Pumpkin Crème Brûlee Tart



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 207
Caloriesfromfat 29 %
Fat 6.6 g
Satfat 2.3 g
Monofat 2 g
Polyfat 1.8 g
Protein 5.4 g
Carbohydrate 31.4 g
Fiber 1.7 g
Cholesterol 60 mg
Iron 1.5 mg
Sodium 125 mg
Calcium 61 mg


1 cup all-purpose flour, divided
3 1/2 tablespoons ice water
1 teaspoon sugar
1/4 teaspoon salt
3 tablespoons vegetable shortening
Vegetable cooking spray
1 cup unsweetened canned pumpkin
1 cup whole milk
1/3 cup sugar
3/4 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/4 teaspoon butter-flavored extract
Dash of salt
2 eggs, lightly beaten
2 egg whites, lightly beaten
1/4 cup firmly packed brown sugar


Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 10-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap. Prick the bottom and sides of dough with a fork, and bake at 400° for 15 minutes. Let cool on a wire rack.

Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a bowl; stir well with a wire whisk. Pour into prepared crust; bake at 350° for 40 minutes or until filling is almost set. Let cool 30 minutes on a wire rack; cover loosely, and chill at least 4 hours.

Uncover and press the brown sugar through a small wire sieve onto filling. Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar is bubbly. Serve immediately.

November 1995
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