Wednesday, October 21, 2020
Leftover pumpkin pie filling and graham cracker crumbs lead to a follow-up batch of tartlets, making post-Thanksgiving meals even yummier.
Question: What happens when you have leftover pumpkin pie filling and a quarter box of graham cracker crumbs remaining?
Answer: Individual-sized pumpkin pie tarts that are just as luscious as the real thing.
(Well, almost. I didn’t go all out and top with a dollop of freshly whipped cream and a single maple-drenched walnut, as on Thanksgiving day. But still.)
All you need do is mix up a bit more crust, if needed, and press into a greased tart pan. Next, pour in the mixture until about 2/3 full. (Note: My extra pumpkin pie filling stayed in the fridge until I used it the next day; no problem at all.) The tarts took around 25 minutes to cook at the same temperature in the original recipe. (Something like that.) And, of course you could adorn your mini pumpkin pies however you wish for a dramatic presentation if trying to be fancy. Me, I was just trying to use up some extra ingredients.
Oh, and because they’re so small there are three to a serving, right?
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Learn more about nutrition scientist and food personality Dr. P.K. Newby, who is the founder and CEO of Food Matters Media. Check out her newest book Food and Nutrition: What Everyone Needs to Know. You can also follow her on FB, where she is much more active than on this blog. Or, click here if you just want to ogle food porn featuring plant-based, globally-inspired cuisine.
