Caramelized Pecan Pumpkin Tart

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup finely chopped pecans
• 1 sour cream pie crust (sour cream pie crust dough)
• 2 cups pumpkin puree
• 2 large eggs
• 1/2 cup packed golden brown sugar
• 1/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1 2/3 cups light cream
• 1 teaspoon vanilla extract
• 2/3 cup firmly-packed brown sugar
• 1/2 cup chopped pecans
• 3 tablespoons butter
• 1 cup chilled whipping cream, whipped to peaks

Recipe

• 1 for crust: sprinkle ½ of pecans onto lightly-floured surface. place pie crust disk atop pecans and sprinkle with remaining pecans. roll out to 1/8 inch thick round. transfer to 9 inch in diameter tart pan with removable bottom. gently press into place. trim and finish edges. refrigerate 30 minutes.
• 2 for filling: preheat oven to 400°f whisk pumpkin, eggs, both sugars and spices in bowl to blend. stir in cream and vanilla extract.
• 3 place tart pan on rimmed cookie sheet. pour filling into pan. bake 45 minutes, or until filling is set.
• 4 cool on rack. refrigerate until cold, about 2 hours. (can be prepared up to 6 hours ahead to this point).
• 5 for topping: combine sugar and pecans. cut in butter until mixture resembles coarse meal. preheat broiler. sprinkle topping evenly over tart. broil until sugar melts and bubbles, watching carefully, about 1 minute. cool 15 minutes.
• 6 serve with whipped cream.