Roasted Pumpkin, Sugar and Spice Tart
Yield: One 10-inch tart
- 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
- 1/2 teaspoon salt Add to list
- Pastry dough for 1 piecrust Add to list
- 2 to 3 tablespoons turbinado sugar Add to list
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.
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.
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