Nope, it’s not an ASIAN cake. But it is an interesting combination of flavors. The sweetness of Pumpkin Pie made with the slight tartness of Sour Cream.

    Sour Cream Pumpkin Pie (or Tart)

Chosen by Judy of Judy’s Gross Eats {and, no, it doesn’t mean what you think!!} it was just in time for the Fall Season and Thanksgiving. I know there were several bakers who made it early for Turkey Day.

1/2 the recipe was the perfect amount for 4-4″ minis. Two “homey” little pies and two “classy” little tarts.

Both were rich and creamy as Dorie described them. And there was just the hint of rum in the filling. There was actually more than a hint in the whipped cream we put on top!!

The other choice for this week’s TWD was Normandy Apple Tart chosen by my good friend, Tracey, of Tracey’s Culinary Adventures. Since we still had some of the Alsatian Apple Tart left I went with the pumpkin. Sorry Tracey. I loved your pick as well, but….. (It’s top choice for rewind!!)

The recipe for the Pumpkin pie/tart is on Judy’s Blog and the Normandy Apple Tart is on Tracey’s. Try them both. I know they are good. They are Dorie’s Recipes after all!!!!!