Pecan Pumpkin Tart

by Shawnda on November 26, 2008

in Pastry,Pies and Tarts,Pumpkin

Some people have pie with their Thanksgiving dinner. We have Thanksgiving dinner with our pie. The kitchen island held the turkey, dad’s baked beans, and an array of sides but the “dessert table” was where the real fun was. Growing up, the dessert table took up the entire bar:
– 10-12 chocolate pies
– 1-2 pumpkin pies
– 2 deep dish pecan pies
– Whipped cream for the pie slice(s) of your choice
– Mom’s fruit salad
– A miscellaneous pie/cake/dessert (if I get lucky, this is a rockin’ mincemeat pie!)

Our Thanksgiving traditions have run like clockwork for as long as I can remember:
1. The night before is Pie Night. All pies are baked or no one goes to bed. We go to sleep to the smell of pie and wake up to the smell of turkey.
2. Dad gets up at dawn to start the turkey and dressing. One oven, 4 bakers. The idea of getting his stuff out of the way early makes him seem like the smart one… ’til the alarm goes off at 5am. After all these years, I’m still convinced that the joke is on him :)
3. Dad is back in bed by the time Mom gets up to make chocolate gravy, eggs, and biscuits for breakfast.
4. Macy’s Thanksgiving Parade is on background TV – the entire house stops mid-task (chopping veggies, cooking, washing dishes, or running after a wayward grandchild) to watch Santa roll on through – and then someone pops in A Christmas Story. ‘Cause you always need a reminder that you will shoot your eye out. Just ask my little brother.
5. We eat.
6. Half of my family roots for our favorite team, which is always whoever is playing the ‘pokes. Tomorrow, we are Seattle Seahawks fans. The other half of the family will root for Jessica Simpson’s boyfriend – and for that shameful act, they will not be allowed to eat dessert.
7. We eat pie.
8. We put up the Christmas tree.
9. We eat more pie.
10. And somehow we still have room for even one more slice of pie.

Pumpkin pies were (and maybe still are) the most under-appreciated pie at our Thanksgiving. The only reason my mom even baked one pumpkin pie was because somehow it was my sister Angie’s favorite pie. Far more easier to make than the army of 12 chocolate pies, I’ve grown to really appreciate the dessert over the last few years.

Paired with a fantastically buttery and flaky pie crust that has never let me down, there is nothing I am looking forward to eating tomorrow more than a slice of this pie topped with a dollop of Bourbon-Whipped Cream. More than once today have I thought about the conversation that would unfold if I brought the pumpkin pie in and set it down on the cake plate tomorrow morning, one slice missing.

Pecan Pumpkin Tart with Bourbon Whipped Cream

Why decide between pumpkin and pecan pies? This tart has both!

Ingredients

  • For the tart:
  • 1 9.5-inch removable-bottom tart pan prepared with 1/2 recipe Pate Brise, unbaked*
  • 3 large eggs
  • 1 1/2 cups Pecan Pumpkin Butter (homemade or purchased)
  • 1 1/2 cups heavy whipping cream
  • For the Bourbon-Whipped Cream:
  • 1 cup heavy whipping cream
  • 1 tsp vanilla
  • 2 tsp Bourbon
  • 1/4 cup confectioners sugar

Instructions

  1. Preheat oven to 450. Whisk eggs until blended. Whisk in pumpkin butter and cream until well combined. Pour into tart pan prepared with dough. Bake for 15 minutes and reduce heat to 350. Bake for an additional 35-40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature.
  2. * I've been using this pie crust for probably close to 12 years. I've experimented with other recipes but I keep coming back to good ol' Martha's Pate Brisee. Super buttery, tender, and fantastically flaky - this is exactly what pie crust is supposed to be like.
  3. For decoration: Using a floured leaf-shaped cookie cutter (I have a few different sizes from a Wilton fondant and gumpaste set), cut leaves out of the dough scraps. Place on greased parchment, mark with a wooden skewer or toothpick, brush with egg wash, and bake at 350 until golden brown. Place baked leaves on finished tart and serve.
  4. Whip the cream, vanilla, and bourbon in the bowl of a stand mixer. Once the whisk attachment starts to leave traces in the cream, add the confectioners sugar. Beat until soft peaks form and serve. You can make a couple of hours before and refrigerate before serving.

