Preheat oven to 350 degrees F. Roll out the chilled pie pastry on a lightly floured, clean work surface large enough to fit a 9-inch deep dish tart or quiche pan with a removable bottom. (See notes to use a regular pie plate.) Press the pastry into the pan making sure you push the dough into the fluted edges. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese until fluffy. Add the pumpkin and beat until combined. Add the granulated sugar, brown sugar, pumpkin pie spice, and salt and beat just until blended. In a medium mixing bowl, whisk together the egg, egg yolks, melted butter, evaporated milk, and Vanilla Extract. Add the egg mixture to the pumpkin mixture and beat just until combined. Scrape the sides and bottom of the mixing bowl with a rubber spatula and blend one more time, about 30 seconds, to incorporate all ingredients.
Place the prepared tart pan on a foil lined baking sheet. Carefully pour the filling into the crust and bake for 1 hour (the pan will be very full). Depending on the size of the tart pan you use you may have about 1/2 cup of filling leftover. Pour the extra batter into a lightly sprayed, small baking dish and place in the oven with the tart and bake for about 20 minutes.
While the tart is baking, prepare the Pecan Crumble. Place the pecan pieces in a clean/dry non-stick skillet over medium heat. Toast the pecans, stirring frequently, until fragrant and slightly darkened, 3 to 5 minutes. In a small bowl stir the toasted pecan pieces, brown sugar, flour, butter, cinnamon and salt until well combined. Set aside until needed. The coarse sugar will be sprinkled on top of the crumble once added to the tart.
After 60 minutes of baking, carefully remove the tart from the oven and sprinkle with the pecan crumble mixture, then top with the coarse sugar, if using. Return the tart to the oven, reduce the heat to 325 degrees F and bake another 30 minutes or until a small, thin knife inserted in the center comes out clean. Cool completely on a wire rack. Cover and chill for about 8 hours or up to 24 hours before serving.
To serve with whipped cream, combine the whipping cream with the pumpkin pie spice in a medium mixing bowl. Beat on medium-high with an electric mixer until foamy. Add the powdered sugar, 1 tablespoon at a time, beating until soft peaks start to form. Add the Vanilla Extract and beat just until soft peaks form. Serve each piece with a dollop of whipped cream.
For best results, refrigerate leftovers for up to 3 days.
If you don’t have a deep dish, fluted edge quiche pan with a removable bottom, you can make this filling into two small regular pies. If baking as two small pies, you will need to reduce the cooking time to about 50 minutes or until the center is set. You will also need an additional pie crust pastry.
Recipe by Saving Room for Dessert
Preheat oven to 176 degrees C. Roll out the chilled pie pastry on a lightly floured, clean work surface large enough to fit a 23-cm deep dish tart or quiche pan with a removable bottom. (See notes to use a regular pie plate.) Press the pastry into the pan making sure you push the dough into the fluted edges. Refrigerate while preparing the filling.
In a large mixing bowl, beat the cream cheese until fluffy. Add the pumpkin and beat until combined. Add the granulated sugar, brown sugar, pumpkin pie spice, and salt and beat just until blended. In a medium mixing bowl, whisk together the egg, egg yolks, melted butter, evaporated milk, and Vanilla Extract. Add the egg mixture to the pumpkin mixture and beat just until combined. Scrape the sides and bottom of the mixing bowl with a rubber spatula and blend one more time, about 30 seconds, to incorporate all ingredients.
Place the prepared tart pan on a foil lined baking sheet. Carefully pour the filling into the crust and bake for 1 hour (the pan will be very full). Depending on the size of the tart pan you use you may have about 120 ml of filling leftover. Pour the extra batter into a lightly sprayed, small baking dish and place in the oven with the tart and bake for about 20 minutes.
While the tart is baking, prepare the Pecan Crumble. Place the pecan pieces in a clean/dry non-stick skillet over medium heat. Toast the pecans, stirring frequently, until fragrant and slightly darkened, 3 to 5 minutes. In a small bowl stir the toasted pecan pieces, brown sugar, flour, butter, cinnamon and salt until well combined. Set aside until needed. The coarse sugar will be sprinkled on top of the crumble once added to the tart.
After 60 minutes of baking, carefully remove the tart from the oven and sprinkle with the pecan crumble mixture, then top with the coarse sugar, if using. Return the tart to the oven, reduce the heat to 163 degrees C and bake another 30 minutes or until a small, thin knife inserted in the center comes out clean. Cool completely on a wire rack. Cover and chill for about 8 hours or up to 24 hours before serving.
To serve with whipped cream, combine the whipping cream with the pumpkin pie spice in a medium mixing bowl. Beat on medium-high with an electric mixer until foamy. Add the powdered sugar, 1 tablespoon at a time, beating until soft peaks start to form. Add the Vanilla Extract and beat just until soft peaks form. Serve each piece with a dollop of whipped cream.
For best results, refrigerate leftovers for up to 3 days.
If you don’t have a deep dish, fluted edge quiche pan with a removable bottom, you can make this filling into two small regular pies. If baking as two small pies, you will need to reduce the cooking time to about 50 minutes or until the center is set. You will also need an additional pie crust pastry.
Recipe by Saving Room for Dessert
Pure Vanilla Extract
