Spiced Pumpkin Tart Recipe

Why You Should Make This Spiced Pumpkin Tart

If you’re a fan of pumpkin pie, you’ll love this spiced pumpkin tart recipe! It’s a delicious twist on a classic fall dessert that’s perfect for Thanksgiving or any other occasion. The tart has a creamy pumpkin filling that’s spiced with cinnamon, ginger, cloves, and nutmeg, and it’s baked in a flaky pastry crust. It’s a simple recipe that’s easy to make, and it’s sure to be a hit with your family and friends!

Ingredients

• 250g all-purpose flour
• 1/2 tsp salt
• 150g unsalted butter, cold and cubed
• 1 egg yolk
• 1/4 cup cold water
• 1 can (425g) pure pumpkin puree
• 3/4 cup heavy cream
• 2 eggs
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

Instructions

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs.
2. In a small bowl, whisk egg yolk and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
3. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out dough to fit a 9-in. (23-cm) tart pan. Transfer pastry to tart pan; trim edges.
4. In a large bowl, whisk pumpkin, cream, eggs, brown sugar, cinnamon, ginger, cloves, nutmeg and salt until blended. Pour into crust.
5. Bake for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
6. Serve with whipped cream and caramelized pumpkin seeds, if desired.

Variations

• Vegetarian/Vegan: To make this recipe vegan or vegetarian, you can replace the heavy cream and eggs with a non-dairy milk and a vegan egg substitute, such as flax eggs or aquafaba.
• Gluten-Free: To make this recipe gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. Make sure all your other ingredients are gluten-free as well.
• Crustless: If you don’t want to make a crust, you can make this recipe crustless. Simply grease a 9-inch (23-cm) pie dish and pour the filling into the dish. Bake as directed.
• Caramelized Pumpkin Seeds: To make caramelized pumpkin seeds, toss pumpkin seeds with melted butter and brown sugar. Spread them in a single layer on a baking sheet and bake at 375°F (190°C) for 10-15 minutes, stirring occasionally, until golden brown and caramelized.

Conclusion

This spiced pumpkin tart recipe is a delicious and easy-to-make dessert that’s perfect for fall and Thanksgiving. The creamy pumpkin filling is spiced with cinnamon, ginger, cloves, and nutmeg, and it’s baked in a flaky pastry crust. It’s a simple recipe that’s sure to be a hit with your family and friends!

FAQ

Can I use canned pumpkin puree instead of fresh pumpkin?

Yes, you can use canned pumpkin puree instead of fresh pumpkin. However, make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugar and spices.

Can I make the tart dough in advance?

Yes, you can make the tart dough in advance and keep it in the fridge for up to 2 days. Just make sure to take it out of the fridge 30 minutes before rolling it out.

Can I freeze the tart dough?

Yes, you can freeze the tart dough for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Can I use a different type of spice instead of cinnamon and ginger?

Yes, you can use a different type of spice or a spice blend that you prefer. Some good options include nutmeg, allspice, or pumpkin pie spice.

Can I substitute the heavy cream with a dairy-free alternative?

Yes, you can substitute the heavy cream with a dairy-free alternative such as coconut cream or almond milk. However, keep in mind that the texture and flavor of the filling may be slightly different.

Can I use a different type of sweetener instead of brown sugar?

Yes, you can use a different type of sweetener such as maple syrup or honey. Just keep in mind that the flavor of the filling may be slightly different.

Can I make the tart in advance?

Yes, you can make the tart in advance and keep it in the fridge for up to 2 days. Just make sure to cover it with plastic wrap or aluminum foil before refrigerating.

How do I know when the tart is done baking?

The tart is done baking when the edges are golden brown and the filling is set but still slightly jiggly in the center. You can also insert a toothpick in the center of the tart, and if it comes out clean, then the tart is done.

Can I use a different type of crust instead of a tart crust?

Yes, you can use a different type of crust such as a graham cracker crust or a shortbread crust. Just make sure to adjust the baking time accordingly.

Can I serve the tart with whipped cream?

Yes, you can serve the tart with whipped cream or ice cream for an extra delicious dessert.