Pumpkin & Pecan Crumble Tart

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What’s a guy to do when he has a bunch of pumpkin pie filling and no desire to make dumplings anymore? No brainer. Go to the store, buy tart shells and start pouring in the rest of the filling! So that’s exactly what I did. Since I didn’t want to copy the last recipe exactly, I figured I’d spruce things up a bit with some pecans! (Which go very well with pumpkin I might add!)

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Now this filling is a little bit different than your standard pumpkin pie, due to the fact that I started it out with cream cheese. What you end up with is a bit of a hybrid, pumpkin pie-cheescake thing going on which I enjoyed very much!

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Pumpkin & Pecan Crumble Tart

Makes approx. 24 tarts
  • 24 Tart shells
  • 1 can (400 ml) pureed pumpkin
  • 250g cream cheese
  • 1 cup brown sugar
  • 1½ tsp cinnamon
  • ½ tsp ginger
  • 1/8 tsp clove
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 2 eggs
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First, set your oven to 400°F. Now combine all of your ingredients in a large bowl, thoroughly mixing everything together. Place your tart shells on a large baking sheet, evenly filling each one.

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Pecan Crumble

  • 1 cup pecans (crushed)
  • 2 tbsp vanilla syrup (could sub in corn/maple syrup)
  • 2 tbsp sugar
  • 3/4 tsp cinnamon
  • 1-2 tbsp brown sugar
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Place all your ingredients in a lidded container, vigorously shake until the pecans are evenly coated.

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Once your oven has preheated, place your tarts in, cooking for 10 minutes at 400°F. Remove tarts from oven, turn oven to 350°F, sprinkle with pecan crumble and place back in the oven to cook for about another 10 minutes.

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Spiced Whipping Cream

  • 1 cup of whipping cream
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • pinch of clove
  • pinch of nutmeg
  • pinch of ginger
  • 1 tbsp sugar
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While your tarts are cooking, place everything but your sugar into a large bowl, whisking until cream begins to thicken. Add sugar and continue to whisk until stiff peaks form.

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Once the tarts have completed baking, remove them from the oven, and allow them to cool to room temperature before adding whipped cream and serving. If you can’t wait, then just go for it! But your whipped cream will melt! (Don’t say I didn’t warn you!)

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