The pumpkin season in Poland is slowly coming to an end, so I present to you the last recipe this year for the use of this extremely tasty vegetable. Pumpkin tart is a great way to make a sweet and creamy snack with a crunchy cake with a wonderful pumpkin flavor. A great addition to coffee or tea, or as a simple snack 🙂

Ingredients:

Pie Crust:

2 ½ cups flour
1 teaspoon salt
2 tablespoon sugar
12 tablespoons butter, cold and cut into ½ inch cubes
¼ cup cold water

Pumpkin Filling:

1 can or 1 ¾ cup pumpkin puree, i used homemade
½ cup granulated sugar
½ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground black pepper
2 large eggs
1 ¼ cup evaporated milk

Procedure:

Crust:

In a large bowl add flour, salt, and sugar, mix to combine. Add the cold cut pieces of butter to the flour, toss to coat. Use your fingers to cut the butter into pieces to the flour mixture. With a rubber spatula fold to mix, pressing down on dough until slightly tacky and sticks together. If the mixture feels dry, sprinkle in 1 tablespoon of water at a time, and fold until it forms a dough (up to ¼ cup water). Form into a dough ball and place in a plastic and flatten into a disk. Wrap and refrigerate for at least 45 minutes. On a lightly floured work surface, roll out the dough ball to a 12-inch round, or about ¼-inch thick. Ease the dough into a deep 9-inch pie plate. Trim the overhanging dough to 1-inch and fold it under itself. You can use the excess dough to create decorations for the top of the pie. Decorate the edges as desired and chill the crust until firm, about 30 minutes.
Brush those pieces with beaten egg and milk mixture, and bake at 180°C for 10 to 12 minutes, or until golden brown. Remove from the oven and set aside to cool.

Pumpkin Filling:

Mix sugar, flour, cinnamon, salt, ginger, nutmeg, cloves, black pepper in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour the pumpkin mixture into the ready pie crust. Bake in a preheated 200°C oven for 15 minutes. Reduce temperature to 180°C and bake for another 40 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Serve immediately or refrigerate.

Enjoy!