I usually make pumpkin roll and pumpkin pie, but this tart received ohs and ahs. Serve with plenty of freshly whipped sweetened heavy cream. Must have a 10-inch removeable bottom tart pan. I bought on Amazon. Mistakenly a smaller one and this made 2-tarts.
Ingredients:
- 1 cup graham cracker crumbs
- 3/4 cup chopped pecans
- 2 cups sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1 tablespoon vanilla extract
- 3 large eggs, at room temperature
- one 15-ounce can pumpkin
- 1 tablespoon pumpkin spice ( I did not have so looked on Google to make my own)
- Whipped cream
Directions:
Preheat oven to 350-degrees.
Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, salt and melted butter in a food processor. Pulse in short bursts until well combined.
Scoop the graham cracker mixture into a 10-inch tart pan with removeable bottom, covering the bottom and sides.
Place the pan on a baking sheet and bake until set, about 15 minutes. Set on wire rack to cool.
Lower the oven temperature to 325-degrees.
Combine the remaining 1 1/2 cup sugar, cream cheese and vanilla in a mixing bowl. Beat until light and fluffy; about 3 minutes.
Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next.
Add the pumpkin and pumpkin spice and beat until smooth.
Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and bake until firm in the center, about 50 minutes.
Remove and cool on a rack.
Refrigerate until completely chilled before serving, about 2 hours.
Serve with whipped cream.
Note: my tart pan was smaller and made two tarts. Sweet!
Froze and unthawed in frig successfully.
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