Jen's Delicious Maple Pumpkin Tart

Ingredients 0/14

Step 1

Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the pumpkin halves cut-side down on the sheet and roast them for about an hour, or until they’re tender. Let them cool for at least 15 minutes before scooping out the flesh, discarding the seeds, and blending the pumpkin until smooth. Once that’s done, lower your oven temperature to 375°F (190°C).

Step 2

While the pumpkin is roasting, roll out your pie dough to fit a 9-inch pie dish and crimp the edges to create a nice border. Pop the dough in the fridge for at least 45 minutes to chill. When it’s ready, line the crust with two sheets of foil and fill it with pie weights. Bake this for about 25 minutes until the edges look set and golden.

Step 3

Take away the foil and weights, then brush the crust’s edge with a mixture of egg white and water. Put it back in the oven for another 10 minutes or so, until the bottom feels dry and firm. After that, lower the oven temperature to 325°F (165°C).

Step 4

In a bowl, whisk together the pumpkin puree, cream, eggs, brown sugar, maple syrup, flour, vanilla, cinnamon, nutmeg, cloves, and a pinch of salt until it’s smooth and well combined. Pour this filling into your baked crust and bake the whole tart for about 50 minutes, or until the center is just set. Let it cool before serving, and enjoy!