Roasted Pumpkin, Sugar and Spice Tart
Yield: One 10-inch tart
Ingredients
Preparation
NotesIngredients
- 1 small organic sugar pie pumpkin Add to list
- 1 cup heavy cream or half & half Add to list
- 1 cup unrefined sugar or brown sugar Add to list
- 3 large eggs, slightly beaten Add to list
- 2 teaspoons Spice Blend Add to list
- 1 1/2 teaspoons salt Add to list
- Pastry dough for 1 piecrust Add to list
- 2 to 3 tablespoons turbinado sugar Add to list
Preparation
For the pumpkin puree
You may do this up to 2 days in advance. Preheat oven to 375° F. Cut the 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 the seeds, and then scoop out the flesh of the pumpkin and puree it until smooth. Refrigerate until ready to use.
For the tart
Preheat oven to 425° F.
Combine 3 cups of the pumpkin puree with the cream, unrefined sugar, eggs, Spice Blend and salt.
Line a 10-inch tart pan with pastry dough and pour in the pumpkin filling. Sprinkle the top with turbinado sugar. Bake the pie for 15 minutes, then reduce the heat to 350° F. Bake for 35 to 40 minutes more, or until the center is set.
Cool before serving. Decorate the top of the pie with whipped cream and pastry cutouts if you like.
Notes
You may use a 15-ounce can of pumpkin in place of the sugar pie pumpkin.
Recipe by , PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 23, 2010.
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.
Comments
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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
November 07, 2010 at 11:41 AM — victoria89146
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.
November 15, 2011 at 09:15 AM — dyhana
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.
November 06, 2010 at 09:53 AM — Mr. Doug Sullivan (not verified)