Seasonal, fall favorite Prairie Farms pumpkin spice milk, instant vanilla pudding paired and a premade tart shell fast tracks this delicious dessert. Topped with roasted maple glazed pumpkin seeds.
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.
Prepare pumpkin spice filling by combine pudding mix and pumpkin spice milk according to package directions.
Pour pumpkin spice filling into prepared tart shell. Refrigerate 1-2 hours or until set. Garnish with Prairie Farms Whipped Cream and maple roasted pumpkin seeds just before serving.