Pumpkin-Praline Tart

Recipe from

Oxmoor House


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


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.

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

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.

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

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
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