Pumpkin-Pecan Tart with Whole Wheat Crust and Spiced Whipped Cream

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As much as I love baking pies, they take time that I don’t always have around the holidays. Thanksgiving is about spending time with family and friends and sometimes that means I need to take a short cut or two in the kitchen so I can be a part of the festivities. This is where my friend the tart pan comes into the picture. You can make this Pumpkin-Pecan Tart with Whole Wheat Crust in just a few simple steps and have a Thanksgiving-worthy dessert every bit as delicious as a traditional pumpkin pie. Top it with some Spiced Whipped Cream and this tart will fast become one of your new favorite recipes. What makes this dessert so effortless you ask? The crust is mixed together in a food processor and pressed into the tart pan. The fluted edges of the pan give the tart an elegant look without you needing to roll, pinch or fiddle much with the crust at all. Easy, easy, easy.

Ingredients

  • 1/2 cup powdered sugar
  • 1/3 cup toasted pecans
  • 1/2 cup + 2 Tbsp Hodgson Mill Whole Wheat Pastry Flour
  • 1/2 cup + 2 Tbsp Hodgson Mill Naturally White Flour
  • 1/4 tsp salt
  • 1 stick butter, cold, unsalted, cubed (8 Tbsp)
  • 1 egg yolk
  • 1 15 oz can pumpkin puree, not pumpkin pie filling
  • 3/4 cup sweetened condensed milk
  • 2 eggs
  • 1 Tbsp spiced rum, optional
  • 1 Tbsp vanilla extract
  • 2 tsp pumpkin pie spice

Directions

Put powdered sugar and toasted pecans in a food processor and process until the nuts are finely ground.  Add the flours and salt and pulse to combine.  Add the butter and pulse until the butter is in small pea-sized pieces.  Add the egg yolk and pulse until the mixture clumps together.  Press the dough evenly into the bottom of a 9-inch round tart pan with a removable bottom that has been sprayed with non-stick cooking spray.  Pierce the bottom of the crust with a fork several times and then freeze the crust for 30 minutes and up to a month – wrap in plastic wrap once dough is solid if freezing for more than a day.  While the dough is chilling, mix together the pumpkin puree, condensed milk, eggs, rum, vanilla and pumpkin pie spice in a medium-sized bowl with a hand mixer until smooth and creamy.  Set aside.

Place the chilled tart pan on a baking sheet and bake in a 350˚F oven for 18-20 minutes or until golden brown.  Immediately pour the pumpkin filling into the hot crust and continue baking for 25-30 minutes or until the filling is set.  Transfer the tart pan to a wire rack to cool completely.  Once the tart is room temperature it can be refrigerated for up to two days before serving.  Be sure to remove the tart ring before slicing and serving.  Top with plain or spiced whipped cream if desired.

Spiced Whipped Cream

  • 1 cup heavy cream
  • ½ cup sweetened condensed milk
  • 1 teaspoon spiced rum (optional)
  • 1 teaspoon vanilla extract
  • Toasted pecan halves for garnish (optional)

In a medium-sized bowl, combine the cream, condensed milk, rum and vanilla.  Whip with an electric mixer until stiff peaks form.  Serve on top of Pumpkin Pecan Tart and garnish with a pecan half if desired.  Dust the whipped cream with a touch of ground cinnamon for added decoration.



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