Pumpkin Pie Triple Berry Tarties Recipes

PUMPKIN PIE TRIPLE BERRY TARTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
• Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.
• Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.
• Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour.
• Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.

TRIPLE BERRY PIE

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.

CLASSIC PUMPKIN PIE

Steps:

• In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. On lightly floured surface, shape dough into flattened round. Wrap pastry in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
• Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly with wire whisk. Beat in remaining filling ingredients. Place pastry-lined pie plate on oven rack to prevent spilling the filling. Pour filling into pie plate. Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer, removing foil during last 15 minutes of baking, until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled.
• In chilled small bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Serve pie topping with whipped cream.

TRIPLE-LAYER PUMPKIN PIE

Steps:

• Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.
• Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating large clusters. Cool.
• Sprinkle nuts over pie just before serving.

TRIPLE BERRY MINI PIES

Steps:

• In a small saucepan, combine 1/2 cup blueberries, raspberries, sugar and cornstarch. Cook and stir until mixture starts to thicken, about 5 minutes. Remove from heat; stir in strawberries, butter and remaining 1 cup blueberries. Transfer berry mixture to a bowl; cool to room temperature., Preheat oven to 425°. On a work surface, unroll crusts. Cut 8 circles with a 4-in. biscuit or cookie cutter. Press crusts onto bottom and up sides of ungreased muffin cups. Spoon berry mixture into muffin cups. Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool.

PUMPKIN PIE TRIPLE BERRY TARTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
• Combine pumpkin puree, whipped topping, sugar, vanilla extract, cloves, and nutmeg in a large bowl; mix well by hand for 1 minute.
• Spoon 2/3 of the pumpkin filling into the tart shells. Refrigerate remaining pumpkin filling.
• Bake in the preheated oven until filling starts to puff out and sag into the shell, 30 to 35 minutes. Let cool until set, about 1 hour.
• Place a dab of cold filling in the center of each cooled tart shell. Top each tart with some mixed berries, whipped cream, and a dash of cinnamon.

TRIPLE-BERRY POT PIES

Steps:

• Adjust oven rack to lower position. Heat oven to 425°F. Line large cookie sheet with cooking parchment paper; set aside.
• On lightly floured surface, carefully unfold 1 sheet of puff pastry. Use fork to prick dough about every 2 inches. Use sharp knife or pizza cutter to cut out 4 circles, about 4 1/2 inches each. Place circles on cookie sheet. Repeat with remaining sheet of puff pastry.
• In small bowl, beat egg and milk together. Lightly brush pastry rounds with egg mixture and sprinkle with 3 tablespoons sugar. Bake 15 minutes or until golden and puffed. Remove from cookie sheet and place on wire rack.
• In 3-quart saucepan, mix blackberries, 1 cup of the raspberries, 1 cup of the blueberries and 3/4 cup water. Cover and heat to boiling over medium heat. When berries are boiling, remove lid and heat 3 minutes, stirring constantly, until a few berries burst.
• In small bowl, mix cornstarch and cold water. Stir cornstarch mixture, 3/4 cup granulated sugar, the brown sugar, lemon peel, lemon juice, salt and nutmeg into saucepan. Heat to boiling, stirring constantly. Cook 2 minutes or until mixture thickens. Remove from heat and stir in remaining berries.
• Divide berry mixture evenly among eight 8- or 9-ounce ramekins or eight 10-ounce custard cups. Top each with warm puff pastry round and serve immediately. (To serve later, spoon berry mixture into ramekins or custard cups. Cover and refrigerate up to 3 days. Before serving, bake pastry rounds as directed above. Reduce oven temperature to 350°F. Uncover ramekins and place on cookie sheet. Bake 15 minutes or until hot. Top each with warm puff pastry round.)

TRIPLE BERRY PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the blueberries, strawberries, and sliced bananas into a mixing bowl. Sprinkle with the sugar, lemon juice, cinnamon, nutmeg, flour, and gluten; mix gently. Pour the fruit mixture into the pie shell, cover with the top crust, and pinch the seams shut. Cut slits in the top crust with a knife to create slots for the steam. Place the pie onto a baking sheet to catch drips.
• Bake in the preheated oven until golden brown, about 35 minutes.