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
Ingredients
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1/4 cup
Unsalted butter
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1/2 cup
Roasted pecans
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12
homemade ginger snaps
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15 ounces
Canned pumpkin
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3
Eggs
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1/2 cup
Brown sugar
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1/2 cup
1/2 and 1/2
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1/4 teaspoon
Nutmeg, cinnamon, allspice
Directions
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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
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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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