Best 4 Pumpkin Tart With Anise Seed Crust Recipes

SPICED PUMPKIN PIE

Steps:

• Make the crust: In a large bowl, whisk together the flour and salt. Using your fingers, rub in the butter until it is the size of peas. Drizzle in water until the dough comes together when squeezed.
• Transfer dough to a lightly floured surface. Working a palm-size chunk at a time, use the heel of your hand to smear the dough across the work surface. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.
• On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate; fold the edges over and crimp. Prick crust all over with a fork and chill for at least 30 minutes.
• Heat oven to 425 degrees. Line chilled crust with foil and pie weights, then bake for 15 minutes. Remove foil and bake until pale golden, 5 to 10 minutes longer. Transfer to a rack to cool. Lower oven temperature to 325 degrees.
• Make the filling: In a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.
• Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly jiggly, 50 to 60 minutes. Cool completely before serving.

GINGER PUMPKIN PIE WITH PUMPKIN SEED CRUST

Steps:

• Preheat oven to 450 degrees. Spread the pumpkin seeds on a baking sheet and toast for 5 to 8 minutes, until you hear them start to pop.
• Chop 1/2 cup of the pumpkin seeds by pulsing in a food processor. Mix with the graham cracker crumbs, ground ginger and granulated sugar. Stir in the melted butter. Pat this mixture firmly into the bottom and sides of a 10-inch pie pan and refrigerate for 15 minutes.
• Bake the crust for 15 minutes and remove from oven. Reduce oven heat to 350 degrees.
• Mix the pumpkin puree, eggs, egg yolks, cream, brown sugar, cinnamon, cloves and nutmeg. Stir in the crystallized ginger and mix until smooth. Pour into the baked graham-cracker crust and bake about an hour, until the filling is set.
• Remove pie from oven and scatter remaining pumpkin seeds on top. Cool to room temperature before serving.

PUMPKIN TART WITH PRESS-IN SHORTBREAD TART SHELL

Steps:

• Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.
• Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.

PUMPKIN-SEED PIECRUST

Steps:

• Place pepitas in a food processor; pulse until chopped. Add flour, salt, and sugar; pulse to combine. Add butter and pulse until mixture resembles coarse meal with some blueberrysize clumps. Add ice water and pulse until incorporated, about 10 times more. Squeeze a small amount of dough to make sure it holds together. If dough is too dry, add more ice water, 1 tablespoon at a time. Divide dough in half and wrap each half in plastic wrap, forming each into 1 disk. Refrigerate at least 30 minutes and up to 2 days. Dough can be frozen up to 1 month.
• Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Brush pastry leaves with more egg wash. Line piecrust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned, about 20 minutes. Remove parchment and weights and bake until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.