Ingredients and Weight:
Crust:
- Pecan halves, 1 cup (100g)
- Graham cracker crumbs, 1/2 cup (60g)
- Brown sugar, 1/4 cup (50g)
- Butter, unsalted, melted, 1/4 cup (57g)
Filling:
- Pumpkin puree, 1 (15 ounce) can (425g)
- Sugar, 1 cup (200g)
- Ground cinnamon, 2 teaspoons (6g)
- Ground nutmeg, 1/2 teaspoon (2g)
- Ground cloves, 1/4 teaspoon (1g)
- Eggs, large, 2 (100g)
- Heavy cream, 1/2 cup (120ml)
- Salt, a pinch
Topping:
- Whipped cream, for serving
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Crust: Preheat oven to 350°F (175°C). In a food processor, blend pecans until fine. Add graham cracker crumbs and brown sugar and pulse to combine. Stir in melted butter until mixture resembles coarse crumbs. Press into the bottom and up the sides of a 9-inch (23cm) tart pan with removable bottom.
- Filling: In a large bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, cloves, eggs, heavy cream, and salt. Pour into prepared crust.
- Bake: Bake for 45-50 minutes, or until set and a toothpick inserted into the center comes out clean.
- Cool: Let cool completely before serving.
- Serve: Top with whipped cream before serving.
Nutritional Information:
- Calories: 350 per slice
- Fat: 20g
- Carbohydrates: 40g
- Protein: 10g
- Fiber: 5g
Dish Characteristics:
- Rich and creamy pumpkin flavor
- Crisp and buttery pecan crust
- Perfect dessert for fall or Thanksgiving gatherings
- Can be made ahead of time and stored in the refrigerator
User Comments:
- "This was the best pumpkin pie I've ever had! The pecan crust was so delicious."
- "The flavors were perfect and balanced, not too sweet or spicy."
- "I love the simplicity of this recipe. I can make it in under an hour."
- "I've made this tart for my family for years, and it's always a hit."
- "This is a great way to use up leftover pumpkin puree."
Special Precautions and Tips:
- To make sure the crust is fully cooked, bake for at least 45 minutes.
- Let the tart cool completely before topping it with whipped cream.
- The tart can be stored in the refrigerator for up to 3 days.
- You can also top the tart with your favorite ice cream or fruit compote.
