Molasses and pumpkin pie spice give this elegant take on pumpkin pie its deep autumnal flavor. Buy one 29-oz. can of pumpkin for the recipe.
1/2 (14.1-oz.) package refrigerated piecrusts
3/4 cup granulated sugar
1 1/2 tablespoons all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cloves
3 cups canned pumpkin
1/2 cup blackstrap molasses
6 tablespoons butter, melted
4 large eggs
1 (12-oz.) can evaporated milk
1/2 cup firmly packed light brown sugar
4 tablespoons butter
1 cup slivered almonds
Vegetable cooking spray
2 1/2 cups heavy cream
1/4 teaspoon pumpkin pie spice
1/2 cup plus 2 Tbsp. powdered sugar
How to Make It
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.
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.
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.
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.
I made this last year at Thanksgiving and going to be using this from here on ! The pie was delicious. It had such a deep spice flavor, but nothing overpowering, unless you are used to very bland pies. The color was a deep orange and texture was nice and smooth. The whipped topping and candy topping were amazing and showstopping to look at. Try it before you decide to serve it at a fancy feast just to be sure you'll like it.
The whipped cream and the toffee were a great idea. The pie itself I have to say is nothing special. I don't know if the molasses necessarily over powers the pie. It just was not anything that tasted any different than the pie you make off the can of pumpkin. I like the old pumpkin chiffon recipe from Betty Crocker and then do this whipped cream and toffee. Again though this was not worth all that work.
Made this for Thanksgiving and was very disappointed. 1/2 cup of blackstrap molasses was entirely too much, overtook the other flavors to the point you couldn't even taste the pumpkin, not to mention the color was so dark people kept asking if it was chocolate. The toffee was great, but if I make this again, I'm going to either drastically reduce the amount of molasses or leave it out altogether.
Quick & easy to put together. Pumpkin/molasses combo worked well. Didn't have deep dish tart pan used 10 x 1" deep & had enough pastry, filling & topping to make a 2nd smaller(9") tart. Served for Thanksgiving & guests commented on great presentation. Because I was transporting a long distance I elected to whisk the pumpkin pie spice into cool whip. Worked great.
I have this in the oven now. It made enough filling for two tarts, and I used a 9" tart pan. I froze the other half to make a second tart for another time. Easy prep, but if you don't want to make two, half the ingredients. The only way that filling could be made into one tart would be to have a tart pan that's 5-6" deep. Planning to check it after an hour.
Also, I used two 15-oz cans of pumpkin and took out an ounce. I almost added the remainder but decided to measure out 3 cups instead. I had about 1/4 cup left over in the can, even after taking out the extra ounce.
UPDATE: The tart is delicious. Lots of pumpkin flavor but not overly sweet. The toffee added just the right sweetness.
Made this Saturday for dinner on Sunday. It was easy to make and delicious! It called for a 9" tart pan but I only had an 8" and the recipe made a big amount so I used the rest for a smaller pie with the leftover crust.
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