Lunch: Pumpkin Tart with Whipped Cream and Almond Toffee

Molasses and pumpkin pie spice give this elegant take on pumpkin pie its deep autumnal flavor. Buy one 29-oz. can of pumpkin for the recipe.

Ingredients

1/2 (14.1-oz.) package refrigerated piecrusts
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves
3 cups canned pumpkin
1/2 cup blackstrap molasses
6 tablespoons butter, melted
4 large eggs
1 (12-oz.) can evaporated milk

Instructions

Prepare Tart: Preheat oven to 350 °. Fit piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
Bake at 350 ° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.

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