Roasted Pumpkin, Sugar and Spice Tart

Yield: One 10-inch tart

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

For the pumpkin puree

You may do this up to 2 days in advance. Preheat oven to 375° F. Cut pumpkin in half crosswise and place it, cut-side down, on a baking sheet. Bake for about 40 minutes, or until tender when pierced with a fork. Allow to cool, scoop out seeds, and then scoop out pumpkin flesh and puree until smooth. Refrigerate until ready to use.

For the tart

Preheat oven to 425° F.

Combine 3 cups pumpkin puree with cream, sugar, eggs, Spice Blend and salt.

Line a 10-inch tart pan with pastry dough and pour in pumpkin filling. Sprinkle the top with turbinado sugar. Bake the pie for 15 minutes, then reduce heat to 350° F. Bake for 35 to 40 minutes more, or until the center is set.

Cool completely before serving.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 23, 2010.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: desserts, eggs, holidays, pastries, pumpkin

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

You people are awesome

Ciscoe and lynn.
Super dupper easy and yummy pumpkin pie and I love the fresh spice ideas.
Ciscoe I also want to thank you for your extreme gardening passion and energy.You are the best man.
I have had 1 pancreas surgery and three brain sugerys in the last 7 yrs. You got me back on my feet and working in a very small garden that my landlord let me put in in front of my apartment in nanaimo bc. It is only about 70 sq.ft but I am amazed at how much it can produce each year. I even grew 10lbs of potatoes in three containers this year. It is east faceing and would like to find some colourfull flowers that would do well with only about 6 hrs. of direct sun. Any sugestions.
Thanks and God bless you and Megan.

Spices for the Pumpkin Pie

The tart looks delicious!
If we wanted to do the fresh spices, like you did, and grind them up, could you please give us the spice with each amount?

Thank you!
Victoria

making it gluten free

It would nice to give suggestions on making the recipes gluten free, dairy free, vegan, etc. and wouldn't take too much effort or space. I try to do this with my recipes so a larger number of people can enjoy them.

This recipe sounds yummy; I'm going to make it with a gluten free crust and substitute goat milk and cheese for the cow products. I haven't found any goat "cream", but a soft goat cheese evens out the texture in making up for the thinness of the goat milk compared to half and half or cream.

Roasted pumpkin, sugar and spice tart

I'm wondering if the 1.5 teaspoons of salt in this recipe should have been 1/2 teaspoon? Mine came out very salty and is almost inedible.

RE: Roasted pumpkin, sugar and spice tart

Hi Kay,

Thank you for pointing this out. Yes, the amount of salt should be 1/2 teaspoon. Sorry for any inconvenience this may have caused.

Happy Holidays!

Lynne Vea
PCC Natural Markets

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login