I wanted to end my pumpkin week with something a little more traditional, because isn’t that what Thanksgiving is all about? No fancy shmancy gourmet ingredients…when it comes to Thanksgiving, most people just want some good ole turkey, gravy, mashed potatoes and pumpkin pie. Well, Dorie Greenspan’s Pumpkin Sour Cream Tart is just an ever so slight twist on a traditional pumpkin pie, with those same comforts and flavors that we all know and love.
Ingredients 
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 3/4 cup toasted, blanched almonds, finely ground
- 1/2 cup sugar
- 1/2 stick butter, unsalted, melted and cooled
Pumpkin Tart Filling
- 2 cups canned unsweetened pumpkin puree
- 2 large eggs
- 1 ¼ cup sugar
- 1/4 cup vegetable oil
- 1 1/2 cups sour cream
- 1/3 cup heavy cream
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 3 tablespoons dark rum (optional)
- 2 teaspoons pure vanilla extract
Directions
Preheat oven to 375 degrees Fahrenheit. Combine all crust ingredients and pack firmly into the bottom and up the sides of a fluted tart pan. Bake for 8 minutes. Remove from oven and let cool.
Meanwhile, combine all of the filling ingredients together and whisk vigorously in a mixing bowl for 3-4 minutes. Pour the filling into the crust.
Bake for 10 minutes, then reduce the oven temperature to 300 degrees Fahrenheit and continue to bake for 50-55 minutes. To ensure the filling is cooked through and set, slightly shake the tart pan. If the filling does not jiggle, or jiggles only slightly, then you know it is done.
Transfer the tart to a rack and cool to room temperature.
-Lauryn Cohen, a recent first-time mother, is the owner of Bella Baker, a made-to-order dessert business, which specializes in cakes, cupcakes, cake pops, and highly stylized dessert tables. Her blog further demonstrates her passion for all things sweet!
