Whew, that was a long Thanksgiving weekend of eating! I’m stuffed to the gills and eager for a few weeks break until Christmas. We had the in-laws over for Thanksgiving dinner and I took the opportunity to try out a pumpkin tart. I usually don’t make these kinds of desserts because hubby won’t eat them and I can’t eat a whole pie by myself. Well…I could but I really shouldn’t!!
This pumpkin tart is to die for! I’ve never had pumpkin pie in a graham cracker crust but now that I have, I kinda prefer it that way. It gives it a great buttery flavor and becomes nice and soft as the pie sits. And I love the sweetness of this pie that the condensed milk gives it. All in all, the pumpkin tart tasters gave it two thumbs up!
Pumpkin Pie Tart
adapted from The Urban Spork
2 cups graham cracker crumbs (I used the Keebler boxed version of ready made crumbs)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 stick unsalted butter, melted
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
15oz can pumpkin
14oz can sweetened condensed milk
1. Preheat the oven to 350°F. Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well. Pour into 11 inch tart pan and press evenly into the sides and then the bottom.
2. Bake crust for 10 minutes and then let it cool completely.
3. Combine the sugar, salt, cinnamon, ginger and cloves in a bowl and set aside.
4. In a large bowl, combine the eggs, pumpkin and sugar-spice mixture. When mixed completely, stir in the condensed milk. Pour the filling into the cooled tart shell.
5. Bake for about 25 – 30 minutes, until the filling is set. Let cool and serve with whipped cream topping. Yum!