Chef Dustie

Yummy!

This was a baked Apple in Puff Pastry and chocolate with graham cracker dust. Our client was very pleased for dessert. You too can have a private dining experience with The Goat. Visit us online at www.thegoatrestaurants.com you won’t be disappointed.

Here is my Favorite recipe of the season. The crust was my mom’s signature. I placed this creamy yet flan like pumpkin pie in my top 10 yearly favorites! Enjoy.

This week is anticipated to be the most hectic for travel, reunions, and culinary preparations, ultimately leading to the creation of lasting memories within the kitchen. Chef Dustie has graciously shared his recipe for mini spiced pumpkin pies, which we are delighted to share with you. May these tartlets infuse your home with a warm, inviting aroma.

Spiced Pumpkin Pie: yields 150 pies

Pastry:
2 lbs butter
5 cups all-purpose flour
2 teaspoons salt
1/2 tablespoon ground nutmeg

Pie Filling:
1 large jar pumpkin puree (3 cans)
2 cups sugar
1/2 cup brown sugar
1 can evaporated milk
1 can sweetened condensed milk
6 eggs
2 tbsp pumpkin pie spice
1 tsp allspice
3 tbsp Spanish vanilla (regular okay)

Combine all ingredients for the crust, refrigerate for 1 hour, then let rest at room temperature for 30 minutes before working the dough into muffin cups or tartlets.

Mix the pie filling as directed and fill each tartlet approximately 3/4 of the way.

Bake at 350 F for 15-20 minutes until firm.