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As the leaves turn vibrant shades of orange and gold, and the air grows crisp, autumn invites us to indulge in its bountiful harvest. One of the most iconic symbols of this season is the pumpkin, a versatile ingredient that has carved its niche in various culinary traditions. From savory soups to sweet pies, pumpkins embody the essence of fall, offering a rich, earthy flavor that resonates with cozy gatherings and festive celebrations. Among the myriad of pumpkin-inspired dishes, the Harvest Harmony Pumpkin Tart stands out as a warm, inviting dessert that perfectly encapsulates the spirit of the season.

Pumpkin Tart

Fall in love with autumn flavors through the Harvest Harmony Pumpkin Tart! This delightful dessert features a creamy, spiced pumpkin filling encased in a flaky, buttery crust. Perfect for holiday gatherings or cozy family nights, it's sure to impress your guests. Enhance your tart with whipped cream or toasted pumpkin seeds for added flair. Embrace the season's bounty and make this tart a staple in your fall baking lineup! #PumpkinTart #FallBaking #AutumnRecipes #HarvestDelight
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Ingredients
  

1 ½ cups all-purpose flour

½ cup chilled unsalted butter, cubed

¼ cup powdered sugar

1 large egg yolk

3-4 tablespoons cold water

2 cups pumpkin puree (fresh or canned)

1 cup heavy cream

¾ cup brown sugar

¾ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

4 large eggs

Whipped cream and toasted pumpkin seeds for garnish (optional)

Instructions
 

Prepare the crust: In a food processor, combine the flour, cubed butter, and powdered sugar. Pulse until the mixture resembles coarse crumbs.

    Add egg yolk: Add the egg yolk and pulse again. Gradually add cold water, one tablespoon at a time, until the dough forms a ball.

      Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

        Preheat oven: Preheat your oven to 375°F (190°C).

          Roll out the dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

            Blind bake: Place a sheet of parchment paper on the crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment, baking for an additional 5 minutes until lightly golden.

              Prepare the filling: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, spices, and salt until smooth.

                Add eggs: Add the eggs one at a time, mixing until just combined.

                  Fill the crust: Pour the pumpkin filling into the baked crust, smoothing the top.

                    Bake the tart: Place in the oven and bake for 45-50 minutes or until the filling is set and a toothpick inserted in the center comes out clean.

                      Cool: Remove from the oven and let the tart cool to room temperature before refrigerating for at least 2 hours.

                        Serve: Slice and serve garnished with whipped cream and toasted pumpkin seeds if desired.

                          Prep Time: 30 min | Total Time: 2 hrs 30 min | Servings: 8