Pumpkin Tart

Name: Pumpkin Tart
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 tart crust (10- or 11-inch (25- or 28-cm), unbaked, made from Sweet Tart Dough); 1 1/4 cups canned unsweetened pumpkin puree; 3 large eggs; 2/3 cup sugar (plus extra for sprinkling); 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg; 1/2 cup buttermilk; 1/2 cup pecan pieces (coarsely chopped); 1 cup heavy whipping cream; 2 tablespoons sugar (for the whipped cream); 1 teaspoon ground cinnamon (for the whipped cream)

A festive pumpkin walnut tart, lightened with buttermilk for a softer texture than traditional pumpkin pie, served with cinnamon whipped cream.

55 min

Easy

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Ingredients

tart crust (10- or 11-inch (25- or 28-cm), unbaked, made from Sweet Tart Dough) 1

canned unsweetened pumpkin puree 1 1/4 cups

large eggs 3

sugar (plus extra for sprinkling) 2/3 cup

salt 1/4 teaspoon

ground cinnamon 1 teaspoon

ground ginger 1/4 teaspoon

freshly grated nutmeg 1/4 teaspoon

buttermilk 1/2 cup

pecan pieces (coarsely chopped) 1/2 cup

heavy whipping cream 1 cup

sugar (for the whipped cream) 2 tablespoons

ground cinnamon (for the whipped cream) 1 teaspoon

Instructions

Step 1

Place the rack on the lowest level of the oven and preheat to 350°F (180°C).

Step 2

Make the filling: Place the pumpkin in a bowl and beat in the eggs. Beat in 2/3 cup sugar, then add the salt, cinnamon, ginger, nutmeg, and buttermilk. Pour the filling into the tart crust and sprinkle the pecans and sugar on top.