Notes

Yields: 8 servings

Adapted from Muirhead Food

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{ 20 comments… read them below or add one }

1 Amanda November 26, 2008 at 10:07 pm

I wish I had that array of pies when I was growing up! It sounds like heaven :) Have a great thanksgiving!

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2 Erin November 26, 2008 at 11:17 pm

That pumpkin pie looks fabulous! That must have been so much fun to have so many pies at Thanksgiving!

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3 Miri November 27, 2008 at 8:19 am

Wow, this array of pie sounds like a tradition I would love to have in my family! The pie looks yummy, happy Thanksgiving!

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4 suesse-mahlzeit November 27, 2008 at 2:12 pm

Your pie looks very beautiful! Happy Thanksgiving ;)

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5 Y November 27, 2008 at 5:54 pm

Sounds like a crazy amount of pie to have at one sitting, but I’m all with you on this one :D Love the leaf decorations!

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6 Nurit - 1 family. friendly. Food. November 27, 2008 at 6:07 pm

Gorgeous!

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7 Melissa November 27, 2008 at 7:33 pm

Looks Delicious!

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8 Tracy November 27, 2008 at 10:09 pm

Man, I wish we had your Thanksgiving traditions at our house! I love the leaf cutouts too! So cute!

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9 Sarah November 28, 2008 at 11:58 am

#1: Thank you so much for reposting the chocolate gravy recipe. I had this at a friend’s house years and years ago and have been searching for it ever since.
#2: Will need to try out the crust recipe–I’m new to making my own and this years’ did not turn out well!
#3: I love the little leaves on your pie–very festive!
Hope your Thanksgiving was great!

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10 Sorina November 28, 2008 at 1:40 pm

Very Very visually appealing…great presentation

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11 Andrea November 29, 2008 at 7:28 am

Wow, that is an incredible selection! I’m with your sister, I love pumpkin pie. And since I really only get it once or twice a year, that would be my choice as well. Your pumpkin tart looks absolutely amazing. I’m bookmarking it for Christmas (which always seems like round two, to me).

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12 ashley November 29, 2008 at 9:45 am

it looks beautiful! i wish we had such great traditions! :-)

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13 Kate November 29, 2008 at 2:52 pm

We’re pie people too. And we also had bourbon whipped cream!

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14 Mandy November 29, 2008 at 7:44 pm

Your pie looks fa-bulous!! I hope you enjoyed your Thanksgiving. :)

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15 peabody November 30, 2008 at 10:23 pm

Look at you take the time to make the imprints in the leaves. Nice touch.

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16 Carrie December 1, 2008 at 3:43 pm

I just got a new tart pan and have been searching for the perfect recipe this might be it!

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17 Katie December 4, 2008 at 2:27 pm

How fun! I love that you have so much tradition in your family!

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18 Angie, the sister December 8, 2008 at 8:03 pm

We have always had wonderful and flavorful holidays!! I loved the pumpkin pie, which by the way, I am extremely hard to please…as just not ANY pumpkin pie will do. (Thank you Libby pumpkin pie) but now Thank you Shawnda!!! Oh and the Bourbon whipped cream, delicious!!!!! See you Dec 27th, make another pumpkin pie, please????
Love ya! (by the way, GO COWBOYS!!)

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19 Kevin Garnett November 4, 2010 at 10:20 pm

Your pie looks fa-bulous!! I hope you enjoyed your Thanksgiving. :)

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20 Deborah D October 1, 2011 at 7:06 pm

I just found your website. Thank you! Our holiday family get together always centered on my grandmothers desserts. I love all things pumpkin and this looks wonderful. :)

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