Here’s a little secret. I am not a huge fan of pumpkin pie, pecan pie or any other common Thanksgiving Desserts. They just are not my favorite, there are so many other things I would rather eat for dessert. Last year I was flipping thru my beloved Southern Living and came across this Pumpkin Tart recipe and promptly tore it out and decided it needed to happen for Thanksgiving. I made it last year and realized I never shared the recipe with you guys. Perfect timing with Thanksgiving next week if you are still looking for a dessert idea.
This tart knocked my socks off. Every single aspect of it is delicious but the almond toffee and homemade whipped cream take it to another level. I actually doubled the toffee part of the recipe we liked it so much. I will making it again this year and probably many years to come. This can be made ahead of time. I made ours a day ahead last year.
|| P U M P K I N T A R T W I T H T O F F E E A L M O N D S ||
via Southern Living
1/2 (14.1-oz.) package refrigerated piecrusts
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves
3 cups canned pumpkin
1/2 cup blackstrap molasses
6 tablespoons butter, melted
4 large eggs
1 (12-oz.) can evaporated milk
1/2 cup firmly packed light brown sugar
4 tablespoons butter
1 cup slivered almonds
Vegetable cooking spray
2 1/2 cups heavy cream
1/4 teaspoon pumpkin pie spice
1/2 cup + 2 tablespoons powdered sugar
1. Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
2. Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
3. Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
4. Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.
I wanted to share that Gigi New York has graciously offered 20% off their site til Sunday with code NATALIE20. This is a great time to buy Christmas Gifts or a treat for yourself if you are looking for a new purse:)
The code can be used on the two purses I helped to design and anything else on the site!
Black Crocodile Purse
Brown Teju Leather
A few other favorites from the new Fall line!
Cobalt Clutch | Carly Cross Body | Colette
Olivia Shopper | Bucket Tote | Saddle Bag
I also wanted to share this Mara Hoffman Sweater. It is now 57% off (thanks to Kris for heads on he cheaper find I re-linked the sweater)
It is one size fits all. I wear mine paired with skinny jeans and black leggings. I love the bright colors and bottom fringe.
These two Mara dresses were just reduced too. I always love a good Mara printed dress.
Long Sleeve Dress
Short Sleeve Tunic Dress
This blouse is also 50% off. I have a dress in the same print and love it.
I am off to plan the rest of our Thanksgiving menu and party prep for Frances Moon’s second birthday! Lots of fun stuff coming up.