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Add a photoThis tart has replaced pumpkin pie on our Thanksgiving dessert buffet and for good reason. It relies on a no-fail tart crust made using a recipe so easy and tasty that it inspires confidence in beginners of all ages.
I like the texture and flavor of this tart best when it is served at room temperature within a few hours after it comes out of the oven. I find it becomes quite dense after refrigeration.
Ingredientes
- 1 cup solid-pack pumpkin
- ¾ cup light brown sugar
- ¾ cup sour cream
- 2 large eggs, beaten
- 1 tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- 1 9" chocolate crust
Direcciones
- Preheat the oven to 350°.
- In a medium bowl, whisk together all of the ingredients until smooth.
- Pour filling into the baked crust just to the top edge.
- Bake until set, about 45 - 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool to room temperature and garnish with shaved chocolate or whipped cream and pomegranate seeds.
- Time-saving preparation tips:
- Measure dry ingredients for both the filling and crust recipes at the same time.
- Make the filling while the crust bakes.
- When you remove the crust from the oven, turn the oven down to 350° and finish baking the tart.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 8 servings | |
| Calories 250 | |
| Calories from Fat 96 | 38% |
| Total Fat 10.74g | 13% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 228mg | 10% |
| Potassium 120mg | 3% |
| Total Carbs 35.96g | 10% |
| Dietary Fiber 0.8g | 3% |
| Sugars 26.86g | 18% |
| Protein 3.43g | 5% |
