Spicy Pumpkin Tart

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Spicy Pumpkin Tart



  • 1 1/4 cups all-purpose flour
  • 1/2 cup ground pecans
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter or margarine, softened


  • 1 (16-ounce) can cooked pumpkin
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 3/4 cup half-and-half
  • 1 teaspoon ground cinnamon
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • Whole pecans for garnish, optional
  • Whipped cream for garnish, optional


Prepare crust: Preheat oven to 400° F.

Combine flour, ground pecans, sugar and cinnamon in large bowl; add butter until well blended. Press mixture into bottom and up sides of 9” fluted tart pan with removable bottom. Prick crust with fork in a few places. Bake 10 minutes or until crust is slightly set.

Meanwhile, prepare filling: Combine pumpkin, eggs, brown sugar, half-and-half, cinnamon, TABASCO® Original Red Sauce, ginger and nutmeg in large bowl; mix well. Spoon into prepared crust.

Reduce oven temperature to 350° F. Bake 30 minutes longer or until mixture is set. Remove to wire rack to cool.

To serve, garnish tart with pecans and whipped cream, if desired.

Makes 8 servings.

Nutritional information per serving: 410 Calories, 6 g protein, 51 g carbohydrate, 22 g fat, 85 mg cholesterol, 45 mg sodium

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  • Name: Sndybech
    Date: November 18th, 2012
    Gotta try this...You are MY secret ingredient in fruit cakes!