Ingredients:

		Pastry Dough
Pumpkin Cheese Filling
1	8 oz	Package cream cheese, softened
¼	Cup	Light brown sugar, packed
1	Tsp	Ground cinnamon
½	Tsp	Ground ginger
½	Tsp	Ground nutmeg
¼	Tsp	Salt
2		Large eggs
1	Cup	Canned pumpkin
1	Cup	Sour cream (1/2 pint)
1	Tsp	Vanilla
Praline Topping
1-1/2	Cup	Pecans, chopped
¾	Cup	Light brown sugar, packed
4	Tbl	Butter, melted

Directions:

Preheat oven to 475º. Place oven rack on lower third of oven.

Roll out pastry on a lightly floured board to a 12” circle approx 1/3” thick. Drape the pastry over an 11” tart pan with a removable bottom, pressing it into bottom and sides. Cover the pastry with aluminum foil and fill with dried beans even with rim of the pan. Bake for 15 min. Carefully remove the foil and weights and continue to bake for 6-8 min or until pastry is golden.

Reduce the oven to 375º,

In a large bowl, place cream cheese, brown sugar, cinnamon, ginger, nutmeg, and salt, beat with a mixer at medium speed until creamy. Add the eggs one at a time, beating well after each. Add the pumpkin, sour cream and vanilla. Pour the filling into the baked crust and bake for 45-50 min or until a knife inserted neat the center comes out celan. Cool to room temperature.

Before serving, or up to 4 hours ahead, make the praline topping by mixing nuts, sugar and butter together with a fork in a small bowl. Sprinkle evenly over top of tart. Broil under high heat until the sugar is melted and bubbling, 2-4 min. Watch carefully, as it burns easily. Leave at room temperature until ready to serve

**Note the tart may be covered with foil and refrigerated overnight before adding praline topping for serving

 

Yields

8 servings