Pumpkin Caramel Tart with Graham Cracker Crust
Pumpkin pie with a new twist: soft and spiced filling in a deliciously crispy crust
Servings: 12 slices
Calories: 370kcal
Cost: $40
Equipment
- 1 standard tart pan 9 inches in diameter
- 1 Food processor
- 1 large mixing bowl
- electric mixer or hand mixer optional, for whipped cream
- 1 saucepan to make the caramel
Ingredients
Graham cracker crust
- 1½ cups crushed graham cracker crumbs about 10 sheets
- ¼ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp unsalted butter melted
- pinch of salt
Caramel Sauce
- ½ cup granulated sugar
- 3 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tsp flaky sea salt
Pumpkin Filling
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 eggs
- ¾ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground clove
- pinch of salt
Bourbon Maple Whipped Cream
- 1 cup heavy cream chilled
- 2 tbsp maple syrup
- 1 tbsp bourbon
- ½ tsp cinnamon
- pinch of salt
Instructions
- Start with the graham cracker crust. Preheat the oven to 350℉. Add the graham crackers to a food processor and pulse until it's a fine crumb.1½ cups crushed graham cracker crumbs
- In a bowl, mix graham crumbs, brown sugar, cinnamon, and salt. Stir in the melted butter until evenly moistened. It should hold together when pressed between your fingers.¼ cup brown sugar, ½ tsp cinnamon, pinch of salt, 6 tbsp unsalted butter
- Press the mixture evenly into a 9-inch tart pan (with removable bottom). Use the bottom of a glass to compact the crust firmly along the bottom and up the sides.
- Place the crust into the oven and bake for 8-10 minutes, until lightly golden. You can place the tart pan on a baking sheet to make it easier to get it in and out of the oven, if preferred.
- Prepare the caramel sauce. In a saucepan, add the sugar and heat over medium-low heat. Wait for the sugar to clump and melt, stirring every 15 seconds or so. Once melted and an amber shade, take the pan off the heat and immediately add the butter. Stir as it bubbles. Then add the cream and the sea salt. Stir until combined. Then set aside to let cool.3 tbsp unsalted butter, ¼ cup heavy cream, ½ tsp flaky sea salt, ½ cup granulated sugar
- Make the pumpkin filling. In a bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla, ground spices, and salt until smooth. Pour the filling into the cooled crust. Drizzle a few spoonfuls of caramel over the surface and swirl with a knife or skewer. The caramel will sink as you bake it. (If the caramel became too solid as it cooled, heat it up slightly until it has loosened enough to drizzle).1 cup pumpkin puree, ½ cup brown sugar, 2 eggs, ¾ cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground clove, pinch of salt
- Bake at 350°F for 35 minutes, or until just set. Cool to room temperature, then chill at least 2 hours or overnight in the fridge.
- Make the whipped cream. In a bowl, whip the heavy cream on high until stiff peaks form. Then add the maple syrup, bourbon, cinnamon and salt and briefly mix until combined.1 cup heavy cream, 2 tbsp maple syrup, 1 tbsp bourbon, ½ tsp cinnamon, pinch of salt
- Slice the tart and serve with whipped cream and an extra drizzle of caramel!