Pumpkin Pie Squares

Pumpkin_Pie_Bars

Ingredients:

1 cup all-purpose flour
½ cup rolled oats
½ cup packed brown sugar
½ cup butter
2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
2 egg whites
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ cup chopped walnuts
½ cup packed brown sugar
2 Tablespoons butter
1 cup whipped cream (optional)

Directions:

1. Preheat oven to 350°F (175°C). Spray or grease one 9x13 inch pan.

2. Mix together the flour, oatmeal, brown sugar and butter or margarine. Press into pan; bake for 20 minutes or until golden brown.

3. In a large deep metal bowl, beat egg whites until soft peaks form.

4. Blend together the pumpkin, evaporated milk, egg whites, sugar, salt, cinnamon, ginger and clove.

5. Pour custard into baked crust; bake for 30 minutes or until firm.

6. Mix together the chopped nuts, brown sugar and butter. Sprinkle topping on custard and bake additional 15 minutes.

7. Remove from oven and allow to cool. Cut into squares and top with whipped cream if desired.

 

Red Hot Baked Apples

Red-Hot-Baked-Apples-2

Ingredients:

6 apples
½ cup packed brown sugar
cup cinnamon red hot candies
½ teaspoon ground cinnamon

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease an 8x8 inch square pan.

2. Remove and reserve tops of apples. Core the apples, leaving approximately ½ inch at the bottom. Arrange in the baking dish.

3. In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.

4. Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.

 

Pumpkin Torte

Ingredients:

2 cups crushed graham crackers
½ cup butter, melted
2 eggs, beaten
½ cup packed brown sugar
1 (8 ounce) package cream cheese, softened
2 cups pumpkin puree
½ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon salt
3 egg yolks
½ cup milk
1 envelope (1 Tablespoon) unflavored gelatin
¼ cup water
2 egg whites, stiffly beaten
½ cup white sugar

Directions:

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, mix the graham crackers and butter. Press into the bottom of a 9x13 inch baking pan.

3. In a medium bowl, mix eggs and brown sugar. Blend in the cream cheese. Spoon the mixture over the layer of graham crackers.

4. Bake in the preheated oven 20 minutes. Remove from oven and allow to cool.

5. In a medium saucepan over medium heat, mix together pumpkin, sugar, cinnamon, salt, egg yolks and milk. Bring to a boil.

6. Stir constantly until slightly thickened, about 1 minute. Remove from heat.

7. Mix the gelatin and water in a small bowl. Stir into the pumpkin mixture. Cool to room temperature.

8. In a small bowl, beat the egg whites and sugar until stiff. Fold into the pumpkin mixture.

9. Spoon in a layer over the cream cheese mixture. Chill in the refrigerator 6 to 8 hours, or overnight.

 

Pumpkin Cream Cheese Dessert

Pumpkin_Cream_Cheese_Squares

Ingredients:

½ cup butter
cup white sugar
18 whole graham crackers (2 packages), crushed
2 eggs
¾ cup white sugar
1 (8 ounce) package cream cheese, softened
1 envelope (1 Tablespoon) unflavored gelatine
¼ cup water
1 (15 ounce) can pumpkin
3 eggs, separated
½ cup milk
½ cup white sugar
½ teaspoon salt
2 teaspoons ground cinnamon
½ pint whipped cream

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.

2. In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish.

3. In a medium mixing bowl, beat together the egg yolks, sugar and cream cheese. Pour the mixture over crust.

4. Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool. In a small bowl, dissolve the gelatine in water.

5. In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites.

6. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatine. Allow the mixture to cool for approximately 20 minutes.

7. In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture.

8. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.

 

Pumpkin Cranberry Bars

Pumpkin_Cranberry_Bars

Ingredients:

1 (18.25 ounce) package yellow cake mix
2 cups finely chopped pecans or walnuts
½ cup butter or margarine, softened
3 teaspoons pumpkin pie spice
1 (16 ounce) can jellied cranberry sauce
1 Tablespoon orange juice
3 large eggs
1 (15 ounce) can pumpkin
1 (14 ounce) can sweetened condensed milk
1 Tablespoon vanilla extract

Directions:

1. Preheat oven to 350°F. Combine cake mix, nuts, butter and 1 teaspoon pumpkin pie spice until crumbly. Reserve 1½ cups crumb mixture. Press remaining crumb mixture onto bottom of 13x9-inch baking dish.

2. Place jellied cranberry sauce and orange juice in small saucepan. Cook, stirring frequently, over medium heat until smooth. Remove from heat; cool slightly. Meanwhile, in large bowl, beat eggs.

