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Recipe Detail Page
Five-Spice Pumpkin Tart with Candied Pepitas
Autumn 2020
Rolling two store-bought pie shells together creates the base for this silky-smooth pumpkin pie. Five-spice powder gives a unique flavour and candied pepitas add the flourish that makes it extra special.
Serves 8 to 10
1 box (350 g) 9-inch (23-cm) frozen pie shells, thawed
Flour for surface
2 cups (500 mL) unsweetened pumpkin purée
2/3 cup (150 mL) brown sugar
2 tsp (10 mL) Chinese five-spice powder
¼ tsp (1 mL) salt
1 cup (250 mL) whipping cream
3 eggs
2 tsp (10 mL) vanilla
CANDIED PEPITAS
Oil for greasing
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) water
2 tbsp (30 mL) pepitas (green pumpkin seeds)
1. Remove 2 thawed pastry shells from tins. On a lightly floured surface, stack and press together. Roll into a circle measuring about 12 inches (30 cm). Ease into a 10-inch (25-cm) tart pan with 1-inch (2.5-cm) sides and removable bottom. Press pastry into base and sides of pan. Trim, allowing it to rise about ¼ inch (5 mm) above rim of pan. Place in freezer until ready to bake. Save a small piece of excess dough.
2. Preheat oven to 375°F (190°C).
3. Remove tart pan from freezer. To partially cook pastry, line with a piece of parchment paper. Fill halfway up the sides with uncooked rice or dried beans. Set on baking sheet. Bake 15 minutes, remove paper and rice or beans. If needed, patch with reserved raw dough. Continue to bake 7 to 10 more minutes or until base appears dry.
4. In a large bowl, whisk pumpkin purée with brown sugar, five-spice powder and salt until blended. Whisk in whipping cream, eggs and vanilla until blended. Pour filling into shell. Bake on bottom rack, 35 to 40 minutes, just until filling is set. Cool tart completely on a rack.
5. Place a piece of parchment paper on a plate. Grease a wooden spoon with oil. In a small pan, stir sugar with water. Set over medium-high, watch very carefully, without stirring, until sugar dissolves and liquid turns golden, 2 to 3 minutes. Remove from heat. Using the wooden spoon, stir in pepitas. Immediately turn onto parchment paper. Cool completely. Break into clumps and garnish tart just before serving.
TIP
Cut out and bake extra pastry using mini cutters or create your own paper stencil.
Serves 8 to 10
