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1
Preheat the oven to 325 degrees.
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2
Filling: In a large bowl, combine the cream cheese, brown sugar, ground spices, nutmeg and salt.
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3
Using an electric mixer, beat at medium speed until smooth.
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4
Beat in the pumpkin puree until smooth.
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5
Beat in the cream, maple syrup, vanilla and eggs at low speed until blended.
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6
Put the crust on a large, sturdy baking sheet and set it in the oven.
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7
Pour the pumpkin custard into the crust.
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8
Bake for 30 to 35 minutes, until the custard is just set but still slightly jiggly in the center.
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9
Cover the edge with foil if the crust starts to brown too much.
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10
Transfer to a rack and let cool completely.
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11
Gelee: In a medium saucepan, combine the cranberries with 1/2 cup of water and cook over moderate heat until they begin to pop, about 5 minutes.
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12
Let cool.
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13
Transfer to a blender and puree until smooth.
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14
Strain the puree through a fine sieve.
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15
Rinse out the saucepan.
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16
Add the sugar and 1/4 cup of water to the saucepan and bring to a boil, stirring, until dissolved.
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17
Let cool.
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18
Stir in the orange juice and cranberry puree.
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19
In a small bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 5 minutes.
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20
Microwave for 10 seconds, or until completely melted.
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21
Whisk the gelatin into the cranberry mixture and pour the gelee over the pumpkin custard; shake it gently to even it out.
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22
Refrigerate the tart until set, at least 1 hour and up to 2 days.
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23
Remove the tart ring and serve.
