Pumpkin Pecan and Walnut Pie and Tarts!

For Christmas this year I decided to bake this delicious rendition of a classic pumpkin pie into a Pumpkin Pecan and Walnut Pie with Tarts! The reason why I made tarts is because I always find there's leftover batter from this recipe mainly because I use a regular pie dish when it would probably work better with a deep dish pie shell. However, I like having mini tarts in addition to the pie, so it works out pretty well. This recipe made 1 pie and 8 mini tarts. I used a pre-made pie shell and pre-made tart shells but you can also make your own if you prefer. The brand I used for the pie shell is Tenderflake and for the tart shells I used the generic brand at Superstore. Both worked out pretty well and you can use your favourite brands for either. Previously, I've made this recipe but it seemed to turn out burned. Well, it turned out that I kept skipping over the last two steps and I thought it said 425F for 35-40min rather than 425F for 15min and 350F for 35-40min. Make sure to pay attention to these last steps to achieve your perfect pumpkin pie. To add in the pecans I eyeballed the addition and added about 1/2 cup to 1/3 cup of chopped pecans to the mixture and added about 1/8 cup of chopped walnuts. The reason or the strange proportions that I used this was primarily due to the fact that I combined some of the remaining chopped nuts I had and added it together. However, if you want a more balanced combination feel free to make it any proportion you like. I also add whole pecans on top for decoration and added one on top of each tart with crushed pecans sprinkled on top. To chop the pecans you can either buy it pre-chopped, use a santoku knife, a blender, food processor, or break it up in your hands, at least for the pecans since they are generally fairly soft. You can also use any combination of nuts that you like and add whipped cream or vanilla ice cream on top. The reason why I use nuts in the pumpkin pies I've made recently is because my parents and grandma love anything with nuts in them, so I decided to add it in rather than making 2 pies to accommodate their preferences. Since as a baker it's always good to tailor to your audience, however, make sure to always make what you like to make otherwise I'd still be making chocolate chip cookies, apple pie, and apple crisp exclusively if my dad had it his way haha. However, by making a variety my parents have learned to love a variety of recipes that they normally would have never known about let alone try. For the tarts, I baked them for 10min at 425F and 20min at 350F, however, I would modify this for next time to be 15min at 425F and 15-20min at 350F. Overall, this recipe turned out really well and I hope you enjoyed this review and recipe, let me know how yours turned out and happy baking :)

Here is the link to the recipe I used: allrecipes.com

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