Newman-O’s Pumpkin Tart
RECIPES

Newman-O’s Pumpkin Tart

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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.

Serves: 8 to 12

Prep Time: 20 minutes

Cook Time: 55 minutes

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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

1

Crust: Preheat oven to 375°F.

2

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.

3

Bake for 8 to 10 minutes or until crisp. Reduce oven temperature to 350°F.

4

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.

5

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.

6

Just before serving, in small bowl, using electric mixer, whip remaining cream until stiff peaks start to form. Beat in confectioners’ sugar until combined.

7

Roughly chop remaining cookies.

8

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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