I made this last year at Thanksgiving and going to be using this from here on ! The pie was delicious. It had such a deep spice flavor, but nothing overpowering, unless you are used to very bland pies. The color was a deep orange and texture was nice and smooth. The whipped topping and candy topping were amazing and showstopping to look at. Try it before you decide to serve it at a fancy feast just to be sure you'll like it.
The whipped cream and the toffee were a great idea. The pie itself I have to say is nothing special. I don't know if the molasses necessarily over powers the pie. It just was not anything that tasted any different than the pie you make off the can of pumpkin. I like the old pumpkin chiffon recipe from Betty Crocker and then do this whipped cream and toffee. Again though this was not worth all that work.Read More
Made this for Thanksgiving and was very disappointed. 1/2 cup of blackstrap molasses was entirely too much, overtook the other flavors to the point you couldn't even taste the pumpkin, not to mention the color was so dark people kept asking if it was chocolate. The toffee was great, but if I make this again, I'm going to either drastically reduce the amount of molasses or leave it out altogether.Read More
Quick & easy to put together. Pumpkin/molasses combo worked well. Didn't have deep dish tart pan used 10 x 1" deep & had enough pastry, filling & topping to make a 2nd smaller(9") tart. Served for Thanksgiving & guests commented on great presentation. Because I was transporting a long distance I elected to whisk the pumpkin pie spice into cool whip. Worked great.Read More
I have this in the oven now. It made enough filling for two tarts, and I used a 9" tart pan. I froze the other half to make a second tart for another time. Easy prep, but if you don't want to make two, half the ingredients. The only way that filling could be made into one tart would be to have a tart pan that's 5-6" deep. Planning to check it after an hour. Also, I used two 15-oz cans of pumpkin and took out an ounce. I almost added the remainder but decided to measure out 3 cups instead. I had about 1/4 cup left over in the can, even after taking out the extra ounce. UPDATE: The tart is delicious. Lots of pumpkin flavor but not overly sweet. The toffee added just the right sweetness.Read More
Made this Saturday for dinner on Sunday. It was easy to make and delicious! It called for a 9" tart pan but I only had an 8" and the recipe made a big amount so I used the rest for a smaller pie with the leftover crust.Read More