This recipe is for all of you who love pumpkin and pecans and sweet things and want to combine it all. Perhaps pumpkin is most well known as a Thanksgiving or autumn ingredient but I personally think that it goes well into winter. Because squashes are definitely a winter thing, am I right? Where are all my pumpkin lovers at?
Every year I have to re-remember what recipe I like best. Early in the fall season, I grab a can of condensed milk and a can of pumpkin puree from Trader Joe’s but then the consistency is just not quite right. I love that it’s an easy one can of this and one can of that like off the Libby’s pumpkin can recipe.
But it just doesn’t cut it. And no way are you going to catch me buying a pumpkin pie from the store no matter how cheap it seems at Costco. There’s just nothing better than homemade period! Except perhaps a local bakery…
I finally remembered what I love for that smooth, silky pumpkin filling and I’m recording it this year!
The secret is to use heavy cream. Yes, not evaporated milk or condensed milk. Heavy cream. This is light and smooth. Plus 3 eggs to help make the custard (trust me you won’t taste the egg). And plenty of spices to really kick it up a notch.
And bonus fancy crust that is actually very easy to make with a food processor. A healthier style to the crust made with oats and pecans. Less processed than flour! And gluten free. Now let’s get to it!
Pumpkin Tart with Pecan Oatmeal Crust
Ingredients
- 1 c pecan halves, scant
- 1 c rolled oats
- 2 Tbsp sugar
- 6 Tbsp butter, melted
- 1 can pumpkin puree (15 oz)
- 1 c heavy cream
- 3 eggs
- 1/2 c brown sugar
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp ginger
- pinch of salt
Instructions
- Pecan Oatmeal Crust: For the crust, use a food processor to blend the pecans, oats, and sugar into a coarse flour consistency.
- Then add the melted butter and blend until combined.
- Press the crust mixture onto a 9" pie or tart pan and chill in the fridge for 30 minutes.
- Preheat the oven to 350℉. Par bake the crust for 15 minutes. If the crust shrinks, you can fix the crust while it's warm.
- Pumpkin Filling: While the crust is baking and cooling, make the filling. Add all the filling ingredients together and whisk to combine. Pumpkin puree, heavy cream, eggs, brown sugar, spices
- Set the oven to 325℉
- Pour the filling into the prepared crust and bake for 50 minutes until set.
- Cool to room temperature before serving. Enjoy!
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