PUMPKIN PECAN TART RECIPES

Steps:

• In a food processor, pulse together the flour and sugar. Add the butter and pulse until the dough can be gathered into a ball. On a lightly floured work surface, roll the dough into a 9-inch log. Divide the log into a 5-inch piece for the sides of the shell and a 4-inch piece for the base. Pat the 4-inch piece into a 6-inch disk and wrap in plastic wrap. Wrap the 5-inch log separately. Refrigerate the dough until chilled, about 1 hour or overnight.
• On a lightly floured surface, roll the disk evenly into a 10-inch round. Press the dough into the base of a 10-inch springform pan. Divide the log of dough in half crosswise and roll each piece into a 13-inch rope. Fit the ropes into the pan around the base and join the ends to make one continuous rope of dough. With your fingers, evenly press the dough 2 inches up the sides of the pan, forming a seamless shell. Refrigerate the shell.
• Preheat the oven to 350°. Set a large heavy baking sheet on the lowest shelf of the oven to preheat.
• In a large bowl, whisk together the eggs, brown sugar, pumpkin puree, cinnamon, salt, nutmeg, cloves and ginger.
• In a large bowl, whisk together the eggs, brown sugar, corn syrup, butter, flour and salt.
• Stir the pumpkin filling and pour it into the pastry shell; arrange the pecans on top. Stir the topping and pour it over the pecans. Bake the tart on the preheated baking sheet for 1 hour and 10 minutes. Cover loosely with foil and bake for about 15 minutes longer, or until the filling in the center looks set when you lift a pecan. Cool on a rack before serving.

Steps:

• Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
• Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
• Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
• Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
• Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.