It’s true, home is where the heart is. My heart is always with my family and this pumpkin tart reminds me of all the yummy Thanksgiving meals my Mom and Grandma made during my childhood. Now that I’m lactose intolerant, I am so excited to have a dairy free version that actually tastes just as delicious! Aren’t the Williams-Sonoma pie crust leaf cutters the cutest? I’m looking forward to creating many more leaf designs, but a heart seemed fitting for Thanksgiving.
1 (15 oz) can Libby’s 100% pure pumpkin
1 (11.25 oz) can Nature’s Charm sweetened condensed coconut milk (I found this at Sprouts in San Diego. It can also be found on Amazon.)
2 eggs, lightly beaten
1 egg beaten + splash of water, for egg wash
1/4 cup turbinado sugar
1 tsp cinnamon
1 1/2 store bought refrigerated pie crust
Pam no stick baking spray
1/2 tsp sea salt
Preheat oven to 350 degrees. Spray 9 1/2 inch tart pan with removable bottom evenly with cooking spray. Place dough over tart pan & press into bottom & sides. Using a knife, cut the excess dough away from the top of the tart pan. Place in freezer 15 minutes. Cut second pie crust in half, place one part onto floured cutting board and refrigerate second half (for other use). Using the leaf pie crust cutter, cut out 10 leafs. Set aside.
In a large bowl, combine sugar, salt and cinnamon. Stir in pumpkin, condensed milk and 2 eggs until combined well. Pour into tart shell. Place dough leafs in heart design on top of pumpkin filling. Paint with egg wash.
Place on a baking sheet. Bake for 45 minutes. Leaf cutouts should be slightly browned. Remove from oven and let cool 20 minutes. Refrigerate entire pan (outer ring and bottom) until ready to serve. When ready to serve, remove pans outer ring and place on serving tray.
Don’t forget to add love, it makes all the difference!