I’m trying to think of how you make these, usually the pumpkin filling I make is pretty liquidy before baking, do you bake the filling first & then pipe them into the pre-baked pastry dough shells?
So, I would probably take a different apporach and dice the pumpkin super fine and then bake it with a coating of maple syrup, cinnamon and nutmeg. Then it would have a similar texture to ground beef, or for me, ground tvp. They’d be a bit crispy on the outside that way too. Brush some oil onto a tortilla and sprinkle with cinnamon and sugar and give it a quick fry on a pan to crisp it up and top with coconut whip.
I should really try spearheading some deserts at work.
I’m trying to think of how you make these, usually the pumpkin filling I make is pretty liquidy before baking, do you bake the filling first & then pipe them into the pre-baked pastry dough shells?
So, I would probably take a different apporach and dice the pumpkin super fine and then bake it with a coating of maple syrup, cinnamon and nutmeg. Then it would have a similar texture to ground beef, or for me, ground tvp. They’d be a bit crispy on the outside that way too. Brush some oil onto a tortilla and sprinkle with cinnamon and sugar and give it a quick fry on a pan to crisp it up and top with coconut whip.
I should really try spearheading some deserts at work.
it looks like it has an almost whipped-cream texture, i’m sure it’s not just normal pie filling
even with normal filling you could probably bake thin “patties” and then slice them up into taco-sized chunks