3. Add pumpkin, condensed milk, vanilla extract, and remaining 2 teaspoons Pumpkin Pie Spice; mix well.

4. Spread cranberry sauce evenly over crust. Pour pumpkin mixture over cranberry. Sprinkle with reserved crumb topping. Bake 45 minutes or until crumb topping is golden brown. Serve warm or chilled.

 

Pumpkin Pudding

Pumpkin-Pudding-2

Ingredients:

1 (15 ounce) can pumpkin puree
2 eggs, beaten
1 cup packed brown sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix
cup butter

Directions:

1. Preheat oven to 350°F (175°C).

2. In a mixing bowl, combine the pumpkin, eggs, brown sugar, salt, ginger, nutmeg, cinnamon and evaporated milk. Mix until smooth and pour into 9x13 inch baking dish.

3. Top the pumpkin mixture with yellow cake mix (dry), melt butter and drizzle over cake mix until covered. Bake for 30 to 35 minutes or until crust is golden brown.

4. Allow to cool uncovered and serve.

 

Pumpkin Butter

Pumpkin_Butter

Ingredients:

1 (29 ounce) can solid pack pumpkin puree
1 Tablespoon pumpkin pie spice
1 (2 ounce) package dry pectin
4½ cups white sugar

Directions:

1. Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once.

2. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

 

Pumpkin Apple Cobbler

Pumpkin_Apple_Cobbler

Ingredients:

8 small Granny Smith apples - peeled, cored and sliced
¾ cup pumpkin butter
½ (14 ounce) package pumpkin quick bread mix
4 Tablespoons butter
Sweetened whipped cream (optional)

Directions:

1. Preheat the oven to 350°F (175°C).

2. In a medium bowl, stir together the apples and pumpkin butter. Spread evenly into an 8 or 9 inch square baking dish.

3. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.

4. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.

 

Pecan Pie Bars

Pecan_Pie_Bars

Ingredients:

3 cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 cup margarine
4 eggs
1½ cups light corn syrup
1½ cups white sugar
3 Tablespoons margarine, melted
1½ teaspoons vanilla extract
2½ cups chopped pecans

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease a 10x15 inch jellyroll pan.

2. In a large bowl, stir together the flour, ½ cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3. Bake for 20 minutes in the preheated oven.

4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1½ cups sugar, 3 Tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans.

5. Spread the filling evenly over the crust as soon as it comes out of the oven.

6. Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

 

Rice Krispies Treats Thanksgiving Turkeys

Thanksgiving_Rice_Krispy_Turkeys

Ingredients:

3 Tablespoons margarine or butter
1 (10 ounce) package marshmallows
6 cups Kellogg’s Cocoa Krispies cereal
Candy corn
Mini M&Ms
Pretzels, both sticks and twisted
Peanut butter

Directions:

1. In a large microwave safe bowl, heat margarine and marshmallows at high for 3 minutes, stirring after 2 minutes. Stir until smooth.

2. Add Kellogg’s Cocoa Krispies. Stir until well coated. Using spatula coated with cooking spray or waxed paper, press mixture into 15½ x 10½ x 1-inch pan coated with cooking spray.

3. When slightly cooled, shape cereal mixture into body and head shape using buttered hands. Place on waxed paper or a surface coated with cooking spray. Allow to cool.

4. Using peanut butter and a pretzel, attach head. Decorate head with mini m&ms and candy corn.

5. Insert pretzel rods for legs.

6. Using peanut butter, attach m&ms to twisted pretzel and attach to body with peanut butter.

Note: Best when done in a cool kitchen, or chill peanut butter first.

 

 

 

Holiday Bread Pudding

Holiday-Bread-Pudding-1

Ingredients:

1 (1 pound) loaf white bread, toasted and cut into cubes
2 Tablespoons butter
5 cups half-and-half cream
12 eggs
3 cups white sugar
3 Tablespoons vanilla extract
1 pinch ground cinnamon
1 pinch ground nutmeg

Directions:

1. Butter each slice of bread on both sides. Tear buttered bread into little pieces, and put into a very large mixing bowl.

2. Beat eggs with vanilla, and then pour over bread. Stir in half-n-half and sugar. Pour into a large baking dish, 13 x 9 inches or larger. Sprinkle with the spices.

3. Bake at 350°F (175°C) for 55 to 60 minutes. Remove from oven, and cool. Serve hot or cold.

 

Indian Pudding

Indian-Pudding-2

Ingredients:

4½ cups milk
cup cornmeal
¼ cup butter
½ cup dark molasses
1 teaspoon salt
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:

1. Preheat oven to 325°F (165°C). Grease a 1½ quart baking dish.

2. Scald 3½ cups of milk in top of double boiler over direct heat. Remove milk from heat.

3. Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.

4. Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.

