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1
In a food processor, pulse together the flour and sugar.
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2
Add the butter and pulse until the dough can be gathered into a ball.
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3
On a lightly floured work surface, roll the dough into a 9-inch log.
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4
Divide the log into a 5-inch piece for the sides of the shell and a 4-inch piece for the base.
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5
Pat the 4-inch piece into a 6-inch disk and wrap in plastic wrap.
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6
Wrap the 5-inch log separately.
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7
Refrigerate the dough until chilled, about 1 hour or overnight.
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8
On a lightly floured surface, roll the disk evenly into a 10-inch round.
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9
Press the dough into the base of a 10-inch springform pan.
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10
Divide the log of dough in half crosswise and roll each piece into a 13-inch rope.
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11
Fit the ropes into the pan around the base and join the ends to make one continuous rope of dough.
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12
With your fingers, evenly press the dough 2 inches up the sides of the pan, forming a seamless shell.
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13
Refrigerate the shell.
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14
Preheat the oven to 350.
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15
Set a large heavy baking sheet on the lowest shelf of the oven to preheat.
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16
In a large bowl, whisk together the eggs, brown sugar, pumpkin puree, cinnamon, salt, nutmeg, cloves and ginger.
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17
In a large bowl, whisk together the eggs, brown sugar, corn syrup, butter, flour and salt.
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18
Stir the pumpkin filling and pour it into the pastry shell; arrange the pecans on top.
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19
Stir the topping and pour it over the pecans.
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20
Bake the tart on the preheated baking sheet for 1 hour and 10 minutes.
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21
Cover loosely with foil and bake for about 15 minutes longer, or until the filling in the center looks set when you lift a pecan.
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22
Cool on a rack before serving.
