Today’s recipe features two of my perennial favorites, pumpkin, and my niece Aubrielle! At the tender age of 4, she’s already showing a culinary prowess in the kitchen that rivals her auntie, and it’s absolutely thrilling. I look forward to having lots of fun bonding moments in the kitchen with her!
This pumpkin tart is a nice way to put a little spin on the traditional pumpkin pie. It has a buttery graham cracker crust, and the traditional pumpkin custard, so for me, this is the best of both worlds since it combines flavors from 2 of my favorite desserts: pumpkin pie and cheesecake! Give this one a try!
For the crust
1 1/2 cups of graham crackers, about 14-15 bars
6 tablespoons unsalted butter, melted
For the filling
1 15oz can of pumpkin puree
1 12oz can of evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup sugar (I used Sugar in the Raw)
Preheat your oven to 350F.
Place the crackers in a zip top bag and bash the heck of out them, until they’re finely crushed. You can also do this in the food processor, but I find that smashing things can be very therapeutic, especially during the sometimes stressful holiday season!
Pour the crumbs into a bowl.
Pour the melted butter into the crumbs and stir to combine.
Pour the crumbs into a tart pan, and press the crumbs into an even layer, and up into the sides of the pan.
Bake the oven for 10 minutes, then remove it from the oven and set it aside. Lower the oven to 300F.
Pour the sugar, spices, eggs and salt a bowl and whisk to combine and dissolve the sugar.
Pour in the pumpkin puree and whisk again.
Finally, pour in the evaporated milk, and whisk until it’s smooth and creamy.
To fill the tart crust, I like putting the shell on the rack, and then pouring the filling in. That prevents it from sloshing around too much on the way into the oven.
Bake for 25-30 minutes, until the filling is set.
Happy Thanksgiving everyone!