Pumpkin Pecan Tart

Okay guys, it is officially fall!!  I turned the oven on and it didn’t cause our entire condo to get extremely hot!  I am also leaving for Montana tomorrow for my sister’s wedding!!  That will make it feel like winter as the temperature probably won’t get higher than 60 degrees.  I have packed an absurd amount of jackets, sweaters and scarves for a 4 day trip and I could not be more excited!  I made this tart last weekend because I just got a new and awesome tart pan.  I have had a Pottery Barn gift card since my birthday and had no idea what to spend it on, as there is nothing at Pottery Barn under 50 bucks.  BUT! I found out that Pottery Barn gift cards can be used at Williams Sonoma!!! It was a great revelation and I immediately bought this tart pan, some straws, pancakes mix & a champagne stopper!!  What a great day it was.  Anywho, I had premade pie crust in my fridge sooo this is technically more of a pie, but I think if you put something in a tart pan it should be called a tart.  So first things first you have to put that dough in the pan.

Pumpkin Pecan Tart

Once you make your filling (which is super simple), you make a pecan topping and sprinkle it all over the top.

Pumpkin Pecan Tart

The pecans get all sugary and caramelized when it bakes and it makes me so happy.

Pumpkin Pecan Tart

Beware this is easy to wolf down.  I think next time I make it I will top it with some whipped cream!

Pumpkin Pecan Tart

 

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Pumpkin Pecan Tart

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Ingredients

  • 1 package rolled refrigerated unbaked piecrust
  • 3/4 cup canned pumpkin
  • 1/4 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup half-and-half, cream, or milk
  • 2/3 cup chopped pecans
  • 2 tablespoons packed brown sugar
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven to 350 degrees F. Unroll pie crusts or roll out if you are making your own dough. If you are using the refrigerated piecrust, you will have to cut it up in order to fit your tart pan. My pan was 13 3/4″ x 4 1/4″. Set aside.
  2. For filling, in a bowl stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half or cream. Stir just until combined.
  3. For pecan topping, stir together pecans, brown sugar, and melted butter.
  4. Pour filling into crust and smooth out with a spatula. Top with the pecan topping. You can use all of it or only a little, depending on how much you like pecans. Bake about 35 minutes or until filling is set and crust is golden brown. If desired, top with whipped cream!

 

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