Pumpkin Pecan Tart #FantasticalFoodFight

This amazing tart has a ground pecan crust and creamy pie filling garnished with sweet and spicy glazed pecans and is topped with sweetened cream.

We are knocking each other out today with our best Pecan Pie recipes for Fantastical Food Fight......

Each month Sarah of Fantastical Sharing of Recipes invites us to create the best recipe we can based on ingredients and/or theme that she chooses.  You can learn more about it and sign up to join us here.

Pecan and Pumpkin are such great seasonal flavors and they go together so well.  I started out by making a buttery, shortbread like crust of pecans.  Bake the crust to a beautiful, golden brown.

Add your pumpkin that is spiced with all the warm flavors of fall and bake it until a knife inserted in the center removes cleanly.  When it is cooled completely you can remove the sides of your tart pan.

I had some sweet and spicy pecans in my cupboard so I used those as a garnish on top.  You don't need to add pecans on top at all but if you wish to, just toasted pecans would work just as well.

Let's see what the others created with Pecan and Pumpkin today.....

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This tart is perfect for any holiday gathering.  It can be made ahead of time and travels well.  I took mine to my daughter's for Family Dinner this past Sunday.  The tart survived perfectly but the whipped cream lost it's fluff.  It still was a great addition to the tart.

#desserts, #holidaydesserts, #pumpkin, #pecans, #tarts, #pie,

Desserts, Pastry

American

Yield: 12 servings

Author: Wendy Klik

Pumpkin Pecan Tart

This amazing tart has a ground pecan crust and creamy pie filling garnished with sweet and spicy glazed pecans and is topped with sweetened cream.

ingredients:

• 1/2 c. powdered sugar
• 1/3 c. shelled pecans
• 1 1/4 c. flour
• pinch of salt
• 1 stick cold butter, cubed
• 1 egg yolk, beaten
• 1 (15 oz) can pumpkin puree
• 1 (14 oz) can sweetened condensed milk, divided
• 2 eggs
• 1 t. cinnamon
• 1/2 t. ginger
• 1/4 t. nutmeg
• 1/8 t. allspice
• 1/8 t. cloves
• 1 T. + 1 t. spiced Rum
• 1 T.= 1 t. vanilla
• 1 c. heavy cream

instructions:

How to cook Pumpkin Pecan Tart

1. Teat a 9" tart pan with removable bottom with cooking spray.  Set aside.
2. Place the sugar, pecans, flour, salt and butter into a food processor.  Pulse until pea size crumbs are formed.  Add the egg yolk and pulse until it starts to clump together.  Pour into the tart pan and press along bottom and up sides.  Poke holes in the bottom of the crust with a fork.  Place in the freezer for at least 30 minutes.
3. Place tart pan on a baking sheet and bake in a preheated 350* oven for 20 minutes, until golden brown.
4. Beat together the pumpkin, 3/4 c. of the condensed milk, eggs,  1 Tablespoon rum , 1 Tablespoon vanilla, cinnamon, ginger, nutmeg, allspice and cloves until well combined.  Pour into the crust  and return to the oven for another half hour until filling is set and a knife inserted removes cleanly.
5. Let cool completely, remove outer ring of tart pan and garnish with nuts if desired.
6. Using a whisk attachment for your mixer, beat the cream, remaining condensed milk, 1 teaspoon rum and 1 teaspoon vanilla until light and fluffy.    Serve each piece of tart with a dollop of whipped cream.

NOTES:

Adapted from a recipe found in Cuisine at Home

Calories
179.67

Fat (grams)
10.28

Sat. Fat (grams)
6.05

Carbs (grams)
18.67

Fiber (grams)
1.09

Net carbs
17.58

Sugar (grams)
7.39

Protein (grams)
3.27

Sodium (milligrams)
90.32

Cholesterol (grams)
70.50

Nutritional info based on dividing the grits and salad into 4 equal servings.

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