Pumpkin Tart with Whipped Cream and Almond Toffee

This is a fantastic (although indulgent!) fall dessert.  It is a perfect upgrade to regular pumpkin pie – great for Thanksgiving and other special occasions!  Enjoy!

Pumpkin Tart with Whipped Cream and Almond Toffee

Slightly adapted from Southern Living, Nov 2014
Serves 16

2 homemade 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 molasses
6 tablespoons unsalted butter, melted
4 large eggs
1 (12-oz.) can fat free evaporated milk

1/2 cup firmly packed light brown sugar
4 tablespoons butter
1 cup sliced almonds
Parchment paper

1 cup heavy cream
1/4 teaspoon pumpkin pie spice
1/4 cup powdered sugar

1. Prepare Tarts: Preheat oven to 350°. Fit piecrusts into two 9-inch tart pans with removable bottoms; 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 the two crusts.

2. Bake at 350° for about 50 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.

3. 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.

4. 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 tarts with whipped cream; sprinkle tarts with toffee.

Nutritional info:
Calories: 450.0
Total Fat:27.3 g
Saturated Fat: 8.4 g
Polyunsaturated Fat: 0.7 g
Monounsaturated Fat: 4.2 g
Cholesterol: 87.5 mg
Sodium: 206.7 mg
Potassium: 341.9 mg
Total Carbohydrat: 48.0 g
Dietary Fiber: 4.0 g
Sugars: 30.7 g
Protein: 8.1 g


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