Pumpkintartwithpecancrust Recipes

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PUMPKIN-PECAN TART



Pumpkin-Pecan Tart image

Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 11-inch round tart

Number Of Ingredients 15

All-purpose flour, for work surface
1/2 recipe Pate Brisee for Pumpkin-Pecan Tart
1 egg white, lightly beaten
1 (15-ounce) can pumpkin puree
1 (14-ounce) can sweetened condensed milk
2 large eggs, room temperature
1 teaspoon ground cinnamon
Pinch of coarse salt
3/4 cup light-brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of coarse salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan halves
Sweetened whipped cream, for serving

Steps:

  • Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.
  • Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.
  • Increase oven temperature to 425 degrees.
  • Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.
  • Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.
  • Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

PUMPKIN TART WITH PECAN CRUST



Pumpkin Tart With Pecan Crust image

My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.

Provided by Jen

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 16

¾ cup pecan halves
¾ cup rolled oats
¾ cup whole wheat pastry flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk
¼ cup arrowroot powder
1 (15 ounce) can pumpkin puree
½ cup real maple syrup
1 tablespoon grated fresh ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves

Steps:

  • Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  • Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  • Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  • Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  • Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g

PUMPKIN TARTLETS



Pumpkin Tartlets image

Refrigerated pie crust and a muffin tin make it easy to create these delicious spiced pumpkin tartlets. Dollop with whipped cream and you're done! - Jessie Oleson, Santa Fe, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 tartlets.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Miniature marshmallows, optional

Steps:

  • Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST



Pumpkin Cheesecake Tarts with Gingersnap Crust image

Provided by Food Network

Categories     dessert

Yield 8 tartlettes

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1 stick unsalted butter, melted
1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
Pinch of ground allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup fresh or canned pumpkin puree
2 large eggs

Steps:

  • Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
  • Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over-beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

VEGAN PUMPKIN TART WITH PECAN CRUST



Vegan Pumpkin Tart With Pecan Crust image

A tart with the traditional pumpkin smells and tastes but with a distinctive vegan touch! This recipe was adapted from a popular weight loss tracking website's newsletter.

Provided by lauralie41

Categories     Dessert

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 16

3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup canola oil (save calories and fat by using applesauce instead)
3 tablespoons real maple syrup
1 cup soymilk
1/4 cup arrowroot or 1/4 cup cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup real maple syrup
1 tablespoon ginger, grated fresh
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon ground cloves

Steps:

  • Preheat oven to 375 degrees F. Spray a 9 inch pie plate with cooking spray, set aside. On a baking sheet, spread the nuts and toast on the middle rack of the oven for 7-10 minutes or until the smell of nuts fills your kitchen. Reserve 16 pecan halves for the garnish.
  • In the food processor bowl, combine oats, flour, remaining pecans, 1/2 teaspoons cinnamon, and a pinch of salt. Pulse mixture until it becomes a coarse meal texture. In a medium bowl whisk together oil and 3 tbls. maple syrup, add dry mixture and work together until a soft dough is formed. Press mixture into the pie plate, crimp the edges, and bake for 10 minutes. Set aside to cool.
  • Rinse out food processor bowl. Add soymilk and arrowroot and blend until arrowroot is completey dissolved and mixture is smooth, approximately 15 seconds. When smooth add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 tsp cinnamon, 1/2 tsp salt, nutmeg, and cloves. Blend until smooth, pour filling into cooled pie crust and smooth top.
  • Bake for approximately 35 minutes, or until crust is lightly browned and the outside inch of filling is set. Do not worry if the center is still soft, it will firm up as the pie cools. Transfer pie to a wire rack. Using the 16 reserved pecan halves, gently press them into the hot filling in 2 circles. Cool to room temperature then chill until set, about 3 hours. Serve chilled or at room temperature. NOTE: Cooking time includes chill time.

Nutrition Facts : Calories 311, Fat 14.9, SaturatedFat 1.3, Sodium 185.1, Carbohydrate 42.7, Fiber 3.9, Sugar 18.9, Protein 5

PUMPKIN TART WITH PECAN CRUST



Pumpkin Tart With Pecan Crust image

This is a variation on a vegan pumpkin tart that I recieved in an email. I use the sugar free maple syrup because I'm diabetic but if you are able do use real maple syrup.

