Pumpkin pie is the perfect ending to a Thanksgiving meal, but most of the time after the biscuits, stuffing, turkey and sweet potatoes; you’re too full to enjoy it. This twist on a classic pumpkin pie recipe will help you change all of that. Just show it off when the guests arrive, and they’ll be sure to leave more than enough space.

For another holiday treat your guests will love, try our Smashing Pumpkintini.


Pumpkin Tart with Sugared Pastry Leaves

Yield:  one deep-dish 9-inch tart or pie

Ingredients

  • 2 large eggs
  • 1 15-ounce can pumpkin puree, or 1 3/4 cup fresh pumpkin puree
  • 1 tablespoon molasses
  • 1 teaspoon grated fresh ginger (1-inch piece)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cloves
  • 1 12-ounce can (1 1/2 cups) evaporated milk
  • 1 recipe for Flakey Tart Crust (see below), rolled into a 9 inch deep dish tart pan plus the remaining dough chilled (for the leaves)
  • 1 large egg whisked with 1 tablespoon cream or milk (egg wash)
  • 1/8 cup or more granulated or raw sugar for sprinkling