Here’s a lovely, tasty alternative to the traditional Thanksgiving pumpkin pie.
Why Try? This dessert will please the traditionalists who insist on having pumpkin pie, while appealing to those who’d like to try something just a little bit different.
- 1 cup pumpkin puree, canned, unsweetened
- 2 9-inch refrigerated pie dough discs
- 3/4 cup heavy cream
- 1 egg, large, lightly beaten
- 1/2 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 teaspoons sanding sugar
- 1 teaspoon cinnamon
- 1 Preheat oven to 425ºF.
- 2 Roll out 1 pie dough disc on a lightly floured surface to 1/8-inch thick. Press crust into tart pan and prick bottom several times with a fork.
- 3 Bake for 10 to 15 minutes, or until lightly golden. Allow to cool.
- 4 Combine pumpkin, cream, egg, brown sugar, cinnamon, ginger, nutmeg and salt until completely blended. Pour into cooled tart shell.
- 5 To make lattice -- roll out remaining dough disc 1/8-inch thick. Using a pastry wheel or knife, cut ten 3/4-inch wide strips (the number of strips required will vary depending on your spacing). Weave strips on top of pumpkin filling.
- 6 Sprinkle with sanding sugar and cinnamon.
- 7 Bake tart for 15 minutes. Reduce oven temperature to 350ºF and bake an additional 30 to 35 minutes or until filling is set.
- 8 Allow tart to completely cool before serving.