Spiced Eggless Pumpkin Tart, from scratch

BM#12: Day7: The same way I had frozen the Apple sauce, I had frozen the pumpkin puree too. You never know when the urge will strike for making Pumpkin Pancakes or Pumpkin Muffins...A couple of weeks ago, I was craving for Pumpkin Tart..I was googling and came up with an egg-less pumpkin pie recipe from this site that I adapted for making this Pumpkin Tart.

Round-up of what I posted for Run1 of BM#12:

• Day1: Gingerbread Man Cookies With Fresh Ginger
• Day2: Almond Cake "Almond Halwa/Badam Halwa"
• Day3: Avocado Pound Cake
• Day4: Sweet Pongal "Chakkara Pongal" with Raisins and Cashews
• Day5: Italian Plum Cake 
• Day6: Apple Sauce Halwa 
• Day7: Spiced Egg-less Pumpkin Tart, from scratch

Now, on to the recipe-
Ingredients:
For the Crust:

• 1 Cup Unbleached All-Purpose Flour
• 1/3 Cup Cold Butter, Cut into cubes
• 1/2 Tsp Salt
• 8 Tbsp Cold Water

For the Filling:

• 2 Cups Thick Homemade Pumpkin Puree
• 2 Mini Cans(3.5oz/100g each) Low-fat Sweetened Condensed Milk or 2/3rd of a Big Can(12 oz)
• 2-1/2 Tbsp Cornstarch
• 1 Tbsp Pumpkin Spice
• 1 Tsp All Spice
• 4 Tbsp Granulated Sugar
• 2 Tbsp Dark Brown Sugar, packed
• 1/2 Tsp Salt

Procedure:

• Make the crust: Chill the cubed butter.

• Add the flour, salt, cubed butter into the food processor. Pulse with 12-15 short bursts with addition of cold water until the mixture resembles a coarse meal.

• Gather the mixture and knead it "just until" it comes together. Don't over work the dough. This will make the crust hard. Flatten the dough to a disc and cling wrap it. Chill the dough for an hour or so.

• Make the Filling: While the dough is resting, gather all the ingredients for the filling.

• In a sauce pan, add the pumpkin puree, condensed milk(I used only 2 because the filling was very sweet), spices, sugar and salt. Whisk it until it is free of lumps and warm the mixture for 4-5 minutes. Don't let it bubble and boil.

• On a cold surface, dust with flour and roll the dough until it is approximately 12" in diameter. To move the crust, just wrap it around the rolling pin.

• Lay the dough over the part pan and line the bottom of the tart pan. Now run the rolling pin over the top.It will cut off the excess. You may use any cookie cutters,cut out shapes with the extra dough and make your tart much more fancy, if you wish!

• Using a fork, prick the bottom of the tart and let it chill in the refrigerator for 15 minutes. I just stick it in the freezer and let it sit there for a couple of minutes. 

• Preheat the oven to 375 degrees F. Pour the filling into the chilled crust and level it with an angled/palette knife.

• Bake for 40-42 minutes or until the filling is almost set. 

• Fresh from the oven, it should look completely set. And completely cool before cut into wedges and serve with butter pecan ice-cream.After 30 minutes of cooling, I put it in the refrigerator for 15 minutes and then cut it into wedges.

Enjoy!
A few other recipes you can try with Pumpkin Puree:

• Downeast Maine Pumpkin bread

• Vegan Chocolate Muffins

Note:

• It is a good idea to "Blind bake" the crust prior to baking it with the filling. What is "Blind baking"? Baking the empty crust for a few minutes in the oven prior to baking it with filling.

Enjoy!
Linking to
-  Kid's Delight hosted by Edible Entertainment
- Suma's CEDD  hosted for Raven