Imagine this: You just finished Thanksgiving dinner and it’s pie time. You are one of those people who has to try a little bit of everything (I know this, because we are friends, and we wouldn’t be friends if you passed on the potato rolls…or casserole…or stuffing).
The hosts asks you which type of pie you’d like and, you sigh, and say “well, how about a small sliver of each”. I’m with you. I got you. I am you. But this year we don’t have to decide, we’re making a Pecan Pumpkin Pie Tart and we’re going to put Thanksgiving’s two favorite pies together into a single masterpiece.
My favorite Thanksgiving pies have never been pecan or pumpkin (kinda an apple, pear or something with chocolate sorta girl) but combined I love them! The sticky caramel pecan layer add texture and sweetness to a pumpkin layer, that shockingly tastes like pumpkin and spice and not just sugar. I opted for a tart bottom because we get all the best parts of pie, including that flaky buttery goodness, without all the work.
The list of ingredients can look long for this recipe but don’t be intimidated – the technique is basic and many of the ingredients are repeated in different layers. Plus you get two desserts in one!
- 1½ sticks (3/4 cup) unsalted butter, cubed
- 1½ cups flour
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- pinch of salt
- 1 (15-ounce) can pureed pumpkin
- 2 tablespoons dark brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (best grated fresh if you have it)
- ¼ teaspoon ground cloves
- 1 egg
- ¼ cup milk
- ⅓ cup golden syrup (corn syrup or light agave syrup can be substituted)
- ½ cup dark brown sugar
- 2 eggs
- 4 tablespoons melted butter
- ½ teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1¼ cup halved pecans, toasted
- Preheat oven to 350 degrees F. Butter and line a 9" springform pan with parchment paper.
- Combine flour, vinegar, sugar and salt and then cut in butter with a pastry blender or fork. Work until butter pieces are approximately the size of a pea (some will be flakes, some larger). Press into an even layer in the bottom of the springform pan.
- Bake crust for 12-15 minutes until lightly browning on edges and slightly puffed. Meanwhile whisk together all the ingredients for pumpkin layer. Remove crust from oven when done, carefully spread pumpkin layer into springform pan and return to oven. Bake for 20 minutes until the pumpkin layer starts to firm up, especially around edges. You can also toast the pecan at the same time (they take about 12-14 minutes at 350 degrees).
- Prepare the final pecan layer. Whisk together all ingredients and set aside. When pumpkin layer is finished, spoon pecan layer over as carefully as you can. Return to oven and bake for 30-35 minutes until topping is a dark caramelized brown color.
- Let cool completely, remove springform edge, and cut into wedges to serve.