Consider this a grown-up pumpkin pie. It is unbelievably delicious.
Maple Pumpkin Tart with Cinnamon Shortbread Crust
Crust
- 1/2 c (1 stick) unsalted) butter, softened
- 6 Tbsp. packed dark brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1/4 tsp. salt
Filling
- 2 large eggs
- 1/4 cup packed dark brown sugar
- 1/2 cup maple syrup
- 1/2 cup heavy cream
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 1/4 tsp. salt
- 1 (15 oz.) can pumpkin puree (2 cups)
- whipped cream (optional, for serving)
- maple syrup for drizzling (optional, for serving)
Preheat oven to 350-degrees. Butter a 9-inch pie pan or a 9- to 9 1/2 inch tart pan with removable bottom.
Prepare crust. In a large mixing bowl, beat butter, brown sugar, cinnamon, and vanilla with an electric mixer on medium speed until blended and smooth, about 1 minute. Sift together flour, cornstarch, and salt and add to bowl. Mix on low speed until dough forms crumbs and flour is blended, about 15 seconds.
Transfer crumbs to prepared pan. With clean dry hands, press dough smoothly and evenly into bottom and sides of pan. Using a fork, prick top of dough lightly Bake crust 15 to 18 minutes, until firm and lightly colored; edges should not begin to brown. Let crust cool for 20 minutes before filling. Lower oven temperature to 325-degrees.
Make filling. In a large bowl, whisk eggs, brown sugar, and maple syrup, until smooth. Add cream, cinnamon, ginger, cloves, and salt, whisking just to incorporate. Use whisk to blend pumpkin in thoroughly. Pour into partially baked crust.
Bake tart until filling is just set in center and edges are firm, about 52 to 58 minutes. Transfer to rack; cool completely, about 2 hours. Refrigerate at least 2 hours, up to overnight. To serve, gently loosen edges with small knife. Serve chilled or at room temperature, topping each slice with whipped cream and a drizzle of maple syrup, if desired.
I found this recipe in a magazine put out by my local grocery store. I could not find it on the internet, so I am posting it here because – oh my! – this is the best pie ever.
Update: Wouldn’t you know, after all that work typing out the recipe, I found it online! Maple Pumpkin Tart
