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1
Preheat oven to 350F Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
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2
To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground.
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3
Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated.
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4
Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
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5
Bake the crust until set but not browned, about 15 minutes.
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6
Let cool on a wire rack.
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7
To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended.
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8
Beat in eggs, one at a time, until combined.
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9
Beat in coconut milk.
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10
Place the tart pan on a baking sheet and pour in the filling.
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11
Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes.
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12
Transfer to a wire rack and let cool to room temperature.
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13
Serve room temperature or refrigerate until chilled.
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14
Remove the pan sides before slicing.
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15
Garnish with coconut, if desired.
