This is the Nourish version of a classic pumpkin pie. A Graham cracker crust is an easy option if you don’t feel like making pastry. If you don’t have pumpkin pie spice on hand, use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger. Bake the tart up to 2 days ahead, cool completely, and refrigerate. Toast the walnuts a day or two ahead and store them in an airtight container. You can whip the cream on Thanksgiving morning and pop it in fridge.
1 (15-ounce) can unsweetened pumpkin puree
2 large eggs
3/4 cup sugar
2 tablespoons unbleached all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
3/4 cup half-and-half
1/4 cup whipping cream
1 tablespoon maple syrup
2 tablespoons finely chopped toasted walnuts
Preheat oven to 350 F.
To prepare the crust, place crumbs, 3 tablespoons sugar and butter in a small bowl, tossing with a fork to combine. Use the bottom of a small glass to evenly press mixture into bottom and up sides of a 10-inch tart dish coated with cooking spray. Bake at 350 F for 10 minutes. Cool completely on a wire rack.
Increase oven temperature to 425 F.
To prepare the filling, place pumpkin puree and eggs in a large bowl; beat with a mixer until thoroughly combined. Beat in 3/4 cup sugar, flour, pumpkin pie spice, vanilla and salt. Beat in half-and-half. Pour filling into prepared crust. Bake at 425 F for 10 minutes.
Reduce oven temperature to 350 F (do not remove tart from oven). Bake 45 minutes or until filling is set. (Shield edges of tart with foil, if necessary, if they start to look too brown.) Cool completely on wire rack.
Place cream in a small bowl. Beat with a mixer until stiff peaks form. Beat in maple syrup. Cut tart into 8 wedges. Garnish each serving with 1 tablespoon whipped cream and about 1 teaspoon walnuts.