ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin-Praline Tart

Yield one 9-inch tart


  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup butter or margarine, melted
  • 1 (16-ounce) can pumpkin
  • 1/2 cup molasses
  • 3 eggs
  • 1 cup evaporated milk
  • 1 (9-inch) unbaked tart shell (2 inches deep)
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons butter or margarine
  • 1/2 cup chopped pecans
  • 1 cup whipping cream, whipped

How to Make It

  1. Combine sugar, flour, salt, and spices in a large mixing bowl; stir well. Add 1/4 cup butter, pumpkin, and molasses, beating well. Add eggs, one at a time, beating well after each addition. Stir in milk. Pour mixture into tart shell.

  2. Bake at 350° for 1 hour and 10 minutes. Cool to room temperature. Chill.

  3. Combine brown sugar and 2 tablespoons butter in a small skillet. Cook over medium heat until bubbly. Add pecans; cook an additional 2 minutes, stirring constantly. Remove from heat, and pour mixture onto a sheet of aluminum foil. Cool. Break into pieces.

  4. Garnish tart with whipped cream; sprinkle with praline mixture before serving. Serve cold.

Oxmoor House Homestyle Recipes