Our favorite part of the holidays isn’t the ham or the turkey, it’s the dessert! There is nothing better than a well-made pie to finish off a meal with family or friends.

Just in time for the holidays, here is our Pumpkin Tart Recipe. I like baking it in a rectangular pan to add a little visual interest to your Thanksgiving dessert table.  All of the round pies will be jealous. 

This recipe uses canned pumpkin, but you can use your own homemade puree if you’d like.   One of my favorite spices is cardamom and I’ve definitely included it in the recipe along with it’s buddies — cinnamon, nutmeg and ginger.  [Note: in the video I use a pre made blend. It’s my own blend and similar to what is listed in the recipe]  If you have a favorite, go for it.   The pumpkin custard is poured into a blind-baked shell and topped with freshly whipped cream — add a little bourbon to the whipped cream if you’re feeling saucy and to make it a little more grown up.

Try it with a pâte brisée, or a graham cracker crust. Alternatively, you can blind-bake a puff pastry shell using our tutorial here, just bake it for a shorter time so it doesn’t overcook once the custard is added. Also, check out the video for our Pumpkin Chiffon Tarts.

 

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