Pumpkin Tart with Honey-Orange Whipped Cream | Connecticut Public
We love pumpkin pie, but we don’t love how dense and cloying they can be. We wanted a lighter, fresher take with a pronounced pumpkin flavor. Canned pumpkin puree was a great place to start, but we...
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Nonstick skillet
- Cooling rack
- Measuring cup
- Aluminum foil
- Baking sheet
- Spatula
- Oven
- Stove
- Freezer
Ingredients
- 1 recipe single-crust pie dough
- 1 15-ounce can pumpkin puree
- 3/4 cup packed (149 grams) dark brown sugar
- 1/4 cup bourbon
- 1 8-ounce container (1 cup) crème fraîche
- 3 large eggs
- 1/8 teaspoon table salt
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