I am a sucker for anything cake or cupcake. And especially a cake with cream cheese frosting. I wanted to make a pretty easy cake. Something that required minimal effort. And this cake is definitely that.
Massaman curry paste is a mixture of different spices, lemongrass, peanuts, onions, and garlic - to name a few. Most of the ingredients are pretty common and easy to find, with the exception of lemongrass. If you can't find it, I think you could probably just leave it out and the recipe would still be delicious.
After Thanksgiving, I decided to experiment with my pumpkin pie recipe. I wanted to try and make it into mini tart form. I choose little gingersnap tart shells, because of gingersnap cookies, and tiny food, am I right? The tart crust came out soft and caramel, almost chewy. It was a perfect combination to the pumpkin filling.
This pumpkin pie recipe is very traditional, pumpkin, eggs, evaporated milk, sugar, and spices. You can't go wrong with this filling recipe. It's moist, creamy, silky, and smooth, and the best part, it's easy to make. For this past year, I have been experimenting with different pie crusts, trying to find the perfect one.
makes 1 cup
recipe adapted from Cafe Flora Cookbook
notes: you can purchase pumpkin seeds that have already been toasted, but if not, raw pumpkin seeds will suffice.
1/2 cup green pumpkin seeds, shelled and roasted
10 fresh sage leaves
1/2 cup fresh parsley leaves
2 garlic cloves, chopped
1/4 cup olive oil or more
1/8 tsp salt to taste