Pumpkin Tart with Whipped Cream and Almond Toffee

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

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

Directions

1. Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart or quiche 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.

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