rge bowl on low speed for about 30 seconds.
Add
t the seeds. Cut the pumpkin into large chunks. Bring
ven to 400\u00b0F.
For the tart shell: Place the flour
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
eady to use.
For the Tart----------------.
Preheat the oven
You will need a tart pan with a removable
For the Shell:
Combine dry
minutes.
Add the pumpkin,cinnamon, ginger, and salt and
nd refrigerate for 2 days, stirring daily.
For the tart dough, sift
For Pumpkin-Apple Filling:
Preheat oven
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
ombine with a fork.
For 9\" tart: Add the graham crumbs
to 23 cm) tart pan (instructions for how to roll out
>for at least 30 minutes before using.
Make the tart
lling pin according to the recipe. Refrigerate until needed.
Filling
separate bowl, mix together pumpkin pie filling and Greek yogurt
he ginger juice and the pumpkin puree and beat again.
baking pan.
Toast for 7-10 minutes on middle
iddle rack of the oven for 7-10 minutes or until
ightly grease a 9 inch tart pan.
Stir flour into