Pumpkin Tart With Anise-Seed Crust Recipe

Name: Pumpkin Tart With Anise-Seed Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon anise seeds; 1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling); 3/4 cup sugar; 1 teaspoon ground ginger; 1 teaspoon cinnamon; 3/4 teaspoon grated nutmeg; Pinch of ground cloves; 1/4 teaspoon salt; 3 large eggs, lightly beaten; 1 1/3 cups heavy cream; Equipment: an 11-by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans; Accompaniment: lightly sweetened whipped cream

Servings: persons

1 tablespoon anise seeds
1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling)
3/4 cup sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
3/4 teaspoon grated nutmeg
Pinch of ground cloves
1/4 teaspoon salt
3 large eggs, lightly beaten
1 1/3 cups heavy cream
Equipment: an 11-by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans
Accompaniment: lightly sweetened whipped cream

1
Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.
2
Preheat oven to 375u00b0F with rack in middle.
3
Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.
4
Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.
5
Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.
6
Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon anise seeds, 1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling), 3/4 cup sugar, 1 teaspoon ground ginger, and more.

Yes, Pumpkin Tart With Anise-Seed Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Tart With Anise-Seed Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions