Pumpkin Cream Pie
You will need:
- 1 cup pumpkin puree
- 1 cup whipped cream
- 1 tsp pumpkin pie spice
- 2 packages vanilla pudding
- 1 1/2 cups milk
- 1 1/2 cups crush gingersnaps
- 1/3 cup melted unsalted butter
- 2 tbsp. brown sugar
Whip together pudding mixes, milk, pumpkin puree, whipped cream and spices for 2 minutes on low speed. Pour into cooled pie shell and let it sit for 3 hours in refrigerator.
And you have a super delicious pumpkin cream pie! Serve with whipped cream or vanilla ice cream. I didn't have enough whipped cream left over but I would have piped out a pretty border on the top if I did...oh well, tastes just the same:).
Next up is an Apple Tart that I've made a ton of times. I found it on The Pioneer Woman and I love making it. It looks really pretty, requires only a handful of ingredients and is so fast to make.
You will need:
- 1 whole sheet Puff Pastry, cut into thirds or halves
- 4 whole apples, cored, halved, sliced thinly but not peeled (this seems to be a lot of apples to me, I've cut down to 3 and had more then enough)
- 1 cup brown sugar
- 1/4 tsp salt
Slice the apples as thinly as you can. Watch out for your fingers!
Place the pastry on parchment paper and layer the apples down the center. I cut the recipe in half for this and only made one that was a little bigger then half of the pastry. Bake at 315 degrees for 18-20 minutes. Keep on eye on them towards the end, they tend to bake quickly once they get going.
Sprinkle with powdered sugar and serve with vanilla ice cream or whipped cream.