Pumpkin Pie Tarts

I found the recipe for these tarts from a facebook post then another similar one on pinterest. However, I did not care for cool whip in the recipe and the cream cheese ratio was off. So I have adapted the recipe to my liking and had a much better texture and flavor in my opinion. Also, this recipe was originally a "fruit dip." However, felt that it was perfect for a tart with a light phyllo cup crust. The result is a super light, delicious bit-size dessert. They don't last long either! Everyone I've made them for has loved them. A big bonus: they're REALLY easy!

2 8-ounce packages of cream cheese
2 cups powdered sugar
1 cup pumpkin puree
1 tsp ginger
1/4 tsp pumpkin pie spice
1/2 cup heavy whipping cream
4 boxes Athens brand mini fillo (Phyllo) shells (found in frozen food section near the pie crust)

Beat cream cheese & powdered sugar until fluffy. Add pumpkin, spices, and cream. Beat until combined and refrigerate for at least an hour. When ready to eat, bake phyllo shells for 5 minutes at 350 degrees. These cool really fast. When cool, pipe filling into each "cup." About 1 1/2 Tbsp I would guess. This mixture makes about 60 cups exactly. I just use a ziploc bag with the corner snipped off to pipe. Makes it easy and it is disposable. This recipe halves easily for 30 which is perfect for a small crowd. Most people like to eat 2-3 so take that into consideration.

Note: I have never refrigerated these after being filled because I always fill them and then serve. And I have never had any leftover so I do not know how the crust fares being refrigerated afterward. If you have leftover filling, it stays good in the fridge for several days. Probably 3-5. It is a delicious filling for crepes! For crepes, I simply use 1/4 of a recipe if I am only feeding my own family. For others, I would do a half recipe of the filling. Hope you enjoy!

Pumpkin Pie

This is a repost of an older post with a picture. This really is the best pie.....

from Grandma & back of Libby's label
with my slight changes

2 unbaked 9-inch pie crust
(I use my own pie crust recipe)

3/4 cup brown sugar
3/4 cup sugar
1 tsp salt
2 tsp cinnamon
1 tsp ginger
4 eggs
3 1/2 cups (29 oz can) Libby's Solid Pumpkin
3 cups (two 12 fluid ounce cans) Carnation Evaporated Milk

Mix sugars, salt, cinnamon, and ginger. Add milk, eggs, and pumpkin. Whisk all together until mixed well. Using ladel or measuring cup, fill unbaked pie shells. Bake at 425 for 15 minutes. My oven cooks hot, so sometimes I reduce heat to 400. After 15 minutes, reduce temperature to 350 and bake for 20-30 minutes more.

Note: This is a great recipe. I tweaked it a bit. The original label calls for 1 1/2 cups sugar, but using half brown sugar makes a better pie. It holds together better and has better flavor. It also originally called for 1/2 tsp cloves, but I don't like that flavor, so I omitted it. This is one of the best pumpkin pie recipes I have found and it never dissappoints on Thanksgiving -or any other time of year that we're craving pumpkin pie. The crust is a great recipe, too. Look for it under the pie or crust.

Chocolate Muffins

These are way too easy. You'll almost feel guilty. But don't, they're so yummy and they have great texture. (Note: the picture is with my changes. I added cream cheese and chocolate chips. Leave it to me to make something kind of healthy not even close to healthy.)

1 pkg Rich Chocolate Cake or Devil's Food Cake Mix
1 small can pumpkin

Mix together with mixer.I used a Rich Chocolate cake mix for this batch. I think I prefer the Devil's Food.Put in muffin pan. Bake at 350 for 17 minutes. If you don't like pumpkin, don't worry. These don't taste at all like pumpkin... at all. I was surprised there was even pumpkin in them when I had them the first time. I think it might even be fun to put a small dollop of cream cheese in the middle before baking. But I'm a little obsessed with cream cheese.

Note: A white cake mix can also be used. But the chocolate ones are DELICIOUS!

Variation: I mixed together 1/2 pkg cream cheese, half of a beaten egg, and 1/4 cup sugar with a mixer. Drop by tbsp into each muffin. I tried to put mine in the middle and then sprinkle them with mini chocolate chips on top. But I think making a well in the middle of each muffin and then putting the filling in would work better. I'll have to try that next time. These take a few minutes longer to cook. And they're more like dessert than breakfast. Super rich and yummy. We liked ours with fresh raspberries. :)

Pumpkin Cheesecake

Crust:
1 1/2 cups graham crackers crumbs (about 10 crackers)
1/3 cup melted butter
1/4 cup sugar

Combine graham cracker crumbs, butter, and sugar in medium bowl. Pressonto bottom and 1 inch up side of 9-inch springform pan. Bake at 350 for 6-8 minutes. Cool on wire rack for 10 minutes.

Cheesecake:
3 pkgs cream cheese, softened
1 cup sugar
1/4 cup brown sugar
2 eggs
1 15oz can pumpkin
2/3 cup evaporated milk
2 Tbsp cornstarch
1 1/4 tsp cinnamon
1/2 tsp nutmeg

Beat cream cheese and sugars in large bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon, and nutmeg. Beat well and pour into crust. Bake at 350 for 55 to 60 minutes until edge is set but center still moves slightly.

Topping:
2 cups sour cream
1/3 cup sugar
1 tsp vanilla

Combine sour cream, sugar, and vanilla in small bowl. Mix well and spread over warm cheesecake. Bake at 350 for 5 minutes. Let cool on rack. Chill for several hours or overnight.

Pumpkin Roll

from mom

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice

3/4 cup flour
1/2 tsp nutmeg
1 tsp ginger
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt

Beat eggs for 5 minutes. Add sugar then pumpkin and lemon juice. Mix in dry ingredients. Spray 10x15 pan with "Pam with flour." Bake for 15 minutes at 375. Put powdered sugar on a towel and turn pan over onto towel. Roll up and put into fridge.

Unroll, spread filling, and roll it back up in wax paper or parchment. Refrigerate again or serve.

Filling:
1 cup powdered sugar
6 oz cream cheese, softened to room temperature
4 Tbsp butter, softened
1/2 tsp vanilla

Cream the cream cheese and butter. Add vanilla and powdered sugar. Mix well until smooth.

Pumpkin Pie Streusel

from Kristy

Crust:
½ cup melted butter
1 egg1 cup yellow (or white) cake mix

Mix and put in 9 x 13 pan.

Filling:
1 big (29 oz) can pumpkin
¾ cup brown sugar
2 eggs
2/3 cup evaporated milk
2 ½ tsp pumpkin pie seasoning

Mix up and pour over crust.

Crumb Topping:
Rest of cake mix
½ tsp cinnamon
¼ cup sugar
¼ cup butter

Crumble together with pastry blender. Sprinkle on top of filling.Bake at 350 for 45 minutes. Use knife to make sure it is done.