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Pumpkin Pecan Tart


Ingredients

Scale
  • 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!