Pumpkin Tart with Puff Pastry

Instructions:

1. Roll out the thawed puff pastry and gently press it into the bottom and up the sides of a 9-inch tart pan, trimming any excess dough from the edges.
2. Prick the bottom of the pastry several times with a fork to prevent air bubbles.
3. Brush the bottom of the pastry with melted butter and sprinkle with granulated sugar.
4. Par-bake the crust at 375°F (190°C) for 10 minutes until the edges just begin to turn golden.
5. In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, salt, and black pepper until smooth.
6. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
7. Stir in the heavy cream and vanilla extract, whisking until the mixture is glossy and no lumps remain.
8. Pour the filling into the par-baked shell and bake for approximately 35 minutes, or until the center still has a slight jiggle.
9. Whip chilled heavy cream with powdered sugar until stiff peaks form, then pipe onto the cooled tart and dust with a pinch of cinnamon.