Pumpkin Tart with Pecan Oatmeal Crust
Cost: $6
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!