A delightful twist on the classic pumpkin pie, this tart combines rich spices and a hint of orange zest for a vibrant flavor.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold butter and mix until crumbly.
Use a pastry cutter or your fingers to incorporate the butter evenly.
Add the egg yolk and cold water to the crust mixture and mix until it forms a dough.
Do not overmix to keep the crust tender.
Roll out the dough on a floured surface and place it into a tart pan. Trim the edges.
Chill the crust in the refrigerator for 15 minutes before baking.
In another bowl, mix the pumpkin puree, sugars, spices, salt, orange zest, evaporated milk, and eggs until smooth.
Ensure the mixture is well combined for a consistent filling.
Pour the filling into the prepared crust and smooth the top.
Tap the tart pan gently to remove air bubbles.
Bake the tart in the preheated oven for 45-50 minutes or until the filling is set.
Check the tart halfway through and rotate it for even baking.
Let the tart cool completely before serving.
Serve with whipped cream or a sprinkle of powdered sugar for added flair.
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