"This pumpkin pie is sooooo good. The caramelized pecans give a sweet crunch contrast to the spicy/creamy filling."
finely chopped pecans
sour cream pie crust
( Recipe #63423)
packed golden brown sugar
1 1/2 teaspoons
1 2/3 cups
firmly-packed brown sugar
chilled whipping cream, whipped to peaks
For crust: Sprinkle ½ of pecans onto lightly-floured surface. Place pie crust disk atop pecans and sprinkle with remaining pecans. Roll out to 1/8 inch thick round. Transfer to 9 inch in diameter tart pan with removable bottom. Gently press into place. Trim and finish edges. Refrigerate 30 minutes.
For filling: Preheat oven to 400°F Whisk pumpkin, eggs, both sugars and spices in bowl to blend. Stir in cream and vanilla extract.
Place tart pan on rimmed cookie sheet. Pour filling into pan. Bake 45 minutes, or until filling is set.
Cool on rack. Refrigerate until cold, about 2 hours. (can be prepared up to 6 hours ahead to this point).
For topping: Combine sugar and pecans. Cut in butter until mixture resembles coarse meal. Preheat broiler. Sprinkle topping evenly over tart. Broil until sugar melts and bubbles, watching carefully, about 1 minute. Cool 15 minutes.
Serve with whipped cream.
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Caramelized Pecan Pumpkin Tart (cont.)