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+ servings

Pumpkin Spice Tart

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.
Cuisine: American
Course: Desserts, Party Perfect, Seasonal
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Prep Time 15 minutes
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Total Time 45 minutes
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8
Servings 8

Ingredients:

  • 2 cup Prairie Farms Pumpkin Spice Milk
  • 1 pkg Instant Vanilla Pudding & Pie Filling
  • 1 Prepared tart crust

Pumpkin Seed Topping

  • 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
  • Prairie Farms aerosol whipped cream garnish

Directions:

  • 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.
  • 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.

Notes

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