Happy (late) Thanksgiving! I know this it comes a day late, but hey, the next Thanksgiving holiday is not far and christmas is just around the corner. And if you like good old Pumpkin Pie you will love this Pumpkin Brulée Tart with Gingerbread Crust! It takes your traditional Thanksgiving dessert to the next level. Promise.
As a firm believer in homemade pie crust I a so excited about this gingerbread crust. Love the gingerbread spice, love the flaky texture, love the buttery flavor. The filling is a simple/very very delicious pumpkin pie filling. There are lots of fillings that taste too much like pumpkin or either too bland or too spicy, but this one is the best I’ve had to far and I’m so glad I found it!
And if you like gingerbread, check out these holiday treats:
- 1 cup all-purpose flour
- 1 stick unsalted butter, room temperature
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- pinch of cloves
- pinch of all spice
- pinch of nutmeg
- pinch of salt
- 1 can pumpkin puree
- 1 large egg
- 2 egg yolks
- ¾ cup half-and-half
- ⅓ cup sugar, plus more for caramelizing top
- ½ teaspoons ground cinnamon
- In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).
- Gently knead in the flour with your hands until just incorporated.
- Roll each out the dough on a lightly floured work surface, then place into a greased 10 inch tart pan.
- Preheat oven to 375°. Bake the crust until dough is starting to brown, 25 to 30 minutes.
- Meanwhile, blend filling ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into pre-baked tart shell.
- Reduce heat to 325°. Bake tart until custard is set and is slightly puffed at edges, about 30 minutes.
- Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.
- Remove tart from pan and set on a serving platter. Sprinkle top generously with sugar. Pass flame of a blowtorch over top until sugar melts and turns golden brown. Let sugar cool until hard, then cut into pieces.