Pumpkin Tart
Here is a recipe that I use a LOT in the autumn.
Easy-Breezy Pumpkin Tart
1 uncooked pie crust fitted into a 9x1 1/2 inch tart pan
1 can pumpkin puree
2 eggs-lightly beaten
1 1/2 cup heavy cream
1 tsp. Pumpkin pie spice**
Preheat the oven to 375. Mix together the pumpkin, eggs, cream and pie spice. Pour into the prepared pie shell. Bake for 45-50 minutes until the pie is set. Allow to cool and serve a la mode or topped with whipped cream. If you'd like to get really fancy: Chop up some pecan pralines and sprinkle them over the top of the tart.
** if you don't have pumpkin pie spice just use cinnamon. If you'd like to try making your own place 2 cloves 2 allspice berries in a spice grinder, or grind by hand with a mortar and pestle. add 1/4 tsp. nutmeg and 1/2 tsp. ground cinnamon.
Easy-Breezy Pumpkin Tart
1 uncooked pie crust fitted into a 9x1 1/2 inch tart pan
1 can pumpkin puree
2 eggs-lightly beaten
1 1/2 cup heavy cream
1 tsp. Pumpkin pie spice**
Preheat the oven to 375. Mix together the pumpkin, eggs, cream and pie spice. Pour into the prepared pie shell. Bake for 45-50 minutes until the pie is set. Allow to cool and serve a la mode or topped with whipped cream. If you'd like to get really fancy: Chop up some pecan pralines and sprinkle them over the top of the tart.
** if you don't have pumpkin pie spice just use cinnamon. If you'd like to try making your own place 2 cloves 2 allspice berries in a spice grinder, or grind by hand with a mortar and pestle. add 1/4 tsp. nutmeg and 1/2 tsp. ground cinnamon.
Comments
Post a Comment