Course Brunch, Desserts, Party Perfect, Seasonal, Snacks
Keyword dessert, fall, Maple, maple roasted, milk, pudding, pumpkin, pumpkin seeds, pumpkin spice, pumpkin spice milk, spice, tart, tartlet
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Pumpkin Spice Filling:
2cupPrairie Farms Pumpkin Spice Milk
4.2ozbox Instant Vanilla Pudding & Pie Filling
24small tart cups
Maple Roasted Pumpkin Seeds:
3cupdried pumpkin seeds
1/4cupPrairie Farms Salted Buttermelted
4tbsppure maple syrup
2tspPrairie Farms Pumpkin Spice Milk
pinch of salt
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.
Recipes with Pumpkin spice Milk. Halloween, Thanksgiving. Spicy pumpkin pie, pumpkin tartlets with whipped cream & pumpkin seeds, pumpkin coffee with cinnamon and whipped cream