It’s the Canadian Thanksgiving.
Which means pumpkin pie!… Aside from a real good lemon meringue pie, NOTHING compares to pumpkin.
Pumpkin pie is a staple at the Thanksgiving dinner table and what better way to modernize it than in a tart!
This recipe was the happiest accident I’ve had in the kitchen in a long time!!!
I was preparing the fall collection and had some extra pumpkin and TONS of egg yolks (… from all the attempts at macarons!)
And lately I’m sure you’ve realized my new found obsession with pastry cream… I figured I would give pumpkin pastry cream a go!
AND MAN, am I happy I did!
This tart has an amazing pecan and oat crust and a beautifully piped maple chantilli cream.
Treat your family to this simply perfect tart this Thanksgiving… and for all my amazing American friends, save this recipe for next month 😉
Grab you sweater (because it’s sweater weather) and enjoy.
- 1.25 Cups Pecan (halves) if using pieces reduce to 1 cup
- 1/4 Cup Pumpkin Seeds
- 1 Cup Oats
- 1/4 Cup Maple Syrup
- 1/4 Cup Butter (melted)
- Pinch Salt
- 2 tsp Cinnamon
- 5 Large Egg Yolk
- 3 Tbsp Corn Starch
- 6 Tbsp Brown Sugar
- 1/2 Cup Pumpkin
- 3/4 Cup Whole Milk
- 1 tsp Vanilla bean paste
- 1.5 tsp Ground Cinnamon
- 3/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/8 tsp Ground All Spice
- 1.5 tsp Instant Espresso
- Pinch Salt
- 1 Cup Heavy Cream
- 1/4 Cup Confectioners Sugar
- pinch Salt
- 1/2 tsp Vanilla
- 2 Tbsp PURE Maple Syrup
- 2 tsp Gelatine
- 1.5 Tbsp Cold Water
Pumpkin Latte Pastry Cream
- Preheat oven to 350 degree
- Add pecans to food processor and pulse just to start breaking them down.
- Add pumpkin seeds, again pulse 2-3 times just to start breaking up the seeds.
- Add oats and all other remaining ingredients and pulse until dough starts to clump.
- ***NOTE - you are not looking to completely pulverize everything. You are looking for it to be slightly chunky.
- Press evenly into tart pan (8") and bake for 20 minutes.
- Remove from oven and allow to cool completely
- Combine 1/2 cup milk, 3 tablespoons sugar, pumpkin, espresso and vanilla bean paste, in a medium saucepan. Bring just to a simmer over medium heat. (careful not to boil, it will make a CRAZY mess on your stove) Remove from heat.
- In a medium bowl, whisk yolks, cornstarch, spices and remaining 3 tablespoons sugar together. Add remaining 1/4 cup cold milk and whisk until smooth.
- Add approx. 1/4 cup hot milk mixture to egg mixture while whisking continually.
- Add approx. another 1/4 cup, then add egg and milk mixture back to remaining hot milk in saucepan.
- Bring to a boil, stirring constantly. Cook 1 to 2 minutes, until thickened.
- Remove from heat.
- Strain into a bowl and cover the surface directly with plastic to prevent a skin from forming. Can be used warm spooned over a dessert or refrigerated.
- Add gelatin to water and bloom for about 10 minutes
- Add remaining ingredients to mixer bowl with whisk attachment.
- Whip on medium high until soft peaks form.
- Warm gelatin in microwave until liquid.
- Whip cream on medium while slowly pouring gelatin into bowl.
- Whisk pastry cream until smooth, add to tart shell
- For the cream you can add to the top however you feel. For this application I used a piping bag and Large petal tip and piped a "braided" pattern onto the top of the tart.
- Serve immediately or refrigerate overnight.
Things you may need:
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