A delightful twist on the classic pumpkin pie, this tart features a creamy filling with a perfectly spiced balance, all nestled in a buttery crust.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking from the start.
In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
Whisking thoroughly ensures a uniform filling.
Pour the mixture into the prepared pie crust.
Use a spatula to spread the filling evenly.
Bake in the preheated oven for 15 minutes.
This initial high temperature helps set the crust.
Reduce the oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
Check the tart a few minutes early to avoid overbaking.
Allow the tart to cool completely before serving.
Cooling helps the filling set properly.
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