Pecan Pumpkin Tart

The best of holiday flavors combined into one impressive dessert:  Pecan Pumpkin Tart with Ginger Crust.

Pecan Pumpkin Tart fresh from the oven

Oh, September…that month where food bloggers in all 50 states are posting pumpkin spice recipes…muffins, lattes, pies, soups – you name it, someone out there has “pumpkin spice-ified” it for Fall.

Just throw me onto the pile with the rest…


Pecan Pumpkin Tart with Ginger Crust

  • Servings: One 9” Tart
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Pecans, Pumpkin and Ginger...the best of holiday flavors combined into one impressive tart.


Ingredients

    Crust
  • 2 ½ cups finely crushed ginger cookies ( about 55-60 Anna’s Swedish Ginger Thins, for example)
  • 6 Tablespoons unsalted butter, melted
  • Pumpkin Layer
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • ¼ cup firmly packed light brown sugar
  • 2 Tablespoons sugar
  • 1 large egg
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • Pecan Layer
  • ¾ cup sugar
  • ¾ cup corn syrup
  • 2 large eggs
  • 2 Tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon salt ⅛ teaspoon ground cinnamon ¾ cup pecan pieces

Directions

  1. Preheat oven to 350 degrees F. To make crust, combine ginger cookie crumbs with butter in a bowl and press along the bottom and up the sides of a 9” tart shell. Wrap bottom in aluminum foil and bake for 10 minutes. Remove from oven and set aside to cool slightly.
  2. To make pumpkin layer, beat together all ingredients in a bowl and set aside.
  3. To make pecan layer, beat together all ingredients except pecans in a bowl until sugar is incorporated. Stir in pecans.
  4. To make tart, spread pumpkin layer evenly over crust. Spoon pecan layer over pumpkin. Bake for about 45 minutes  or until center no longer jiggles and a knife inserted in center comes out clean. Cool tart completely. Once cool, transfer to refrigerator until ready to serve.

Flatlay shot of Pecan Pumpkin Tart

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Hearty Southwest Pumpkin Soup

Southwest Pumpkin Soup

Pumpkin season.

Soup season.

Pumpkin season!

Soup Season!

PUMPKIN season!!

SOUP season!!

Truce:


Hearty Southwest Pumpkin Soup

I like a soup that’s substantial enough to be served as an entrée. Black beans, corn and shredded chicken transform pumpkin soup into a nourishing meal – almost a pumpkin chili.

Ingredients

  • ½ onion, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 ½ teaspoons cumin
  • 1 teaspoon chili powder
  • ¾ teaspoon smoked paprika
  • ½ teaspoon coriander
  • ⅛ teaspoon nutmeg
  • 4 cups chicken broth
  • 1 can pumpkin puree
  • 1 can diced tomatoes and green chilies (such as Rotel)
  • 1 ½ cups shredded rotisserie chicken
  • 15 oz. can black beans, drained
  • ½ cup frozen corn kernels
  • ½ bunch fresh cilantro, chopped

Directions

  1. Sauté onion, celery and red bell pepper in a large saucepan until softened. Add garlic and sauté for 30 seconds. Stir in cumin, chili powder, smoked paprika, coriander and nutmeg until fragrant. Add chicken stock, pumpkin puree, and diced tomatoes and green chilies. Simmer for 45 minutes until vegetables are soft.
  2. Add chicken, black beans and corn. Heat through for 10 minutes. Stir in half the cilantro and season with salt. Garnish with remaining cilantro.

Southwest pumpkin chili