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Author Notes: I wanted to do pumpkin different this year. I browned to butter to an nutty pecan color brown, the fragrance was enticing and the result divine. Definite keeper. —Daphne manning
- 1/4 cup Unsalted butter
- 1/2 cup Roasted pecans
- 12 homemade ginger snaps
- 15 ounces Canned pumpkin
- 3 Eggs
- 1/2 cup Brown sugar
- 1/2 cup 1/2 and 1/2
- 1/4 teaspoon Nutmeg, cinnamon, allspice
- Preheat oven 350. Brown the butter in a skillet until it is fragrant and pecan colored, eight to ten minutes moving the pan sparingly. Process the pecans , ginger snaps and butter to form a course meal , press into the tart pan. Set aside
- Combine the eggs , pumpkin, sugar and spices with the 1/2 and 1/2 and put into the tart , reserve any extra for baby tarts. Bake for 25/30 or until the tart is set and doesn't wiggle.
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