Pumpkin Tart With Whipped Cream And Almond Toffee

Name: Pumpkin Tart With Whipped Cream And Almond Toffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TART; 1/2 (14.1-oz.) package refrigerated piecrusts; 3/4 cup granulated sugar; 1 1/2 tablespoons all-purpose flour; 2 teaspoons pumpkin pie spice; 1/4 teaspoon ground cloves; 3 cups canned pumpkin; 1/2 cup blackstrap molasses; 6 tablespoons butter, melted; 4 large eggs; 1 (12-oz.) can evaporated milk; ALMOND TOFFEE; 1/2 cup firmly packed light brown sugar; 4 tablespoons butter; 1 cup slivered almonds; Vegetable cooking spray; Parchment paper; WHIPPED CREAM; 2 1/2 cups heavy cream; 1/4 teaspoon pumpkin pie spice; 1/2 cup plus 2 Tbsp. powdered sugar

Servings: persons

TART
1/2 (14.1-oz.) package refrigerated piecrusts
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves
3 cups canned pumpkin
1/2 cup blackstrap molasses
6 tablespoons butter, melted
4 large eggs
1 (12-oz.) can evaporated milk
ALMOND TOFFEE
1/2 cup firmly packed light brown sugar
4 tablespoons butter
1 cup slivered almonds
Vegetable cooking spray
Parchment paper
WHIPPED CREAM
2 1/2 cups heavy cream
1/4 teaspoon pumpkin pie spice
1/2 cup plus 2 Tbsp. powdered sugar

1
Prepare Tart: Preheat oven to 350u00b0. Fit piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
2
Bake at 350u00b0 for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
3
Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
4
Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.

1458

kcal

Calories

111

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 21 ingredients. The key ingredients include: TART, 1/2 (14.1-oz.) package refrigerated piecrusts, 3/4 cup granulated sugar, 1 1/2 tablespoons all-purpose flour, and more.

Yes, Pumpkin Tart With Whipped Cream And Almond Toffee 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!