Transfer filling to hot crust.īake tart until filling is set, 25– 30 minutes, then transfer to a rack to cool completely.įor the sweet cream, whip cream, condensed milk, rum, and vanilla in a bowl until stiff peaks form. pumpkin pie spice in a bowl with a hand mixer. Preheat oven to 350° with rack in lowest position.īake crust on a baking sheet until golden, about 20 minutes.įor the filling, blend pumpkin, condensed milk, eggs, rum, vanilla, and 2 tsp. Dock bottom of crust by piercing with a fork, then freeze 30 minutes. Remove immediately from cookie sheet onto cooling racks. Then reduce heat to 350 degrees and bake for another 30 minutes. Spoon batter into tart shells and place onto an ungreased cookie sheet.
Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla. Bake: This will bake for 50 minutes or until a knife inserted in. Pour pumpkin filling into other half, using one hand to support foil. Make the pecan layer: Stir together eggs, corn syrup, brown sugar, butter, and vanilla until smooth. Sprinkle chopped pecans into one half of pie. Press dough evenly into bottom and up sides of prepared pan. In a large bowl, combine all ingredients gently with a spatula. Stir together one egg, pumpkin, 1/3 cup sugar, and spice. So flaky Make the pumpkin layer: Stir together pumpkin puree, egg, sugar, and pumpkin pie spice until smooth. Add egg yolk process until mixture clumps together into a dough. Add butter pulse until butter is pea-sized. For the crust, process sugar and pecans in a food processor until nuts are finely ground. For the pumpkin pie spice, combine spices in a bowl. Coat a 9-inch round tart pan with a removable bottom with nonstick spray.įor the pumpkin pie spice, combine spices in a bowl.įor the crust, process sugar and pecans in a food processor until nuts are finely ground. Coat a 9-inch round tart pan with a removable bottom with nonstick spray.
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