I like pumpkin pie as much as the next guy, but sometimes it’s nice to mix it up a bit – especially at this time of the year when I find myself eating pumpkin desserts from October through December. This tart has a rich, creamy pumpkin pie filling inside of a nutty, buttery graham cracker crust. I like to prepare these as individual servings (in 4-inch tart pans), but a larger version of this can also be made in an 11-inch tart pan. Be sure to use tart pans with removable bottoms.
Makes 8-10 individual tarts (4 inches) or a single 11-inch tart
- 2 cups graham cracker crumbs (about 13-14 crackers)
- 1/3 cup sugar
- 1/4 teaspoon ground cinnamon
- 1 stick unsalted butter, melted
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 extra-large eggs
- 1 can pumpkin (15 oz.)
- 1 can sweetened condensed milk (14 oz)
- 1 cup cold heavy cream
- 1/4 cup sugar
- 1/2 teaspoon pure vanilla extract
Preheat the oven to 350°F.
Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well. Pour into the tart pans and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
For the filling, combine the sugar, salt, cinnamon, ginger and cloves in a small bowl, set aside. In a large bowl, beat the eggs and stir in the pumpkin and sugar-spice mixture. Gradually stir in the condensed milk. Pour the filling into the cooled tart shells and bake for about 15-20 minutes, until the filling is set (25-30 minutes for the 11-inch tart).
For the topping, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream onto the tart.