Servings: 24 tartlets
Ingredients
- Pumpkin Spice Filling:
- 2 cup Prairie Farms Pumpkin Spice Milk
- 4.2 oz box Instant Vanilla Pudding & Pie Filling
- 24 small tart cups
- Maple Roasted Pumpkin Seeds:
- 3 cup dried pumpkin seeds
- 1/4 cup Prairie Farms Salted Butter melted
- 4 tbsp pure maple syrup
- 2 tsp Prairie Farms Pumpkin Spice Milk
- pinch of salt
Instructions
- To roast seeds, preheat oven to 275 degrees.
- Put the dried seeds in a bowl and pour the melted butter, pumpkin spice milk, and maple syrup over the seeds. Stir to coat well.
- Spread the seeds onto parchment lined baking sheets and sprinkle lightly with salt. Put in 275 degree oven for 30-45 mins (or until the seeds look golden brown), stirring every 15-20 mins. After the seeds have cooled, break up with hands.
- Store the seeds in an airtight container at room temperature.
- For pumpkin spice filling combine pudding mix and pumpkin spice milk according to package directions.
- Divide pumpkin spice filling into tart cups. Then garnish with Prairie Farms Whipped Cream and maple roasted pumpkin seeds.
Notes
Recipes with Pumpkin spice Milk. Halloween, Thanksgiving. Spicy pumpkin pie, pumpkin tartlets with whipped cream & pumpkin seeds, pumpkin coffee with cinnamon and whipped cream
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