Pumpkin-Pecan Tart


This Pumpkin-Pecan Tart is a delightful treat that will brighten any family occasion.

Pumpkin-Pecan Tart
Makes 1 (10-inch) deep-dish tart
  • 1 (14.1-ounce) package refrigerated pie crusts
  • 1 (15-ounce) can pumpkin
  • 5 large eggs, divided
  • ¾ cup plus 2 tablespoons granulated sugar, divided
  • ⅓ cup firmly packed light brown sugar
  • 5 tablespoons butter, melted and divided
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 cup light corn syrup
  • 1 tablespoon vanilla extract
  • 2 cups chopped pecans
  1. Preheat oven to 425°.
  2. On a lightly floured surface, unroll pie crusts, and stack together; roll to a 14-inch circle. Press crusts into bottom and up sides of a 10-inch deep-dish removable-bottom tart pan; trim excess dough. Line crust with parchment paper; place pie weights on parchment.
  3. Bake for 5 minutes. Let cool for 10 minutes; remove pie weights and parchment.
  4. Reduce oven temperature to 350°.
  5. In a large bowl, whisk together pumpkin, 2 eggs, 2 tablespoons granulated sugar, brown sugar, 5 tablespoons melted butter, cinnamon, and nutmeg until smooth. Pour into prepared crust.
  6. In same bowl, whisk together corn syrup, vanilla, remaining 3 eggs, remaining ¾ cup granulated sugar, and remaining 2 tablespoons melted butter until smooth. Stir in pecans. Gently pour mixture over pumpkin layer.
  7. Bake until center of tart is set, 70 to 80 minutes. Let cool completely in pan on a wire rack. Cover and refrigerate for up to 3 days.

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