Ingredients and Weight: - Graham cracker crumbs: 1 cup (120g) - Melted unsalted butter: ¼ cup (57g) - Pumpkin puree: 15 ounces (425g) - Heavy cream: 2 cups (473ml) - Sugar: ¾ cup (150g) - Ground cinnamon: 1 teaspoon (2g) - Ground nutmeg: ¼ teaspoon (1g) - Ground cloves: ⅛ teaspoon (0.5g) - Unflavored gelatin: 2 teaspoons (6g) - Water: ¼ cup (60ml) - Vanilla extract: 1 teaspoon (5ml)
Preparation Time: 30 minutes Cooking Time: 4 hours (chilling time) Difficulty Level: 2 (Easy-Moderate)
Preparation Method Steps: 1. Preheat the oven to 350°F (175°C). Line a 9-inch (23cm) tart pan with parchment paper. 2. In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the prepared tart pan and bake for 10-12 minutes until golden brown. Let cool completely. 3. In a large bowl, whisk together the pumpkin puree, heavy cream, sugar, cinnamon, nutmeg, and cloves. 4. In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes. Heat the gelatin mixture in the microwave or over a double boiler until dissolved. 5. Add the dissolved gelatin to the pumpkin mixture and whisk until combined. Stir in the vanilla extract. 6. Pour the pumpkin mixture into the cooled tart shell and refrigerate for at least 4 hours, or overnight, until set.
Nutritional Information: Per slice (out of 8 slices) - Calories: 350 - Fat: 18g - Saturated fat: 9g - Carbohydrates: 40g - Protein: 6g - Sodium: 250mg
Dish Characteristics: - Rich and creamy pumpkin filling - Crisp and buttery graham cracker crust - Warm and comforting spices - Perfect for Thanksgiving or fall celebrations
User Comments: - "This tart is absolutely delicious! The pumpkin filling is smooth and flavorful, and the crust is perfectly buttery." - "The spices give this tart a wonderful warm and comforting flavor. It's the perfect dessert for a fall evening." - "I loved the contrast between the creamy filling and the crunchy crust. This tart is sure to be a hit at my Thanksgiving dinner."
Special Precautions and Tips: - Make sure the gelatin is completely dissolved before adding it to the pumpkin mixture. - To prevent the crust from becoming soggy, chill the tart shell completely before filling it. - If you don't have a tart pan, you can use a 9-inch (23cm) round baking dish instead.