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1-cup sugar

tsp salt

1 1/2tsp cinnamon

tsp powdered ginger

tsp ground cloves

1 cups mashed or pureed canned pumpkin (unseasoned)

1/ cups evaporated milk

cup milk

2 eggs slightly beaten



Preheat oven to 425 degrees

Line a 9 or 10-inch tart pan with Pastry dough (see recipe below)

Pour into pie pan and bake 10 minutes.  Lower heat to 300 degrees and bake about 45 minutes or until firm.  Place a toothpick or skewer into the tart.  If it comes out dry the tart is done.


tart pastry dough



1 cup flour

tsp salt

2 tbs sugar

6 tbs butter cut into small cubes

1 egg mixed with 2 tbs ice water



In the bowl of a food processor combine the flour, salt, sugar and process to combine.  Add the butter and pulse 5 to 6 times.  The mixture should look like course crumbs.   Add egg mixture and pulse another 3 to 4 times just until the mixture starts to come together into large clumps.

 Place on a floured board and kneed until the dough comes together in a loose ball.  With the palm of your hand spread the ball across the board.  Lightly kneed into disc a refrigerate for at least 30 minutes.


On a lightly floured surface, roll the dough out 1/8-inch thick to fit an 11-inc tart pan with a removable bottom. Butter the back of aluminum foil and set atop dough.  Fill with pie weights or beans, and bake for 4 minutes.  Remove foil; prick dough with a fork and back for another 8 to 10 minutes until lightly brown.


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