Pumpkin Patch Appetizers Recipes

PUMPKIN PATCH APPETIZERS

pumpkin patch appetizers image

These little gems are wonderful on any table. Can be used as a addition to a salad, in a scary pumpkin patch setting or as is. Also nice next to my mice salad with poopy seed drressing. Or add a few fake spiders and serve by candlelight for a wickedly different snack. This snack was found on betty crocker.

Provided by Stormy Stewart @karlyn255

Number Of Ingredients 5

Ingredients

8 tablespoon(s) smoked cheddar cold pack cheese food (from 8-oz container), well chilled
1 sprig(s) fresh parsley
2 teaspoon(s) finely chopped peanuts
4 - pretzel twists, halfed
- toothpick for creating the ridges

Steps:

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

PUMPKIN PATCH TARTS

Pumpkin Patch Tarts image

My son's favorite Thanksgiving recipe!

Provided by the4taals

Categories Fruits and Vegetables Vegetables Squash

Time 1h35m

Yield 42

Number Of Ingredients 9

Ingredients

42 3-inch unbaked tart shells
1 (28 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 large eggs
¾ cup brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 (7 ounce) can whipped cream, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Place tart shells on a baking sheet.
Bake in the preheated oven for 1 minute. Remove from oven, leaving oven on.
Combine pumpkin puree, evaporated milk, eggs, brown sugar, pumpkin pie spice, cinnamon, and vanilla extract in a large bowl. Whisk until well combined. Pour filling into tart shells.
Bake in the preheated oven for 10 minutes. Turn pan and bake until set, about 12 minutes more.
Cool tarts for 10 minutes; refrigerate until chilled, about 1 hour. Serve with whipped cream.

Nutrition Facts : Calories 879.1 calories, Carbohydrate 119.6 g, Cholesterol 16.7 mg, Fat 41.1 g, Fiber 0.6 g, Protein 9.8 g, SaturatedFat 10.3 g, Sodium 612.1 mg, Sugar 35 g

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