Pumpkin Tart
a sweet treat recipe
Heather is a baker with a passion for creating elevated, yet easy-to-follow dessert recipes. Her background in photography and videography, paired with an insatiable sweet tooth, led to early success on social media with engaging videos of her decadent creations. As a recipe developer, she pairs traditional bakes with novel flavor combinations, and brings them to life through artful visuals. Follow along to find something sweet at
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Gingersnap crust filled with pumpkin pudding, topped with maple whipped cream and spiced candied pepitas.
TIME (ACTIVE) | 1 H 50 M
TIME (INACTIVE) | 4 H
TOTAL | 5 H 50 M
10 SERVINGS
| 1 slice
Make the gingersnap crust
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the granulated sugar, kosher salt and melted butter. Add the gingersnap crumbs and stir until thoroughly combined.
- Firmly pat the mixture into a 9-inch tart pan and up the sides.
- Bake for 10-12 minutes. Remove from the oven. Let cool completely while you make the filling.
Make the pudding
- In a small bowl, combine the gelatin and cold water. Set aside.
- Whisk together the pumpkin puree and milk in a medium saucepan over medium heat until simmering. Remove from heat and add vanilla and pumpkin pie spice.
- In a medium bowl, vigorously whisk together the granulated sugar and egg yolks until light yellow and fluffy. Add flour and cornstarch and whisk until thoroughly combined and lightened even further.
- Slowly stream in warmed pumpkin milk with a ladle into the egg yolk mixture while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined. Add the bloomed gelatin water mixture and whisk until combined.
- Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency. This can take 5+ minutes. Be careful not to let it boil (212°F) as gelatin loses its strength at this temperature. Remove from the heat promptly and transfer to the cooled crust. Smooth the top with an offset spatula. Chill in the refrigerator for at least four hours, ideally overnight.
Prepare the pepitas
- Preheat the oven to 350°F. Line a sheet pan with parchment paper.
- In a medium bowl, mix together the egg white and pepitas to coat them. Add the brown sugar, cayenne, pumpkin pie spice blend and kosher salt. Stir to combine.
- Pour the mixture onto the prepared pan. Bake for 10-12 minutes. Remove from the oven and leave to cool until crunchy, then break apart.
Make the whipped cream
- In the bowl of a stand mixer combine the heavy whipping cream, maple syrup, vanilla and pinch of salt. Whip on high until soft peaks form.
Assemble
- Spoon or pipe the whipped cream onto the completely chilled tart. Garnish with a generous sprinkle of the spiced candied pepitas.
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze. Freezing degrades gelatin.
Use a wooden tamper or the bottom of a drinking glass to help pat the crust into the pan. If the crust loses shape after baking, carefully pat it back into shape while it is still warm.
seasonal blend
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. Fall For Your Food.
0.28 oz - PORTION$0.50
2 oz - JAR$5
2 oz - REFILL$4
(5 x) 2 oz - REFILL (5 PACK)$13
8 oz - REFILL$12
ground
Ground cayenne is bright orange in color with a strong lingering heat and a pungent aroma and flavor. Our cayenne is not too hot for everyday use.
