Pumpkin Crème Brûlee Tart

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 29%
  • Fat: 6.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.8g
  • Protein: 5.4g
  • Carbohydrate: 31.4g
  • Fiber: 1.7g
  • Cholesterol: 60mg
  • Iron: 1.5mg
  • Sodium: 125mg
  • Calcium: 61mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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