Pumpkin Tart

Graham Cracker Crust

Put the graham crackers in a zip lock bag. Using a rolling pin, pound or roll the cookies until they are broken into fine crumbs. Alternatively, you can use a food processor to make graham cracker crumbs.

Pour the graham cracker crumbs, butter, ground cinnamon and sugar into a large mixing bowl. Mix until fully combined and all the crumbs are coated in melted butter.

Pour the graham cracker crumbs into a lightly oiled 9" tart pan. Using a cup with a flat bottom (or your hand), press the crumbs into the pan to form a tart shape. The crust should be very compact. Place the tart crust into the freezer to chill until firm, about 20 minutes.

While the crust is chilling, preheat the oven to 350°F . Before putting the tart into the oven, brush the crust with egg wash. Bake the crust for about 5-7 minutes.

Pumpkin filling

Preheat the oven to 425°F.

In a saucepan, add the pumpkin puree, brown sugar, spices and salt and cook over medium-low heat. Stir frequently and cook the mixture until it is hot. When bubbles start to form, remove from heat.

Pour the milk and cream in a microwave safe bowl and heat it for about 90 seconds.

In a large mixing bowl, whisk together the 3 eggs. Using a whisk, slowly stream the warm milk-cream mixture into the eggs while whisking continuously. This is to ensure that the eggs are well tempered and will not be cooked once it hits the hot pumpkin puree.

Add the egg-cream mixture into the pumpkin puree and whisk until smooth and fully incorporated.

Pour the pumpkin filling into the tart crust. Bake the pumpkin tart for 30-35 minutes, or until the middle of the filling is just set.

Set aside to cool completely.