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1
Pulse almonds, flour, baking powder, salt, and spices in a food processor until nuts are very finely ground.
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2
Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in egg.
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3
Add flour mixture in 2 batches, mixing at low speed just until a dough forms.
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4
Form dough into a disk and chill, wrapped in plastic wrap, until firm, at least 2 hours.
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5
Whisk together brown sugar, eggs, molasses, salt, and spices.
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6
Whisk in pumpkin, then cream.
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7
Preheat oven to 375F.
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8
Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round.
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9
(Dough will be sticky, so rotate frequently and dust surface with flour as needed.)
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10
Slide bottom of tart pan under dough and set into rim of tart pan.
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11
Press dough against side of pan and trim excess.
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12
(Dough cracks easily but can be patched.)
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13
Line shell with foil and fill with pie weights.
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14
Bake in lower third of oven until dough is set and pale golden, 15 to 20 minutes.
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15
Carefully remove foil and weights, then add custard, spreading evenly.
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16
Sprinkle top with pine nuts and bake until filling is set, 30 to 35 minutes.
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17
(If edge of crust is browning too quickly, cover edge with foil or a piecrust shield.)
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18
Cool completely in pan on a rack.
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19
Remove rim of tart pan, leaving tart on pan bottom, and transfer to a platter.
