One of the best home cooks Faith knows, Linda Giuca of The Hartford Courant, shares her ridiculously easy and fabulous pumpkin tart with a crushed graham cracker and cinnamon crust. This even won over our pumpkin pie skeptics.
Linda Giuca and Chris Prosperi co-author the Hartford Courant column The Basics appearing on Thursdays.
Ingredients
Crust
- 1¼ cups graham crumbs
- 2 tablespoons sugar
- 5 tablespoons butter melted
Filling
- 15 ounces pumpkin
- 1 can sweetened condensed milk
- 2 egg yolks
- 1/2 cup sour cream
- 1¼ teaspoons cinnamon
- 1/2 teaspoon ginger ground
- 1/2 teaspoon nutmeg grated
- 1/8 teaspoon salt
Servings:
Instructions
To make crust:
- Combine graham cracker crumbs and sugar in a mixing bowl. Add melted butter and mix well. Pat into the sides and bottom of a 9-inch tart pan. Bake in a preheated 350-degree oven for 10 minutes.
Filling
- While crust is baking, combine filling ingredients in a mixing bowl. Beat with an electric mixer on medium speed until filling mixture is well blended. Pour filling into baked crust. Return to the 350-degree oven and bake for 40 to 45 minutes, or until the filling has set. Cool and refrigerate before slicing. Serve with whipped cream.
My mother lives in Berlin, Ct and wanted me to find the recipe for the key lime squares. I am having no luck. I am going to see her next week, I live in Barre, VT and would love to be able to take it to her. thanks, Judy cookson
Judy, they’re here at our site if you type them in the search box. If you have any difficulty they’re on our Facebook page at Faith Middleton Food Schmooze. If you “like” us when you’re there, we’ll send you our Hot Tip Feed! Cheers, Faith
So I cheated and bought a gluten-free graham cracker crust… and filled it with this filling. Delish!
I adore that, Diane…you know our philosophy…make it your own! (Though in baking I’m sometimes afraid to experiment, so you’ve taught me something!)
— Faith