Thursday, October 08, 2009

Pumpkin tart

This is not pumpkin pie, the traditional dessert. It's better: pumpkin tart with lots of warm spices and just enough sugar to sweeten it lightly. We eat it for breakfast or as a snack.

3-4 cups pumpkin purée (I use courge muscade)
1/4 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp allspice
3 eggs, beaten
1/3 cup light cream (15%)
prepared unbaked pie crust

Stir the sugar and spices into the purée. Mix in the eggs and cream. Roll pie crust out into a pan. Pour in the pumpkin mix. Bake in preheated oven at 350° for 45-55 minutes or until crust browns and the center of the tart doesn't jiggle when you shake the pan.

Cool before serving.


Kate Borders said...

Can you PLEASE tell Chris that this is not dessert so that I can make it and have it for breakfast?

Thanks :)

Ngân Đàm said...

THAT looks really good! Can we have a baking get-together one of these days?!