November 25, 2009
What’s a Thanksgiving without sweet potato or pumpkin pie? Pies and tarts are actually quite similar so you can feel good about using this tart recipe as a substitute on your table if you want to add a slight change to your Thanksgiving dessert routine.
The filling for this pumpkin tart is pretty much interchangeable with a pumpkin or sweet potato pie filling. I love the look of tart shells and I especially love graham cracker crusts, so I combined the two for this easy-to-make recipe that I hope you will enjoy.
I’m keeping the writing as short as possible today because I have cooking and baking of my own to do before tomorrow’s day of giving thanks. As always, I’m thankful to all of my readers for your support and comments, and I hope you all have a wonderful and delicious Thanksgiving!
Pumpkin Tart with a Graham Cracker Crust
Graham Cracker Crust
2 cups graham cracker crumbs (see note below)
1/3 cup sugar
1/2 cup unsalted butter, melted (1 stick)
Note: Using about 12 – 13 graham crackers, finely crumble them up in a food processor or place them in a closed zipper plastic bag and smash the bag with a rolling pin to break up the crackers into fine crumbs.
Preheat oven to 350 degrees F. In a large bowl, add all ingredients for the crust and stir well to combine. You should have a wet crumb mixture that looks like wet sand. Evenly sprinkle the crumb mixture into a lightly greased two-piece tart pan.
Using the bottom of a flat-bottom measuring cup or glass, press the crumbs into the tart pan (including up the sides of the pan) to make a tart shell that’s about 1/4″ thick. Bake for 10 minutes and then set aside to cool.
1 15-oz can of pumpkin puree
2 large eggs
1 cup sweetened condensed milk
1/2 cup packed brown sugar
2-1/4 teaspoons pumpkin pie spice (see below to make your own)
1/4 teaspoon salt
Pumpkin Pie Spice
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Increase the oven temperature to 375 degrees F. In a large bowl using a handheld electric mixer or just your own strength and a spatula, mix together the pumpkin puree, condensed milk, eggs and sugar along with the spices and salt. Incorporate all ingredients fully.
Pour the filling into the graham cracker crust tart shell and fill to the top (but not overflowing). Set the filled tart pan on a cookie sheet and place it in the oven to bake for 40 – 45 minutes. The tart will be done when it starts to brown lightly around the edges of the filling. Allow tart to cool completely and remove tart pan ring before serving.
Note: The tart will have a slightly glazed look when you pull it out of the oven, but that will set further and diminish later once the tart has cooled. This is a great recipe to make the night before you intend to serve it.