Today is our last rewind recipe from Thanksgiving! And what’s Thanksgiving without some sort of pumpkin pie type deal? This recipe takes the aspects of a pumpkin pie and bakes them in a tart pan. It’s a bit creamier than your standard pumpkin pie, but oh so delicious none the less! This tart is also sinfully easy and what’s not to like about that? If you want something just a little bit different, all while sticking with the “traditional” and making things easy on yourself themes then this is the dish for you!
What You’ll Need:
1 pie crust (Note: You can make your own or buy one ready to go, your choice.)
1 – 15 ounce can of pumpkin (Note: Not pumpkin pie mix.)
1 cup of natural brown sugar
1 cup of heavy cream
1 tablespoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of cloves
Preheat oven to 350 F.
Press pie crust into a 9 inch tart pan and set aside.
In the bowl of your mixer mix together pumpkin, eggs, natural brown sugar, heavy cream, cinnamon, nutmeg and cloves until completely incorporated.
Pour pumpkin mixture into the crust in the tart pan and spread out evenly. Bake for 50-60 minutes or until pie is set. (Note: You don’t want it to be really browned, just set. Pumpkin pie tends to get darker as it bakes due to the ingredients and that is fine, but you don’t want it to be too browned.) Cool to room temperature and then chill for at least 2 hours before serving. Top with whipped cream if desired.
Note: If you want to use a gingersnap or graham cracker crust in place of the pie crust you could. You could use 15 ounces of freshly cooked pumpkin if you liked.