Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, chilled and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (240ml) heavy cream
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Instructions:

  1. Combine flour and sugar in a mixing bowl.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Stir in egg yolk and ice water, mixing until dough forms.
  4. Shape into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Preheat the oven to 375°F (190°C).
  6. Roll out the chilled dough on a floured surface to fit the tart pan.
  7. Transfer the dough to the tart pan, pressing it into the edges.
  8. Trim excess dough and prick the bottom with a fork.
  9. Line with parchment paper and fill with baking weights.
  10. Bake for 15 minutes, remove weights, and bake for an additional 10 minutes until golden. Cool completely.
  11. In a large bowl, combine pumpkin puree, heavy cream, brown sugar, eggs, spices, and salt.
  12. Whisk until completely smooth and well incorporated.
  13. Pour the filling into the cooled tart shell.
  14. Bake in the preheated oven for 25-30 minutes until filling is set but slightly jiggly in the center.
  15. Remove from oven and cool on wire rack for at least 30 minutes before serving.