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Once you have baked your pecan crust to golden perfection, it's crucial to let it cool completely before adding the pumpkin filling. This resting period prevents the filling from becoming too runny and ensures a clean separation between the crust and the filling, providing a delightful texture contrast.

Pumpkin Spice Cream Tart with Pecan Crust

Celebrate autumn with a delicious Pumpkin Spice Dream Tart! This delightful dessert features a crunchy pecan crust and a creamy filling made from pure pumpkin puree, cream cheese, and warm spices like cinnamon and nutmeg. Perfect for fall gatherings or a cozy afternoon treat, our step-by-step guide will help you create this seasonal favorite with ease. Impress your friends and family with every slice of this stunning tart, and savor the essence of the season!
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Ingredients
  

For the Pecan Crust:

1 and ½ cups pecans, finely chopped

½ cup all-purpose flour

3 tablespoons brown sugar

½ teaspoon salt

6 tablespoons unsalted butter, melted

For the Pumpkin Spice Cream Filling:

1 cup pumpkin puree (canned or fresh)

1 cup cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon ground cloves

1 cup heavy cream

For Garnish:

Whipped cream

Chopped pecans

Ground cinnamon

Instructions
 

Prepare the Pecan Crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine finely chopped pecans, all-purpose flour, brown sugar, and salt.

        - Pour the melted butter into the dry mixture and stir until crumbly and well combined.

          - Press the mixture firmly into the bottom and up the sides of a tart pan (9-inch).

            - Bake for 10-12 minutes, or until lightly golden. Let it cool completely.

              Make the Pumpkin Spice Cream Filling:

                - In a large mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, cinnamon, nutmeg, ginger, and cloves.

                  - Using an electric mixer, beat the mixture until it is smooth and creamy, ensuring there are no lumps.

                    - In a separate bowl, whip the heavy cream until stiff peaks form.

                      - Gently fold the whipped cream into the pumpkin mixture until fully incorporated, creating a light and airy filling.

                        Assemble the Tart:

                          - Once the pecan crust is completely cool, pour the pumpkin spice cream filling into the crust, using a spatula to smooth the top.

                            - Refrigerate for at least 2 hours to let the filling set.

                              Serve:

                                - Before serving, top with dollops of whipped cream, a sprinkle of chopped pecans, and a dusting of ground cinnamon.

                                  - Slice into wedges and enjoy the deliciousness of fall in every bite!

                                    Prep Time, Total Time, Servings: 30 mins | 2.5 hours | 8 servings