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Pumpkin Patch Pie
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Ingredients:
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Ingredients for Pie
1 Tenderflake Deep Dish Pie Shell
Pie Filling Ingredients:
1 can (540mL) pumpkin pie filling
1 egg
1/3 cup (75mL) evaporated milk
Ingredients for Pumpkin Mini-Tart Toppers
18 Tenderflake Mini-tart shells (1, 255g pkg)
1 pkg (250g) white cake mix as per package instructions (omitting water)
½ cup (125mL) pumpkin pie filling
½ tsp pumpkin pie spice
I tub (450g) vanilla icing (1½ cups)
Orange gel-paste food colour
1/2 cup orange decorating sugar
Green licorice twists, cut into eighteen ¾ inch pieces
Green licorice laces
Green fruit roll-ups (optional)
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Method:
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Step 1 - Mix
• Prepare pie by following directions on reverse of pumpkin pie filling can wrapper.
• Tint vanilla frosting with orange food color and put in piping bag.
• Preheat oven to 350°. Blend cake mix and all required cake mix ingredients (except water), pumpkin pie filling and pumpkin pie spice in medium bowl.
Step 2 – Bake
• Spoon cake mixture evenly into each Tenderflake Mini-Tart Shell, filing right up to rim. Careful not to overfill.
• Place tarts on rimmed baking sheet and bake the filled mini-tart shells for 20 minutes. While baking, the cake mixture will rise to form rounded pumpkin shapes.
• Cool thoroughly
Step 3 - Decorate!
• Frost the top of each cooled mini-tart w/ orange frosting, building up the middle to achieve the pumpkin shape. Roll mini-tart tops in orange sugar to cover completely.
• To make the ribs, draw 5 or 6 lines in the frosting using a wooden skewer, then fill grooves w/ piped orange frosting. For the stem, insert a cut green licorice twist. Repeat for remaining tarts.
• Arrange 3 - 5 mini-tarts on top of the pumpkin pie and place the rest on a serving platter.
• For the vines, create tendrils with green licorice laces, trimmed to various lengths and finger-curled. Make foliage with green fruit rollups cut or ripped into leaf shapes.
• Serve to guests and watch how quickly the pumpkins disappear from the patch!
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