Easy Sugar and Spice Pumpkin Tart

Easy Sugar and Spice Pumpkin Tart

This easy pumpkin tart features a quick pat-in-the-pan crust and a pumpkin filling filled with a mixture of brown sugar and warm spices. It's wonderfully delicious and no one will know how easy this tart was to make! Serve the pie with whipped cream on the side, or decorate with quick candied pumpkin seeds and piped whipped cream as I did.
Servings: 8 yield(s)
Prep Time: 15 mins
Cook Time: 65 mins
Total Time: 80 mins
Ingredients
    For the Crust
  • 1 1/3 cups all-purpose flour (192 g)
  • 5 tbsp granulated sugar (64 g)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 10 tbsp unsalted butter, melted (142 g)
  • For the Filling
  • 1 1/2 cups unsweetened pumpkin puree (354 ml)
  • 2 eggs
  • 1 egg yolk
  • 3/4 cup heavy cream (177 ml)
  • 2 tsp brandy (or 1 tsp vanilla extract)
  • 2/3 cup pack brown sugar (135 g)
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground black pepper
  • For the Quick Candied Pumpkin Seeds
  • 1 tsp unsalted butter
  • 2 tsp brown sugar
  • pinch salt
  • 1/2 cup unsalted hulled pumpkin seeds
  • For the Spiced Whipped Cream
  • 1 cup heavy cream (250 ml)
  • 2 tbsp icing sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 325 F/160 C
  2. For the Crust
  3. In a medium bowl combine flour, sugar, salt, cinnamon, ginger, and cloves. Stir in melted butter to combine. Using fingers press the mixture evenly over the bottom and up the sides of a 9-inch fluted tart pan with removable bottom.
  4. Place tart pan on a baking sheet and bake until the crust looks dry and begins to turn golden about 25-30 minutes. Let tart shell cool for 15 minutes before adding the filling.
  5. For the Filling
  6. In a large bowl, beat together the pumpkin, eggs, egg yolk, cream and brandy.
  7. In a small bowl, whisk together the brown sugar, ginger, cinnamon, salt, nutmeg, pepper, and cloves. Beat the sugar mixture into the pumpkin mixture.
  8. Pour the filling into the slightly cooled crust and bake until the filling is set but still jiggly in the middle and registers 170 F/77 C, about 40 minutes.
  9. Let cool completely, about 2 hours. Chill in the fridge until ready to top and serve.
  10. For the quick candied pumpkin seeds
  11. Melt sugar, salt, and butter together in a small skillet. Add pumpkin seeds and cook until well coated, about 2 minutes. Transfer the seeds to a plate in a single layer. Separate any seeds that have clumped together and let cool completely. Place decoratively on top of the tart.
  12. For the Spiced Whipped Cream
  13. Just before serving, beat together cream, sugar, vanilla, cinnamon, and ginger until you have stiff peaks, about 2 - 3 minutes. Pipe whipped cream kisses around the edge of the tart or serve a dollop on individual slices.