As the winter approaches, I am falling in love.....yes falling in love with pumpkin. The more I have, the more I like it and the very best food with pumpkin, I have had is this pumpkin tart. This tart is a point of demarcation for me. As I work my way to making beautiful pie crusts, I have traveled through graham cracker, chocolate cookie crumb crust, a soft tart and now a cookie crust tart. There is a glimmer of light ahead saying, "Pie Crust Coming - Toot Toot". I may just be ready.
This pie is for "You Want Pies With That?". We were asked to make a pumpkin pie with a twist. I just wanted a pumpkin pie but I think it is twisted in the sense, it is a tart, it has a cookie crust, and it is pumpkin pecan with pecans in the crust and the streusel. Right, it has streusel too. That is my pie and it is yummy.
This pie, Pumpkin Tart with Cookie Crust and Streusel, comes from About.com Southern Food by Dianna Rattray, I check there, almost the first place, when looking for a new recipe. Since, I also like Southern Living, I guess my taste goes to the South.
Ingredients:
Preparation:
Combine 1 cup flour, 1/4 cup brown sugar, 1/2 cup pecan pieces in a food processor. Process until pecans are finely ground. Add the 4 tablespoons of butter and 1 egg; pulse until well blended. Press over bottom and up sides of a 9-inch tart pan. Bake for 20 minutes.
Meanwhile, prepare pumpkin mixture and streusel. Beat 2 large eggs with 1/3 cup sugar, 1 cup pumpkin, the Rice milk, salt, and spices. In another bowl, combine the 1/4 cup flour, 1/4 cup brown sugar, 2 tablespoons of butter, and 1/4 cup pecan pieces. Set aside.
Pour the pumpkin filling mixture into hot crust and return to oven. Bake for 20 minutes longer; sprinkle with streusel and bake for about 10 minutes longer, or until topping lightly browned.
Cool in pan on a rack for 30 minutes. Remove sides of pan and cool completely. Serve with whipped cream. Store in the refrigerator.
Serves 8 to 10.
