Wednesday, November 9, 2011

Sour Cream Pumpkin Tart

The past two Thanksgivings my husband and I have shared together have been without family. We split every other Christmas with my parents or his, but Thanksgiving has been spent with a group of military guys that are without family as well. Each Thanksgiving and Christmas dinner I plan includes this Sour Cream Pumpkin Tart. This year, since my husband is in training and I'm with family in Pennsylvania, I am hoping that I can convince my family that they want this on menu!

As you are menu planning for Thanksgiving, consider this Sour Cream Pumpkin Tart (or pie). It is simple but spectacular topped with a dollop of maple whipped cream.

Sour Cream Pumpkin Tart (or Pie)
Source: adapted from Baking: From my Home to Yours by Dorie Greenspan
Prep: 15 minutes   Oven: 400 degrees F then reduce to 300 degrees F

1    9 inch pie shell or 11 inch tart shell, partially baked
2    cups pumpkin puree
3    eggs, room temperature 
1    cup light brown sugar
1    cup heavy cream
1/2 cup sour cream
1    teaspoon cinnamon
1    teaspoon ginger
1    pinch of ground cloves
1    pinch of nutmeg
1    pinch of salt
3    tablespoons dark rum (optional)
2    teaspoons vanilla

Preheat oven to 400 degrees F. Whisk all ingredients for 2 minutes. Pour into crust. Bake at 400 degrees F for 10 minutes, then reduce the temperature to 300 degrees F and continue to bake for 35 to 40 minutes (20 to 25 minutes for a tart) or until set.

Cool to room temperature and serve with whipped cream.

Harmony's Thoughts
To make Maple Whipped Cream, add 3-4 tablespoons pure maple syrup after beating your 1 cup of cream stiff. Sweeten to taste with more maple syrup. Another option is to use maple flavoring instead of vanilla in your whipping cream. Sweeten with powdered sugar in this case.
Although I have scaled this recipe down some, I still end up with a little extra filling. I typically pour the extra filling into greased ramekins and bake with the tart.

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