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As the leaves begin to change and the air turns crisp, the allure of fall flavors becomes irresistible. The season brings with it a comforting array of tastes, scents, and textures that evoke warmth and nostalgia. Among these autumnal delights, the Pumpkin Spice Dream Tart stands out as a seasonal favorite. This dessert combines the rich, nutty flavor of a pecan crust with a creamy, spiced pumpkin filling, making it a perfect centerpiece for any fall gathering, from Thanksgiving feasts to cozy family dinners.

Pumpkin Spice Cream Tart with Pecan Crust

Embrace the flavors of fall with this Pumpkin Spice Dream Tart recipe. Featuring a rich pecan crust and a creamy, spiced pumpkin filling, this dessert is perfect for any autumn gathering. Each bite is a delightful mix of nutty crunch and velvety smoothness, enhanced by warm spices like cinnamon and nutmeg. Ideal for Thanksgiving or cozy family dinners, this tart captures the essence of the season. Get ready to enjoy a heavenly fall treat that’s sure to impress!
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Ingredients
  

For the Pecan Crust:

1 and ½ cups pecans, finely chopped

½ cup all-purpose flour

3 tablespoons brown sugar

½ teaspoon salt

6 tablespoons unsalted butter, melted

For the Pumpkin Spice Cream Filling:

1 cup pumpkin puree (canned or fresh)

1 cup cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

1 cup heavy cream

For Garnish:

Whipped cream

Chopped pecans

Ground cinnamon

Instructions
 

Prepare the Pecan Crust:

    - Begin by preheating your oven to 350°F (175°C).

      - In a medium mixing bowl, combine the finely chopped pecans, all-purpose flour, brown sugar, and salt. Mix well.

        - Gradually pour the melted butter into the dry mixture, stirring until you achieve a crumbly texture that holds together slightly when pressed.

          - Firmly press this mixture into the bottom and up the sides of a 9-inch tart pan to create an even crust.

            - Place the pan in the preheated oven and bake for 10-12 minutes, or until the crust is lightly golden. Once baked, remove it from the oven and allow it to cool completely on a wire rack.

              Make the Pumpkin Spice Cream Filling:

                - In a large mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, ground cinnamon, nutmeg, ginger, and cloves.

                  - Using an electric mixer, beat the mixture on medium speed until it becomes smooth and creamy, ensuring there are no lumps remaining.

                    - In a separate bowl, whip the heavy cream using an electric mixer. Whip until stiff peaks form—this may take a few minutes.

                      - Carefully fold the whipped cream into the pumpkin mixture using a spatula, mixing until just combined. This will create a light and airy filling.

                        Assemble the Tart:

                          - Once the pecan crust has cooled completely, pour the pumpkin spice cream filling into the crust. Use a spatula to smooth the top, ensuring an even layer.

                            - Cover the tart with plastic wrap and refrigerate it for at least 2 hours to allow the filling to set properly.

                              Serve:

                                - When ready to serve, remove the tart from the refrigerator. Top each slice generously with dollops of whipped cream, a sprinkle of finely chopped pecans, and a light dusting of ground cinnamon for an added touch.

                                  - Slice the tart into wedges and savor the delightful flavors of fall captured in every bite!

                                    Prep Time, Total Time, Servings: 30 mins | 2.5 hours | 8 servings