Photo: Sorin Gheorghita
Creamy Pumpkin Tart
10 ingredients
Serves 8.
openrecipes
To make whipped cream, in a large metal bowl, combine 1 cup well-chilled heavy cream, 1 tsp. vanilla extract and 2 Tbs. confectioners’ sugar. Using an electric mixer, beat on medium-high speed until soft peaks form.
Estimated Nutrition (whole recipe, rough)
300
Calories
7g
Protein
22g
Fat
17g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butter cookie dough disk (see related recipe at left), at cool room temperature
- 2 eggs
- 3/4 cup firmly packed dark brown sugar
- 2/3 cup heavy cream
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/4 tsp. salt
- 1 can (15 oz.) pumpkin puree
- Whipped cream for serving (optional; see note above)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes