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Pumpkin Tart With Whipped Cream And Almond Toffee

A tart with whipped cream and almond toffee.

Prep
Cook
Serves 8people
Ingredients
tart
3/4
cup granulated sugar
1 1/2
tbsp all-purpose flour
2
tsp pumpkin pie spice
1/4
tsp ground cloves
3
cups canned pumpkin
1/2
cup blackstrap molasses
6
tbsp butter, melted
4
large eggs
1
can (12 oz) evaporated milk
almond toffee
1/2
cup firmly packed light brown sugar
4
tbsp butter
1
cup slivered almonds
vegetable cooking spray
parchment paper
whipped cream
2 1/2
cups heavy cream
1/4
tsp pumpkin pie spice
1/2
cup plus 2 Tbsp. powdered sugar
Directions
1.
Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
2.
Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
3.
Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
4.
Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.

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