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Desserts

Pumpkin-Pecan Tart

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!

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Ingredients

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.

Instructions

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.

It's easiest to make the crust in a food processor. Add yolk and process until it clumps into a ball.

It's easiest to make the crust in a food processor. Add yolk and process until it clumps into a ball.

To prevent the crust from puffing during baking, dock it by poking holes in it with a fork.

To prevent the crust from puffing during baking, dock it by poking holes in it with a fork.

Add filling to the <i>hot</i> crust so it begins to firm up immediately instead of soaking into the crust.

Add filling to the hot crust so it begins to firm up immediately instead of soaking into the crust.

Nutritional Facts

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