With a chocolate cookie crust and a smooth and dreamy pumpkin pie filling, this festive tart is sure to be a hit with any holiday crowd.
Newman-O’s Pumpkin Tart
Serves: 8 to 12
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
Crust:
1 package (13 oz) Newman’s Own® Original Newman-O’s, divided
1/4 cup butter, melted
Filling:
4 eggs, beaten
1 can (15 oz) pure pumpkin purée
3/4 cup packed brown sugar
1 1/2 cups heavy or whipping (35%) cream, divided
4 tsp pumpkin spice
1 tsp vanilla extract
1/4 tsp salt
1/4 cup confectioners’ (icing) sugar
Directions
Crust: Preheat oven to 375°F.
In large food processor, pulse 25 cookies (including the cream filling) until finely ground. Transfer crumbs to large bowl. Drizzle with melted butter; stir to combine. Transfer mixture to 9-inch tart pan; press evenly into bottom and up sides of pan.
Bake for 8 to 10 minutes or until crisp. Reduce oven temperature to 350°F.
Filling: In large bowl, whisk together eggs, pumpkin purée, brown sugar, 3/4 cup cream, pumpkin spice, vanilla and salt; whisk until combined and smooth. Pour filling over crust.
Bake for 40 to 45 minutes or until filling is set around edges but still slightly jiggly in the center. Let cool completely on wire rack.
Just before serving, in small bowl, using electric mixer, whip remaining cream until stiff peaks start to form. Beat in confectioners’ sugar until combined.
Roughly chop remaining cookies.
Top tart with cream. Garnish with chopped cookies. Slice to serve.
Tip: Garnish tart also with shaved dark chocolate, toasted pecans or dusting of pumpkin spice if desired.
Store leftover pumpkin tart in air tight container in refrigerator for up to 4 days.
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