Saturday, October 6, 2012

Spiced Pumpkin Tart

pumpkin pie 1024x980 Spiced Pumpkin Tart

Its Thanksgiving weekend in Canada, which means many turkeys and pumpkin pies will be baked over the next few days. If pumpkin pie is a must-have on your holiday table, try this elegant version, made by pressing pastry dough into a fluted tart pan with a removable bottom and filling it with a mildly spiced filling. Serve with whipped cream, of course, sweetened with a drizzle of maple syrup. Happy Thanksgiving!

Spiced Pumpkin Tart

Pastry for a single crust pie

1 14 oz (398 mL) can pumpkin puree
1 can sweetened condensed milk
2 large eggs
1 tsp. cinnamon
1/2 tsp. grated nutmeg
pinch of allspice
pinch of salt

Preheat the oven to 350F. Press the dough into the bottom and up the sides of a 10 or 11-inch-round tart pan with a removable bottom. Prick bottom all over with the tines of a fork.

In a large bowl, whisk together the filling ingredients until well blended and smooth. Pour into the crust. Pour into the pastry shell; smooth the top and bake for 45-50 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack. Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup. Serves 8-10.

Photo: StockXchng

 Spiced Pumpkin Tart
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