Well, well well… what to do with all that yummy pumpkin pie filling?
How bout a maple crust?
Oh yeah. I’m feeling that!
Perfect fall breakfast.
Speaking of fall, would you believe the wind chill tonight is going to be in the 30’s?! Wait. Let me remind you:
I live in south Florida.
I love getting chilly once in a while. The only thing, it’s a lot of work for me and the hubby. We have to bring all our turtles, tortoises and lizards in the garage. One of them, Joey takes both of us to move. But, that’s okay.
I woke up to a facebook chain letter today also. I normally ignore those… this one I didn’t. It had this wonderful paragraph in it… I decided to share that with y’all.
‘May today there be peace within. May you trust that you are exactly where you are meant to be. May you not forget the infinite possibilities that are born of faith in yourself and others. May you use the gifts that you have received and pass on the love that has been given to you. May you be content with yourself just the way you are. Let this knowledge settle into your bones and allow your soul the freedom to sing, dance, praise and love. It is there for each and every one of us ”
Isn’t that nice?
I love it because it’s true.
Back to pop tarts.
Maple pie crust.
This is going to make my pecan pie rock. Oooo- IDEA! Pecan pie pop tart.
I need to go invent flavor for those folks.
Things I have learned this year: I love using rulers in the kitchen. Buying a dough scraper for $2.99 was the best investment. I love making cooking videos. I just need a camera that can pause while recording, and not create a whole new file….suggestions? I need me one of those. For you guys. 🙂
It’s my pie filling.
this is where I do my “work” when I’m not in the kitchen. This is my snack yesterday. I shared .
Pumpkin Pie Pop Tarts with a maple crust:
For the crust:
1 stick butter
1 1/2 c flour
1 c light brown sugar
1 egg yolk
3 tbs maple syrup
optional: maple flavor, if you have it 1tsp
Work the flour and butter mixture with your fingers until a coarse crumb texture is achieved. Add the egg yolk and syrup, and work into a dough. Chill 15 minutes.
Roll out to 1/8″ thickness, and using a ruler make rectangles that are 4″x2″
Place filling in and seal. (2 tbs)
Bake at 375 for 17-25 minutes.
This is the bomb! I don’t know why someone, like Kellogg’s, has not thought of this and pecan pie filling for Christmastime…perhaps you should approach them!
Yum!!! I will definitely will have to make these…my 16 yr old daughter and neice swoon at the mention of anything involving pumpkin.
Wow those look great, maybe I can make them this weekend!!!
Awesome! Can’t wait to try them!
I really enjoy your pictures! Thanks for sharing them with us!
Will we see another video soon?
PAM~YES! Because of your comment, I decided to go check some out, I got THE DEAL OF THE CENTURY! So, I thank you because that comment made me leave the house and “go browse” 😉
OK, these are my new morning fav!
Everyday Southwest is one year old! I want to make sure all my friends from foodbuzz have a personal invitation to join our Birthday give away. Visit our site all month long for chances to win!
What a fantastic idea this is! I definitely need to attempt to make this! Thanks so much for posting the recipe. I love your blog and am a new follower!