Ingredients
Scale
For the pastry crust (10″)
- 200 g or 1 2/3 c all-purpose flour
- 84 g or 6 tbsp granulated sugar
- ½ tsp salt
- 170 g or 6 oz unsalted butter, melted
For the filling
- 2 large eggs
- 1 large egg yolk
- 100 g or ½ c packed light brown sugar
- ¼ tsp table salt
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 150 g or ½ c dark corn syrup
- 225 g or 1 c pure solid-pack pumpkin (not pumpkin pie filling)
- 354 ml or 1 ½ c heavy cream
Instructions
Make the pastry crust
- Place an oven rack in the lowest position. Pre-heat the oven to 350ºF or 325ºF Convection.
- Whisk the flour, sugar, and salt together in a medium-sized bowl. Add the melted butter and stir with a wooden spoon until dough forms (about 15 seconds). Using your hands, press two-thirds of the dough into the bottom of a 10-inch tart or pie pan. Press the remaining dough into the fluted sides of the pan. Press and smooth the dough with your hands to an even thickness. (This part is fun and very much enjoyed by small helping hands).
- Place the pan on the lowest oven rack and bake until the crust is a light golden brown (20 to 25 minutes). It won’t be fully cooked, as it has to go back into the oven with the filling. Set aside until ready to fill.
Make the filling
- In a large bowl, whisk the eggs, egg yolk, and brown sugar. Add the salt and spices and mix well. Add the corn syrup and pumpkin and whisk until smooth. Stir in the cream. Pour the mixture into the pie shell. Bake until the custard is risen around the edges and is still jiggly in the center, 40 to 50 minutes. The custard will set up more as it cools.
- Let the tart cool for at least 1 1/2 hours.
Notes
- This recipe is for a 10″ tart or pie pan. Metal or ceramic with an unglazed bottom work best as the crust sets up beautifully and is crisp but tender.