Preparation Steps

• Preheat the oven to 325°F. Use shortening or butter to grease a 9-inch tart pan with a removable bottom.
• Unroll the pie crust, and gently press it into the bottom and up the sides of the tart pan. Cut off any over-hanging crust.
• Brush the crust with the beaten egg, and set aside.
• Add the pumpkin puree, brown sugar, and sugar in a large bowl, and whisk until mixed.
• Add the cinnamon, ginger, nutmeg, cloves, and salt, and continue whisking.
• Beat in all three eggs until just combined, then pour in the half & half. Whisk until all of the ingredients are well mixed.
• Pour the pumpkin filling into the pie crust. Bake for 50-55 minutes, or until the filling is a darker brown and the center of the tart is slightly jiggly.
• Allow the tart to cool down to room temperature, then cover and chill in the refrigerator for at least one hour, or until you’re ready to serve.
• Carefully remove the tart pan ring, and place the tart on a platter or large plate. Top with whipped cream or walnuts, if desired.