Pumpkin-Pecan Tart
One 14 oz. can of sweetened condensed milk is all you need to make the filling and the Sweet Cream.
Makes 12 servings
Total time: 11/ hours + cooling
FOR THE CRUST, PROCESS:
1/2 1/3 11/ 4 1/4 1
1
FOR THE PUMPKIN PIE SPICE, COMBINE:
1 1/2 1/4 1/8
FOR THE FILLING, COMBINE:
1 3/4
2 1 1
FOR THE SWEET CREAM, WHIP:
1 1/2
1 1 cup powdered sugar, sifted cup pecan halves, toasted cups all-purpose flour tsp. table salt stick cold unsalted butter (8 Tbsp.), cubed egg yolk, beaten tsp. ground cinnamon tsp. ground ginger tsp. ground nutmeg tsp. each ground allspice and cloves can pumpkin purée (15 oz.) cup sweetened condensed milk eggs
Tbsp. spiced rum, optional Tbsp. pure vanilla extract cup heavy cream cup sweetened condensed milk tsp. spiced rum, optional tsp. pure vanilla extract Toasted pecan halves
Coat a 9-inch-round tart pan with a removable bottom with nonstick spray.
For the crust, process sugar and pecans in a food processor until nuts are finely ground. Add flour and salt; pulse to combine. Add butter; pulse until butter is pea-sized. Add egg yolk; process until mixture clumps together.
Press dough evenly into bottom and up sides of prepared pan. Dock bottom of crust with a fork, then freeze 30 minutes.
Preheat oven to 350° with rack in lowest position.
Bake crust on a baking sheet until golden, about 20 minutes.
For the pumpkin pie spice, combine cinnamon, ginger, nutmeg, allspice, and cloves.
For the filling, combine pumpkin, condensed milk, eggs, rum, vanilla, and pie spice in a bowl with a hand mixer on medium speed; transfer to hot crust.
Bake tart until filling is set, 25–30 minutes, then transfer to a rack and let cool completely before removing tart ring.
For the sweet cream, whip cream, condensed milk, rum, and vanilla in a bowl with a hand mixer on medium speed until stiff peaks form. Arrange pecans around tart edge; serve with Sweet Cream.
Per serving: 371 cal; 21g total fat (12g sat); 98mg chol; 107mg sodium; 39g carb (2g fiber, 26g total sugars); 6g protein