Pumpkin Lattice Tart
Recipe from The Food Channel

Here's a lovely, tasty alternative to the traditional Thanksgiving pumpkin pie.


Pumpkin Lattice Tart

by 1  person

read comments

add your rating
add a comment
Servings: Serves 6
Prep Time: 20 mins
Related Categories: Pumpkin, Pumpkin Pie, Pumpkin Pie, Pumpkin Pie
 
savings in
change zip
 
Ingredients
  • 2  9-inch
    refrigerated pie dough discs
    see savings
    On Sale
  • 1  cup
    pumpkin puree, canned, unsweetened
    see savings
    On Sale
  • 3/4  cup
    heavy cream
    see savings
    On Sale
  • 1 
    egg, large, lightly beaten
    see savings
    On Sale
  • 1/2  cup
    dark brown sugar
    see savings
    On Sale
  • 1  teaspoon
    ground cinnamon
    see savings
    On Sale
  • 1/4  teaspoon
    ground ginger
    see savings
    On Sale
  • 1/4  teaspoon
    ground nutmeg
    see savings
    On Sale
  • 1/4  teaspoon
    salt
    see savings
    On Sale
  • 2  teaspoons
    sanding sugar
    see savings
    On Sale
  • 1  teaspoon
    cinnamon
    see savings
    On Sale
add ingredients to list

Directions
1.
Preheat oven to 425 degrees F.
2.
Roll out 1 pie dough disc on a lightly floured surface to 1/8-inch thick. Press crust into tart pan and prick bottom several times with a fork.
3.
Bake for 10 to 15 minutes, or until lightly golden. Allow to cool.
4.
Combine pumpkin, cream, egg, brown sugar, cinnamon, ginger, nutmeg and salt until completely blended. Pour into cooled tart shell.
5.
To make lattice -- roll out remaining dough disc 1/8-inch thick. Using a pastry wheel or knife, cut ten 3/4-inch wide strips (the number of strips required will vary depending on your spacing). Weave strips on top of pumpkin filling.
6.
Sprinkle with sanding sugar and cinnamon.
7.
Bake tart for 15 minutes. Reduce oven temperature to 350 degrees F and bake an additional 30 to 35 minutes or until filling is set.
8.
Allow tart to completely cool before serving.
Add Your Review
Related Recipe
Grape Pie
Grape Pie

Serve this fruity dessert with sweetened whipped cream topped with a sprinkling of chopped walnuts.

Food Blogs We Love
Pumpkin, Savory and Sweet
both sides of the pumpkin and then bakedMartha's," Pumpkin Ricotta Crostatamore fancy in a tart pan with pastadough with a pretty lattice pattern on topmade a free form tart and garnished it with pumpkin seeds because I read more...
see more blogs
More Great Recipe Ideas from The Food Channel