This Thanksgiving combine two favorite holiday desserts in a tart loaded with pumpkin and pecans. With a crust like a nutty shortbread cookie and a smooth, creamy filling — it’s easier than pie!
FOR THE PUMPKIN PIE SPICE, COMBINE:
FOR THE CRUST, PROCESS:
FOR THE FILLING, BLEND:
FOR THE SWEET CREAM, WHIP:
If you don't have all the seasonings on hand to make the pumpkin pie spice, feel free to use 2 tsp. of a purchased variety.
Coat a 9-inch round tart pan with a removable bottom with nonstick spray.
For the pumpkin pie spice, combine spices in a bowl.
For the crust, process sugar and pecans in a food processor until nuts are finely ground. Add flour and salt; pulse to combine. Add butter; pulse until butter is pea-sized. Add egg yolk; process until mixture clumps together into a dough.
Press dough evenly into bottom and up sides of prepared pan. Dock bottom of crust by piercing with a fork, then freeze 30 minutes.
Preheat oven to 350° with rack in lowest position.
Bake crust on a baking sheet until golden, about 20 minutes.
For the filling, blend pumpkin, condensed milk, eggs, rum, vanilla, and 2 tsp. pumpkin pie spice in a bowl with a hand mixer. Transfer filling to hot crust.
Bake tart until filling is set, 25–30 minutes, then transfer to a rack to cool completely.
For the sweet cream, whip cream, condensed milk, rum, and vanilla in a bowl until stiff peaks form. Garnish tart edge with pecans, and serve with sweet cream.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 105mg 35%
Sodium 112mg 4%
Carbs 37g 12%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.