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Spiced Pumpkin Tart with Orange-Graham Crust

Yields: 1 9-inch tart
Make this recipe how many times?
Savory Spice Shop Ingredients
Vanilla Extract Pure Madagascar -2floz $4.75
Chinese Five Spice (Salt-Free) 1 oz bag $3.15

Ingredients:

  • For the crust:

  • 9 full-size graham crackers (or 1¼ cup crumbs)
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup pecans
  • grated zest of 1 medium orange
  • 1/3 cup unsalted butter, melted
  • For the filling:

  • 2 cups canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1 cup packed brown sugar
  • 2 Tbsp. unsalted butter, melted
  • 1 1/2 cups heavy cream
  • 1/3 cup sour cream
  • 3 Tbsp. dark rum
  • 2 tsp. pure Madagascar vanilla extract
  • 3 tsp. Chinese Five Spice
  • pinch of salt

Notes:

Delicious with Pumpkin Pie Spice or Garam Masala in place of Chinese Five Spice.

 

Directions:

For crust: Preheat oven to 375 degrees. Combine all ingredients except butter in food processor and pulse into fine crumbs. Transfer mixture to small bowl and stir in melted butter until well combined. Press mixture into 9-inch tart or pie pan and bake for 5 to 6 min. until set and starting to brown. Remove from oven to cool. For filling: Mix everything together in large bowl. Pour into cooled tart crust, filling almost to crust edge. Bake at 375 degrees for 30 to 40 min. until set in the middle. Remove from oven and let cool completely before serving.

Serving Suggestions:

Serve with topped with whipped cream and sprinkled with toasted, chopped pecans.

Yields:

1 9-inch tart

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Spiced Pumpkin Tart With Orange-Graham Crust

"I just received my order of spices. I cannot believe your promptness! My kitchen smelled so wonderful when I opened up the package. My husband wanted to help me inspect everything because it smelled so good."

-Joan C. of CA

Spiced Pumpkin Tart with Orange-Graham Crust


Yields: 1 9-inch tart

Ingredients:

  • For the crust:

  • 9 full-size graham crackers (or 1¼ cup crumbs)
  • 1/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup pecans
  • grated zest of 1 medium orange
  • 1/3 cup unsalted butter, melted
  • For the filling:

  • 2 cups canned pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, at room temperature
  • 1 cup packed brown sugar
  • 2 Tbsp. unsalted butter, melted
  • 1 1/2 cups heavy cream
  • 1/3 cup sour cream
  • 3 Tbsp. dark rum
  • 2 tsp. pure Madagascar vanilla extract
  • 3 tsp. Chinese Five Spice
  • pinch of salt

Notes:

Delicious with Pumpkin Pie Spice or Garam Masala in place of Chinese Five Spice.

 

Directions:

For crust: Preheat oven to 375 degrees. Combine all ingredients except butter in food processor and pulse into fine crumbs. Transfer mixture to small bowl and stir in melted butter until well combined. Press mixture into 9-inch tart or pie pan and bake for 5 to 6 min. until set and starting to brown. Remove from oven to cool. For filling: Mix everything together in large bowl. Pour into cooled tart crust, filling almost to crust edge. Bake at 375 degrees for 30 to 40 min. until set in the middle. Remove from oven and let cool completely before serving.

Serving Suggestions:

Serve with topped with whipped cream and sprinkled with toasted, chopped pecans.

Yields:

1 9-inch tart

Thanks to:

Savory Spice Shop Test Kitchen
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.