If you guys have been reading this blog for a while, you know that every once in a while, I love to post videos of how to make certain dishes! I thought this Maple Pumpkin Tart was the perfect fit, because it was easy enough to fit into a four-minute video clip, but at the same time, unique and holiday-themed enough that it would be a great recipe for this time of year. Also, at about six different points in this video, my dogs appear and disappear at will — if you’re not impressed by that, I don’t know what’s going to do it for you…
I love traditional holiday dishes, but at the same time, sometimes I feel like you need a new flavor to freshen them up. The maple and rum in this recipe are pretty subtle, but they unmistakeably add some dimension to what would otherwise be a traditional pumpkin pie recipe.
Maple Pumpkin Tart
1/2 of a 15 ounce can of pumpkin puree
1/2 of a 14 ounce can of sweetened condensed milk
1/4 cup Grade A Dark Amber maple syrup
2 tbsp spiced rum
1 tsp cinnamon
1/4 tsp ginger
Pinch of nutmeg
Pinch of cloves
Pinch of sea salt
Store bought or homemade pie crust
Preheat oven to 400 degrees. Press the pie crust into a fluted tart shell with a removable bottom and trim the excess edges.
In a medium bowl, mix the pumpkin, sweetened condensed milk, maple syrup, egg, salt and spices. Mix until blended. Pour the filling into the cooled tart shell and bake 30 minutes, or until the filling is set but still wobbly. Allow to cool, and serve.