Pumpkin-Pecan Buttermilk Tart with Cinnamon Whipped Cream

Preparation info
  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is a great showstopper for holiday meals—lighter and more festive than plain pumpkin pie. I like to use canned, prepared pumpkin for this. I find that it’s not much different from making the pumpkin purée yourself. It’s also not always easy to find the right variety of pumpkin for pie filling—meaning the squat, orange-fleshed type, not the pumpkin we use for jack-o’-lanterns.