Pumpkin Patch

It’s getting to be Fall, my favourite time of the year, and it’s our final ice cream blog so what would be more perfect than a Fall dessert? This time of the year you start to think about leaves changing and Thanksgiving and also Halloween. One thing that you tend to see a lot of this time of the year and leading up to Halloween is pumpkins, specifically pumpkin flavoured things. Our final ice cream flavour is called “Pumpkin Patch” by Brusters. This flavour has pumpkin ice cream mixed with Graham Ribbons and crunchy pie pieces.

Something that we have never made before on our blog is pumpkin pies so I am going to share my go to pumpkin pie recipe with a twist, we’re gonna make little pumpkin pie tarts.

I know some people go all out and make their own filling from scratch by buying a pumpkin and grinding it all up and they make their own crusts too, but when you’re busy and working it can be hard so don’t feel guilty going out and buying canned pumpkin and premade pie shells.

With that said, you will need the following to make your mini pies.

A package of frozen tart shells (24 come in a pack)

1 can of pumpkin (15 ounces)

1 can of sweetened condensed milk (14 ounces)

2 eggs

1 ½ tsp. cinnamon

½ tsp. ginger

½ tsp. salt

Preheat you oven to 425 degrees.

While it’s preheating, mix the pumpkin, milk, eggs, spices, and salt together in your mixer.

Pour into the shells and bake for 15 minutes.

Reduce the heat to 350 degrees and bake for about 30 minutes or until a knife inserted about inch from the crust comes out clean. Now this is how it’s done when making it as a big pie, tarts may take less time, but keep an eye on them while they bake and take note for the next time when you make them.

Let the mini pies cool. While they cool, whip up some cream to serve on top.

Yum! It’s Fall!