Spiced Pumpkin Tart (No Whipped Cream)

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subheading: Crust:

⅔ cup ( 85g) chopped or halved pecans

1 and ¼ cups ( 160g) all-purpose flour ( spoon & leveled)

¼ teaspoon salt

2 Tablespoons ( 25g) granulated sugar

½ cup (1 stick; 115g) unsalted butter, cold and cubed

¼ cup (60ml) ice cold water

subheading: Filling:

1 and ⅓ cups ( 300g) pumpkin puree*

¾ cup (150g) packed light or dark brown sugar

¾ cup (180ml) heavy cream

1 large egg

¼ teaspoon salt

1 and ¼ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

pinch black pepper (see note)

subheading: Optional Toppings:

whipped cream, salted caramel, pepitas, pecans

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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