A delightful twist on the classic pumpkin pie, this spiced pumpkin tart offers a rich and creamy filling with a hint of warm spices, all nestled in a buttery crust.
Prepare the pie crust by rolling it out and fitting it into a tart pan.
Chill the crust in the fridge for 15 minutes before baking to prevent shrinking.
In a mixing bowl, combine the pumpkin puree, sugar, cinnamon, ginger, and nutmeg.
Use a whisk to ensure the spices are evenly distributed.
Add the eggs to the mixture and beat lightly until combined.
Crack the eggs into a separate bowl first to avoid shell pieces.
Gradually stir in the evaporated milk and milk, mixing well.
Pour the milk slowly to avoid splashing.
Pour the filling into the prepared crust.
Place the tart pan on a baking sheet for easier handling.
Cover the edges of the crust with foil to prevent overbrowning.
Use pre-cut foil strips for convenience.
Bake in a preheated oven at 375°F for 50 minutes or until the filling is set.
Check the tart halfway through and rotate for even baking.
Let the tart cool before serving.
Serve with whipped cream or a sprinkle of cinnamon for garnish.