5. Bake in the preheated 325°F (165°C) oven for 1½ hours.

 

Cranberry Jell-O Salad

Cranberry-Jello-Salad-2

Ingredients:

2 (3 ounce) packages cherry flavored gelatin mix
1 (16 ounce) can whole cranberry sauce
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 cup chopped pecans
1 Tablespoon mayonnaise

Directions:

1. Drain crushed pineapple and save ¼ cup of the juice. Dissolve gelatin in 2 cups of hot water. Stir in cranberries and crushed pineapple. Pour ½ of the mixture in a bowl and leave at room temperature, set the other ½ in the refrigerator until firm.

2. In a separate bowl mix together the cream cheese, mayonnaise, reserved pineapple juice and chopped pecans. Spread mixture over chilled gelatin.

3. Place in refrigerator for 10 minutes. Pour the room temperature gelatin over the top of the cream cheese layer and refrigerate until set.

 

Chocolate Custard Bread Pudding

Ingredients:

1½ cups milk
2 (1 ounce) squares unsweetened chocolate
1 cup white sugar, divided
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups day-old bread cubes
½ cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F (175°C).

2. In a double boiler, heat together the milk and chocolate until chocolate is melted.

3. In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.

4. Beat together the eggs, 3/4 sugar and vanilla; blend together with chocolate mixture.

5. Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.

6. Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

 

Pumpkin Bars

Ingredients:

¾ cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar

Directions:

1. Preheat oven to 350°F (175°C). Butter and flour a 10x15 inch jellyroll pan.

2. In a large bowl, cream together ¾ cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.

3. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

4. In a medium bowl, mix together the cream cheese,  cup butter, and vanilla until smooth.

5. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

 

Cherry Fluff

Cherry_Fluff

Ingredients:

1 (21 ounce) can cherry pie filling
1 (14 ounce) can sweetened condensed milk
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.

2. Chill in the refrigerator at least 2 hours before serving.

 

Cherry Delight

Cherry-Delight-1

Ingredients:

6 egg whites
2 cups white sugar
¾ teaspoon cream of tartar
2 cups crushed saltine crackers
1 cup chopped walnuts
2 teaspoons vanilla extract
2 (21 ounce) cans cherry pie filling
1 (16 ounce) package frozen whipped topping, thawed

Directions:

1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan.

2. Beat egg whites until stiff. Gradually add the sugar and cream of tartar; beat until sugar is dissolved.

3. Add crackers, nuts and vanilla. Pour into prepared pan and bake for 25 minutes in the preheated oven.

4. Remove from oven, cool and cut into squares. Top each serving with pie filling and whipped topping.

 

Boiled Custard

Ingredients:

5 eggs, beaten
2 cups white sugar
2 quarts milk
1 pinch salt

Directions:

1. Cream together the eggs and sugar. Fill the lower pan of a double boiler full of water, and bring to a low boil.

2. In the top of the double boiler add the creamed mixture, milk and salt; stir until mixture thickens and coats a spoon.

3. Serve warm or chilled.

 

Bing Cherry Gelatin Mold

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Ingredients:

1 (16.5 ounce) can pitted Bing cherries, drained, juice reserved
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (6 ounce) package black cherry flavored gelatine mix
1 (15.25 ounce) can crushed pineapple, drained
1 cup chopped pecans

Directions:

1. In a saucepan, combine the reserved cherry juice with the cola.

2. Bring to a boil, and stir in the gelatine until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans.

3. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.

 

Angel Salad

Angel-Salad-2

Ingredients:

1 (6 ounce) package lime flavored gelatine mix
2 cups hot water
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) can crushed pineapple, drained
20 ounces diced pimento peppers, drained
1 cup diced celery
1 cup chopped pecans
1 cup heavy cream

Directions:

1. In a small bowl, dissolve the lime flavored gelatine in hot water. Allow it to cool for 10 minutes.

2. In a medium bowl, mix together the cream cheese, pineapple, pimento peppers, celery and pecans. Fold in the gelatine. Chill in the refrigerator 1 hour, or until thickened but not firm.

3. Whip the heavy cream in a small bowl until thickened. Fold into the gelatine mixture.

4. Refrigerate 3 hours, or until firmly gelled.

 

Honey Baked Apples

Honey-Baked-Apples-2

Ingredients:

6 green apples
1½ cups fresh cranberries
2¼ cups water
¾ cup packed brown sugar
3 Tablespoons honey
6 scoops vanilla ice cream

Directions:

1. Preheat the oven to 350°F (175°C).

2. Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.

3. Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.

4. Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

 

Cranberry Pecan Pie

Ingredients:

1 (9 inch) deep dish pie crust
1 cup cranberries
3 eggs
cup white sugar
1 cup dark corn syrup
6 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¼ teaspoon ground mace
teaspoon salt
1 cup pecan halves

Directions:

1. Preheat oven to 350°F (175°C).

2. Finely chop cranberries in food processor or by hand. Spread into bottom of pastry-lined pie pan.

3. In a large bowl beat eggs until frothy. Add sugar, corn syrup, melted butter or margarine, vanilla, mace, and salt. Mix well. Pour mixture over cranberry layer. Neatly arrange pecan halves on top of sugar mixture.

4. Bake in preheated oven for 45 to 50 minutes, until golden and set in center.

 

Cranberry Ice Cream Swirl Cake

alt

Ingredients:

24 chocolate wafers
¼ cup unsalted butter, melted
1½ cups cranberries
½ cup light corn syrup
cup white sugar
cup water
3 cups vanilla ice cream, softened
½ cup shelled pistachio nuts
1 Tablespoon unsalted butter
¼ teaspoon salt
1 cup heavy cream
3 Tablespoons confectioners' sugar
1 teaspoon vanilla extract

Directions:

1. In a food processor or blender, process wafers until finely ground.

2. Stir ground wafers together with ¼ cup melted butter and press into the bottom and partway up the sides of an 8-inch spring-form pan. Freeze 30 minutes.

3. Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.

4. Spread half the softened ice cream over the frozen crust. Drizzle all but cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.

5. Spread remaining cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.

6. Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 Tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.

7. In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake.

8. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.

9. To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.

 

Cranberry Cream Pie

alt

Ingredients:

2 cups boiling water to cover
1 cup dried cranberries
1 cup white sugar
½ cup all-purpose flour
teaspoon salt
2¼ cups milk
2 eggs, lightly beaten
½ cup sour cream
¼ cup butter, diced
1 (9 inch) pie crust, baked
1 cup heavy whipping cream
3 Tablespoons confectioners' sugar
1 teaspoon vanilla extract

Directions:

1. Pour boiling water over the cranberries to cover. Let stand for 5 minutes and drain.

2. In a medium heavy-bottomed saucepan, combine the sugar, flour and salt. Gradually stir in the milk and eggs. Cook over medium heat, stirring constantly, until the mixture thickens and boils.

3. Boil and stir for 2 minutes. Remove from heat.

4. Stir in the sour cream, butter, and cranberries; pour mixture into the baked pastry shell. Cover with plastic wrap. Refrigerate for several hours or overnight.

5. Whip the cream until soft peaks form, fold in the confectioners' sugar and vanilla. Swirl over the top of the cooled and set pie.

 

Apple Cranberry Crisp

Cranberry_Apple_Cobbler

Ingredients:

2 pounds Granny Smith apples - peeled, cored and thinly sliced
¾ cup cranberries
¼ cup white sugar
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
cup quick-cooking oats
cup all-purpose flour
½ cup packed light brown sugar
¼ cup butter, cut into pieces
½ cup chopped pecans

Directions:

1. Preheat oven to 375°F (190°C.) Butter an 8 inch square baking dish.

2. In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.

3. In the same bowl, combine oats, flour and brown sugar.

4. With a fork, mix in butter until crumbly.

5. Stir in pecans.

6. Sprinkle over apples.

7. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

 

Apple Cranberry Pie

Ingredients:

1 (15 ounce) package refrigerated piecrusts
¾ cup sugar
1 Tablespoon all-purpose flour
½ teaspoon ground cinnamon
4 large Granny Smith apples - peeled, cored and sliced
1 cup cranberries, coarsely chopped

Directions:

1. Preheat oven to 400°F.

2. Unfold 1 piecrust; press out fold lines.

3. Fit piecrust into a 9-inch pie plate according to package directions.

4. Combine Sugar, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into pie crust.

5. Unfold remaining piecrust; press out fold lines.

6. Roll to -inch thickness. Place over filling; fold edges under and crimp.

7. Cut slits in top to allow steam to escape.

8. Bake 40 to 50 minutes or until crust is golden. Cover edges with aluminium foil to prevent overbrowning, if necessary. Cool on a wire rack one hour before serving.

 

Mini Sweet Potato Pies

mini-sweet-potato-pies-2

Ingredients:

¾ pound sweet potato, peeled and diced
1 (9 inch) refrigerated pie crust
¾ cup evaporated skim milk
2 egg whites
¼ cup white sugar
2 Tablespoons brown sugar
¾ teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon ground cloves
¼ cup halved cranberries (optional)

Directions:

1. Place the sweet potato in a saucepan with just enough water to cover.

2. Bring to a boil, and cook until fork tender, about 5 minutes.

3. Drain and mash with a fork or potato masher.

4. Preheat the oven to 425°F (220°C).

5. Divide the pie crust into 24 small balls.

6. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.

7. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves.

8. Puree until smooth. Spoon about 1 Tablespoon of this mixture into each tart shell.

9. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.