Caramelized Pecan Pumpkin Tart

This pumpkin pie is sooooo good. The caramelized pecans give a sweet crunch contrast to the spicy/creamy filling.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• Crust

• 1⁄4 cup  finely chopped pecans
• 1  sour cream  pie crust (Sour Cream Pie Crust Dough)

• Filling

• 2  cups pumpkin puree
• 2  large eggs
• 1⁄2 cup  packed golden brown sugar
• 1⁄4 cup sugar
• 1 1⁄2 teaspoons ground cinnamon
• 3⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 1 2⁄3 cups  light cream
• 1  teaspoon vanilla extract

• Topping

• 2⁄3 cup  firmly-packed brown sugar
• 1⁄2 cup  chopped pecans
• 3  tablespoons butter
• 1  cup  chilled  whipping cream, whipped to peaks

Directions

1. 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.
2. For filling: Preheat oven to 400°F Whisk pumpkin, eggs, both sugars and spices in bowl to blend. Stir in cream and vanilla extract.
3. Place tart pan on rimmed cookie sheet. Pour filling into pan. Bake 45 minutes, or until filling is set.
4. Cool on rack. Refrigerate until cold, about 2 hours. (can be prepared up to 6 hours ahead to this point).
5. 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.
6. Serve with whipped cream.