Pumpkin-Pecan Buttermilk Tart with Cinnamon Whipped Cream

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.