Pumpkin Creme Brulee Tart in Pecan Crust


Pumpkin Creme Brulee Tart in Pecan Crust


  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 6 Tbsp sugar
  • 1 egg yolk
  • 1 1/4 cup all-purpose flour
  • 1/2 cup plus 3 Tbsp finely ground pecans
  • 1/4 tsp ground nutmeg
  • 8 egg yolks
  • 3/4 cup sugar
  • 2 cups whipping cream
  • 1 cup canned solid pack pumpkin
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 cup light brown sugar, packed
  • sweetened shipped cream (opt)


Using electric mixer, beat butter and sugar in bowl until fluffy. Mix in yolk. Combine flour, pecans and nutmeg; add to butter mixture and mix just until dough forms. Shape dough into ball and flatten to disk. Wrap in plastic wrap and chill at least 3 hours. Can be made 1 day ahead. Soften dough slightly before rolling out. Whisk yolks and 3/4 Cup sugar in bowl. Bring cream to simmer in small salucepan. Slowly whisk cream into egg mixture. Whisk in pumpkin and spices. Cool 1 hour. Position rack in center of oven and preheat to 350 degrees. Roll out dough on lightly floured surface to thickness of 1/2 inch. Tranfer to 9-inch-diameter tart pan with removeable bottom. Press dough evenly until it covers pan in 1/4-inch-thick layer; dough is fragile and may break. Press any broken edges together. Trim edges. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until set, about 25 minutes. Remove beans and foil and bake crust until light golden, about 10 minutes more. Pour filling into crust. Bake until filling is set, about 25 minutes. Tranfer to rack and cool. Chill until cold, at least 2 hours or overnight. Preheat broiler. Sprinkle 1/4 Cup brown sugar evenly over top of tart. Broil tart about 6 inches from heat, until sugar melts and carmelizes, watching closely to avoid burning tart and turning if necessary for even cooking, about 30 seconds. Serve immediately with lightly sweetened whipped cream if desired.

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