About this recipe:Traditional pumpkin pie, a Christmas institution in North America, never calls for nuts. This pumpkin tart recipe is a nice twist on that tradition.
1 recipe pastry for a 23cm tart
500g pumpkin, cooked and pureed
1 (397g) tin condensed sweetened milk
1 1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 tablespoons dark brown soft sugar
2 tablespoons plain flour
100g chopped walnuts
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Method Prep:30min › Cook:55min › Extra time:1hr5min › Ready in:2hr30min
Preheat oven to 220 C / Gas mark 4. Roll out pastry and line a 23cm (9 in) pie dish or tart tin.
In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour mixture into the pastry case.
Bake in the preheated oven for 15 minutes and remove tart. Reduce oven temperature to 180 C / Gas mark 4.
In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Rub in the butter until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the prebaked tart. Bake tart for a further 40 minutes or until a knife inserted 2 to 3cm from the edge comes out clean. Cool for at least an hour and garnish as desired with ice cream, whipped cream or custard.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.