Recipes from http://www.pumpkinpatchesandmore.org/pumpkinpie.php

Before

Puree Processing

Scrap the "meat" away from the skin after it has been steamed and softened.


Hand stick blender to smooth the puree.

Puree is divided into cloth napkins and hung to dry. I'm trying to remove the water. The puree is very wet.


The pumpkin in all its parts: skin (going to trash), puree (going to be pie), and seeds (going to be roasted)

Pie Processing

If this is going to be a homemade project, then I made a crust


Rebekah isn't really a fan of pie, but here she is showing off the pie mixture.

One full 9" pie

There was some remaining filling, so we made crust for the ramekins.




The pie is done, the ramekins need a little more time.

After

Back to the idea of homemade, I made up some whipped topping too. The kids loved the topping way more then the pie itself.



In the end, Elijah, Les and I liked the pie. Oh well. It is really amazing and the flavor is so much more intense.



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Recipe from GroupRecipe.com at http://www.grouprecipes.com/68275/truffle-tarts-with-raspberries.html

When I was making these, I thought the recipe was using too much butter for the crust, so I cut back -- that was a mistake. The crusts fell apart when they were picked up. Everything tasted great, but it was very messy.

Pan prep -- line with wax paper to create a handle for removing.

Baseline of the crust. I also bought a mint cookie package.

Separation of cookie and filling

Tartlet crusts with centers. Most of one batch was a raspberry center, but I used a few cookie fillings too. The second batch was mint flavored where I added a drop of mint extract to the crust mix and then used the mint cookie filling as the center.

Whipped ganache.




Final product



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