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Spiced Pumpkin Tart

It’s Thanksgiving weekend in Canada, which means many turkeys and pumpkin pies will be baked over the next few days. If pumpkin pie is a must-have on your holiday table, try this elegant version, made by pressing pastry dough into a fluted tart pan with a removable bottom and filling it with a mildly spiced filling. Serve with whipped cream, of course, sweetened with a drizzle of maple syrup. Happy Thanksgiving!

Spiced Pumpkin Tart

Pastry for a single crust pie

1 14 oz (398 mL) can pumpkin puree
1 can sweetened condensed milk
2 large eggs
1 tsp. cinnamon
1/2 tsp. grated nutmeg
pinch of allspice
pinch of salt

Preheat the oven to 350°F. Press the dough into the bottom and up the sides of a 10 or 11-inch-round tart pan with a removable bottom. Prick bottom all over with the tines of a fork.

In a large bowl, whisk together the filling ingredients until well blended and smooth. Pour into the crust. Smooth the top and bake for 45-50 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack. Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup. Serves 8-10.

Photo: StockXchng

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