- 12
Ingredients
- FOR THE PUMPKIN PIE SPICE, STIR:
- 1 tsp. ground cinnamon1 tsp.
- 1 ⁄2 tsp. ground ginger1⁄2 tsp.
- 1 ⁄4 tsp. ground nutmeg1⁄4 tsp.
- 1 ⁄8 tsp. ground allspice1⁄8 tsp.
- 1 ⁄8 tsp. ground cloves1⁄8 tsp.
- FOR THE CRUST, PROCESS:
- 1 ⁄2 cup powdered sugar1⁄2 cup
- 1 ⁄3 cup pecan halves, toasted1⁄3 cup
- 11 ⁄4 cups all-purpose flour11⁄4 cups
- 1 ⁄4 tsp. table salt1⁄4 tsp.
- 1 stick cold unsalted butter, cubed (8 Tbsp.)1 stick
- 1 egg yolk, beaten1
- FOR THE FILLING, BLEND:
- 1 can pumpkin purée (15 oz.)1 can
- 3 ⁄4 cup sweetened condensed milk3⁄4 cup
- 2 eggs2
- 1 Tbsp. spiced rum (optional)1 Tbsp.
- 1 Tbsp. vanilla extract1 Tbsp.
- FOR THE SWEET CREAM, WHIP:
- 1 cup heavy cream1 cup
- 1 ⁄2 cup sweetened condensed milk1⁄2 cup
- 1 tsp. spiced rum (optional)1 tsp.
- 1 tsp. vanilla extract1 tsp.
- Toasted pecan halves
Preparation
Step 1
Coat a 9-inch round tart pan with a removable bottom with nonstick spray.
For the pumpkin pie spice, stir together spices in a bowl.
For the crust, process sugar and &frac13 cup pecans in a food processor until nuts are finely ground. Add flour and salt; pulse to combine. Add butter; pulse until butter is pea-sized. Add egg yolk; process until mixture clumps together into a dough.
Press dough evenly into bottom and up sides of prepared pan. Dock bottom of crust by piercing with a fork, then freeze 30 minutes.
Preheat oven to 350° with rack in lowest position.
Bake crust on a baking sheet until golden, about 20 minutes.
For the filling, blend pumpkin, ¾ cup condensed milk, 2 eggs, 1 Tbsp. rum, 1 Tbsp. vanilla, and pumpkin pie spice in a bowl with a hand mixer. Transfer filling to hot crust.
Bake tart until filling is set, 25–30 minutes, then transfer to a rack to cool completely. Remove tart ring before serving.
For the sweet cream, whip cream, ½ cup condensed milk, 1 tsp. rum, and 1 tsp. vanilla in a bowl until stiff peaks form. Garnish tart edge with pecans, and serve each slice with sweet cream.
Nutrition Information
Per serving: 361 cal; 21g total fat (12g sat); 105mg chol; 112mg sodium; 37g carb; 2g fiber; 6g protein