Provided by Mysterygirl

Categories     Tarts

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup whole wheat pastry flour
1/2 teaspoon ground cinnamon
1 pinch salt
1/4 cup applesauce
3 tablespoons sugar-free maple syrup
1 cup skim milk
1/4 cup cornstarch
1 (15 ounce) can pumpkin puree
1/2 cup sugar-free maple syrup
1/2 teaspoon salt
1 3/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 375 degrees.
  • Spray a 9 inch pie plate.
  • Spread nuts over a baking pan.
  • Toast for 7-10 minutes on middle shelf, or until the smell of nuts fills the kitchen.
  • Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor.
  • Pulse until mixture becomes a coarse meal. Whisk together applesauce and 3 tablespoons maple syrup.
  • Mix into dry ingredients to form a soft dough.
  • Press mixture into pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  • Using a whisk, dissolve the cornstarch in the milk.
  • Add pumpkin, 1/2 cup maple syrup, salt and spices.
  • Blend until smooth.
  • Pour filling into crust, and smooth the top.
  • Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack.
  • Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Nutrition Facts : Calories 180.9, Fat 7.6, SaturatedFat 0.8, Cholesterol 0.6, Sodium 187.1, Carbohydrate 25.3, Fiber 3.5, Sugar 1.3, Protein 5.4

PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST



Pumpkin Pie Tartlets with Maple Pecan Crust image

After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious-with no gluten, eggs or dairy! -Chantale Michaud, Guelph, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 1-1/2 dozen

Number Of Ingredients 22

2 cups old-fashioned oats
4 cups chopped pecans
1/2 cup maple syrup
2 teaspoons ground cinnamon
1 teaspoon sea salt
1 teaspoon vanilla extract
1/4 teaspoon ground cloves
FILLING:
1/2 cup maple syrup
3 tablespoons cornstarch
2-1/4 cups canned pumpkin or homemade pumpkin puree
1/4 cup cream of coconut, warmed
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
TOPPING:
1/2 cup chopped pecans
2 teaspoons maple syrup
Dash sea salt

Steps:

  • Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor., Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack., For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust., Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving.

Nutrition Facts : Calories 302 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.

PUMPKIN TART WITH PECAN CRUST



Pumpkin Tart With Pecan Crust image

My aunt made this pie for Thanksgiving last year, and getting the recipe from her was definitely a smart idea. This is not only a tasty recipe, but it's vegan.

Provided by Allrecipes Member

Categories     Pumpkin Pie

Yield 8

Number Of Ingredients 16

¾ cup pecan halves
¾ cup rolled oats
¾ cup whole wheat pastry flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup vegetable oil
3 tablespoons real maple syrup
1 cup soy milk
¼ cup arrowroot powder
1 (15 ounce) can pumpkin puree
½ cup real maple syrup
1 tablespoon grated fresh ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground cloves

Steps:

  • Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  • Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  • Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  • Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  • Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 41.8 g, Fat 15.6 g, Fiber 4.7 g, Protein 4.7 g, SaturatedFat 1.8 g, Sodium 311.7 mg, Sugar 19.7 g

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From pinterest.ca


PUMPKIN WITH GRAHAM CRACKER CRUST - THERESCIPES.INFO
Pumpkin Pie Bars (+ Graham Cracker Crust) - Pumpkin 'N Spice new www.pumpkinnspice.com. Nov 9, 2020Preheat oven to 350°F and lightly grease a 9×13 baking dish. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Press firmly into the bottom of the baking dish and bake for 10 minutes.
From therecipes.info


SIMPLE PUMPKIN PIE WITH HOMEMADE CRUST - SIMPLE ... - SIMPLE …
2018-11-17 Preheat the oven to 375 degrees. 3. In bowl of a food processor, add the flour, 1 tablespoon sugar, and 1 teaspoon salt and pulse it around to blend. 4. Add in the cold butter and shortening and pulse until the flour mixture looks like the size of peas. 5.
From simpleandsweetfood.com


RECIPE FOR KETO PUMPKIN CHEESECAKE - THERESCIPES.INFO
Keto Pumpkin Cheesecake with Almond Pecan Crust Recipe ... great www.allrecipes.com. Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing ...
From therecipes.info


PUMPKIN TART WITH PECAN CRUST | RECIPE | PUMPKIN TARTS, PECAN …
Oct 20, 2017 - A fabulous vegan dessert.
From pinterest.com


PUMPKIN TART WITH PECAN CRUST | RECIPESTY
Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal.
From recipesty.com


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