Pumpkin Tart with Whipped Cream and Almond Toffee
By LRay
Southern Living, November 2014, page 120.
Molasses and pumpkin pie spice give this elegant take on pumpkin pie its deep autumnal flavor. Buy one 29-oz. can of pumpkin for the recipe.
- 8
Ingredients
- TART
- 1/2 (14.1-oz.) package refrigerated piecrusts
- 3/4 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cloves
- 3 cups canned pumpkin
- 1/2 cup blackstrap molasses
- 6 tablespoons butter, melted
- 4 large eggs
- 1 (12-oz.) can evaporated milk
- ALMOND TOFFEE
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons butter
- 1 cup slivered almonds
- Vegetable cooking spray
- Parchment paper
- WHIPPED CREAM
- 2 1/2 cups heavy cream
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup plus 2 Tbsp. powdered sugar
Preparation
Step 1
Preparation
1. Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
2. Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
3. Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
4. Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.