The second recipe I signed up to post for the Sweet Tarts and Pies section of the Modern Baker Challenge was one I knew right away I would love. I’m a huge pumpkin pie fan. In my house we eat them year-round, and we always make at least two at a time — one for the day it’s made and the other for the next day, starting with breakfast. And if you need some left for, say, Thanksgiving dinner, you have to bake a few more. And no one makes them like my mom.
So I was excited to try Nick’s recipe to see how it would stack up to mom’s normal, back-of-the-can recipe. Having made the bourbon-scented pecan tart, which blew my old pecan pie recipe out of the water, I couldn’t wait to see what Nick would do with pumpkin pie.
Like most of the recipes in this section, this one starts with sweet tart dough. I’ve really come to love this pastry dough. It is so easy to work with, and the results are consistently delicious. Because of my family’s affection for pumpkin pie, I decided to make the full recipe. So I started with an 11-inch tart crust.
The tart filling came together very quickly. After whisking pumpkin pie filling and eggs together in a bowl, I added sugar, salt, cinnamon, ginger, nutmeg, and buttermilk and mixed it all together. I poured the filling into the tart shell, then topped it with chopped pecans. The recipe said to sprinkle sugar on top, but I forgot. It didn’t seem to affect the final product, although I will definitely remember it next time so I can compare.
I baked the tart for 35 minutes at 350°F, until the crust was baked through and the filling was set.
I cooled the tart for about half an hour, then removed the sides and bottom of the pan and put the tart on a cutting board while I made the cinnamon whipped cream, which consisted of heavy cream, sugar, and cinnamon.
We ate a quick dinner of leftovers so we could have the tart for dessert. I served the tart with cinnamon whipped cream on the side, to the great delight of my family — and me.
So how did Nick’s pumpkin tart stack up to mom’s much-loved pie? Sorry, Mom. You lose this throwdown — big time. The tart was delicious — creamy, spicy, sweet, but not overly so. And the crunch of the pecans was a welcome addition, as was the cinnamon whipped cream.
This is definitely my new pumpkin tart recipe. And I have a feeling that, once I make it for Mom, it will be hers, too.