PUMPKIN TART WITH SHORTBREAD TART SHELL

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Pumpkin Tart with Shortbread tart shell image

Categories     Fruit

Number Of Ingredients 1

1 INGREDIENTS 1 can (15 ounces) solid-pack pumpkin 1 cup heavy cream 3/4 cup sugar 1 teaspoon pure vanilla extract 1 teaspoon coarse salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 2 large eggs, lightly beaten Press-In Shortbread Tart Shell Whipped cream, for serving (optional) DIRECTIONS Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired. VARIATIONS When originally featured in the November 2009 issue of Martha Stewart Living, this recipe was titled "Easy Pumpkin Pie with Press-In Shortbread Crust." It was prepared in a 9-inch pie dish with Press-In Shortbread Pie Crust and called for a baking time of 65 to 70 minutes. COOK'S NOTES Pie can be refrigerated for up to 2 days.

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