Sea Salted Pumpkin Praline Tart
With a buttery press-in crust, a classic pumpkin pie filling and a sweet, crunchy pecan topping this Pumpkin Praline Tart is easier and better than pumpkin pie!
Ingredients
For the crust:
- 1 Ridiculously Easy Tart Shell recipe pre-baked as directed
For the filling:
- 15 ounces pumpkin puree 1 15-ounce can
- 14 ounces sweetened condensed milk 1 14-ounce can
- 2 large eggs
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cardamom (optional)
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
For the praline topping:
- 1 tablespoon butter I use salted
- 1 cup pecans finely chopped
- 3 tablespoons brown sugar packed
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon granulated or cane sugar
To finish:
- flaky sea salt optional (I like Maldon Flaky Sea Salt)
Instructions
For the prep:
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Preheat the oven to 350˚F. Line a sheet pan with foil. Set aside.
For the crust.
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Using a 9, 10 or 11-inch tart pan with a removable bottom, prepare this Ridiculously Easy Press-In Tart Crust (using the sweet crust option), following the pre-bake directions.
For the filling:
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While the tart shell is baking, make the pumpkin filling by whisking together all the filling ingredients in a medium-sized bowl until nice and smooth.
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When the tart is finished pre-baking leave it right on the sheet pan and fill it with the pumpkin mixture, almost to the top. Return the sheet pan to the oven and bake for 30 minutes.
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After 30 minutes, remove the tart (of the sheet pan) from the oven and sprinkle the praline topping (see directions below) over the top (I like to use my hand), keeping the crust free of the nuts. Sprinkle with the tablespoon of granulated or cane sugar. Return the tart to the oven and bake for another 10 minutes.
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Sprinkle with flaky sea salt (if desired) and allow the tart to cool for 15 minutes in the pan then remove the outer ring of the tart pan and slide the tart onto a wire rack to finish cooling. An easy way to remove the outer ring of the tart pan is to set the tart on a large can (canned tomatoes, beans, etc.). The outer ring should slide right off. If it doesn’t, use a small thin-bladed knife to loosen any areas that seem to be stuck to the pan then try setting the tart on the can again.
For the praline topping:
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While the tart is baking, make the topping. Melt the butter in a medium-size microwave-safe bowl for 30-40 seconds. Add the pecans, brown sugar, maple syrup, vanilla and ⅛ teaspoon salt to the bowl and stir well to combine.
Recipe Notes
** If you’re using a 9-inch tart pan, you will have a bit of extra filling. You can make a small crustless praline tart in a small ramekin that’s been sprayed with non-stick cooking spray. Bake in right on the sheet pan with the tart for 25-30 minutes or until the internal temperature is 180˚F. when tested with an instant thermometer.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Please note: the nutrition information does not include the tart crust. See that post for its nutritional info.