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Thursday, November 3, 2011

Pumpkin Cream Tart | Thanksgiving Recipes | Pumpkin Pie Recipe Upgrade


It can be hard to break traditions for traditional holidays like Thanksgiving.  This twist on the traditional pumpkin pie will surely satisfy your family's request with just a slight artistic, textural and flavor upgrade.

Pumpkin Cream Tart
with leaf & acorn decorations

Crust :
1 1/4 cups flour
1/2 teaspoon of salt
1 teaspoon of sugar
1/2 cup (1 stick) of butter, cold, cut into small pieces
2 tablespoons of cold water

Filling :
4 ounces of Cream Cheese, softened
1 1/2 cups of brown sugar
1 teaspoon of cinnamon
1/4 teaspoon of nutmeg
3/4 teaspoon of sea salt
1 - 14 ounce can of pumpkin puree
1 - 12 ounce can of evaporated milk

Topping :
1 cup of whipping cream
1 tablespoon of confectioners sugar

For the crust, begin by adding flour, salt and sugar into a food processor.  Add butter and pulse until the mixture looks crumbly.  Drizzle water in while pulsing.  Pulse just until the mixture begins to form a ball.  If the dough is too dry, add a tiny bit of water, if it is too wet, add a bit of flour. 

Turn dough out onto a sheet of plastic wrap.  Use the wrap to form the dough into a disk, then wrap and refrigerate for an hour (or up to 1 day).  Remove dough from plastic wrap and place it on a lightly floured counter.  Pinch off a small amount of dough to use for the leaf and acorn decorations.

For the crust, roll the dough out until it is large enough to fit your tart pan.  Use the rolling pin to help you transfer the dough to the pan.  Place it in the pan, then press it lightly into the pan.  Trim off the excess dough around the edge by pressing it against the sharp edge with your fingers. 

For the leaf and acorn decorations, roll out the small amount of dough your reserved.  Use cookie cutters to cut out the shapes of the leaves and acorns.  Set aside.


To make the filling, combine cream cheese, brown sugar, cinnamon, nutmeg and sea salt in a mixer until smooth.  Add pumpkin puree, mix until combined.  Add evaporated milk and mix together until completely smooth.  Pour mixture into the crust.  Bake at 350 degrees for 20 minutes.  Add leaf and acorn dough shapes to the top of the tart.  Bake for another 20 minutes until the tart filling is set.  Watch the tart carefully.  If it begins to get too brown, cover it with foil.  Let it cool for 30 minutes. 

Make the whipped cream just before serving.  Whip whipping cream and sugar in an electric mixer until peaks form.





9 comments:

  1. This looks ah-mazing! I love the little leaves and acorns.

    ReplyDelete
  2. I"ve been waiting to see a new twist on pumpkin pie an I love the cream cheese addition.

    ReplyDelete
  3. Ok where are are your plaid dishtowels from? I LOVE them!

    ReplyDelete
  4. Anonymous8:21 PM

    Making this right now and notice there is no oven temp given. I'm assuming 350 degrees? Thanks!

    ReplyDelete
  5. Vow!!! very nice Thanksgiving recipes the method of preparing this recipe was super its really helpful for me. I would like to cook turkey recipes for thanksgiving dinner festival so i used Thanksgiving dinner iPad app for preparation method and share that recipes with my families also enjoyed a lot.

    ReplyDelete
  6. Anonymous11:56 PM

    Looks amazing but like the other reader, I just made this and there was no temperature so I had to wing it and unfortunately it didn't workout. The crust and leaf cutouts were almost burnt and the middle wasn't set. So sad. :(

    ReplyDelete
  7. Jenny8:58 AM

    The dishtowel is "Libeco" - I find them at specialty stores and only buy 1 or 2 at a time... they are my 'special' (read: expensive) towels that I use sparingly!

    For the pie, I've updated the recipe to include the 350 degree baking temp. Be sure not to add the leafs and acorns until half way thru to avoid them getting over done!

    ReplyDelete
  8. Anonymous11:56 AM

    I made this yesterday for Thanksgiving. It was quite delicious! My tart pan must have been quite smaller than your's, because I had a lot of filling left over. This recipe is a keeper.

    ReplyDelete
  9. What size tart pan does this recipe use?

    ReplyDelete

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