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As the leaves turn golden and the air fills with a crisp chill, there’s no better way to celebrate the arrival of fall than with a delightful dessert that embodies the season's flavors. Enter the Autumn Bliss Pumpkin Tart – a quintessential fall treat that captures the essence of autumn in every bite. This tart is not only rich in flavor but also a feast for the eyes, making it the perfect centerpiece for gatherings and celebrations.

Pumpkin Tart

Celebrate the flavors of fall with this easy, delicious Autumn Bliss Pumpkin Tart! Made with a flaky crust and a creamy pumpkin filling, this tart is perfect for Thanksgiving or any autumn gathering. With warm spices like cinnamon and nutmeg, it captures the essence of the season in every bite. Follow our simple step-by-step guide to impress your guests and create a stunning dessert that everyone will love. #PumpkinTart #FallRecipes #BakingGoals #AutumnDelights #ThanksgivingDesserts
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Ingredients
  

1 ½ cups all-purpose flour

½ cup unsalted butter, chilled and diced

¼ cup granulated sugar

1 large egg, beaten

1 ½ cups pumpkin puree (about one medium pumpkin, roasted and blended)

¾ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon sea salt

1 cup heavy cream

2 large eggs

1 teaspoon vanilla extract

Optional: whipped cream for serving

Instructions
 

Prepare the Crust: In a large bowl, combine the flour and granulated sugar. Using a pastry blender or your fingers, cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the beaten egg until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

    Preheat the Oven: Preheat your oven to 375°F (190°C).

      Roll Out the Dough: On a floured surface, roll out the chilled dough to fit your tart pan (about 12 inches). Carefully place it into the pan, trimming any excess dough. Prick the bottom with a fork to prevent bubbling.

        Blind Bake the Crust: Place a piece of parchment paper over the dough and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment. Bake for an additional 10 minutes or until lightly golden. Remove from the oven and let cool slightly.

          Prepare the Filling: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, sea salt, heavy cream, eggs, and vanilla extract until smooth and well combined.

            Fill the Crust: Pour the pumpkin filling into the prepared tart crust, smoothing the surface with a spatula.

              Bake the Tart: Bake in the preheated oven for 30-35 minutes, or until the filling is set and the edges are slightly puffed. If the edges start to brown too much, cover them with aluminum foil.

                Cool and Serve: Allow the tart to cool at room temperature for at least 1 hour before serving. For an extra special touch, serve with a dollop of whipped cream on top.

                  Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 8