Hands-on Time
45 Mins
Total Time
13 Hours
Yield
Makes 8 to 10 servings
Photo: Jennifer Davick; Styling: Heather Chadduck Hillegas 

How to Make It

Step 1

Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.

Step 2

Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.

Step 3

Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.

Step 4

Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.

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