Pumpkin Pie Tart
Pumpkin Pie Tart ~ A modern twist on a classic Thanksgiving dessert.
When I make pumpkin pie I make a lot so I’ll have leftovers. The recipe I use is simple and basic. The filling is from the back of Libby’s Pumpkin Puree can—I’m not kidding. I’ve tried many variations throughout the years and still love this one best. I’ve made some minor changes and added a pate brisee for the crust (an all butter crust).
In the crust is my secret ingredient, as my friend Jenny calls it, it’s so minor I’m a little embarrassed it’s even referred to as that. In any case, the secret is I sprinkle finely grinded pecans with some cardamom on top of the rolled out crust. Then I give it one last roll over with the rolling pin before fitting it in the tart pan. This slight touch gives the whole pie an added depth of flavor.
A few notes:
- You can use a 9 inch deep pie plate or six 4 inch tart pans as I do.
- The crust can made, fitted in the pan and covered and refrigerated up to 3 days in advance.
- The whole pie can be assembled 2 days in advance and kept loosely covered and refrigerated.
Pumpkin Pie Tarts
- ½ portion of pate brisee
- ¾ cup dark brown sugar
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) Libby’s Pumpkin Puree
- 1 cup of evaporated milk
- In a bowl add sugar, salt, cinnamon, ginger, cloves and eggs, mix until blended. Add pumpkin puree to mixture and mix until blended. Slowly and gradually add in evaporated milk. Pour mixture onto unbaked crust.
- For a 9 inch pan: Bake in a 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F and bake at 40-50 minutes or until knife comes out clean after being inserted in the center of the filling.
- For 4inch tart pans: Bake in a 425 degree F oven for 8 minutes. Reduce temperature to 350 degrees F and bake at 15-20 minutes or until knife comes out clean after being inserted in the center of the filling.
- Let cool completely. Serve immediately or refrigerate.
Adapted from Libby’s