Truth be told, its hard to reinvent the Thanksgiving wheel year after year. But this crust—anise seeds baked into sweet pastry dough—is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.
Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.
Recipe information
Total Time
3 hr (includes making pastry)
Yield
Makes 8 servings
Ingredients
For pastry:
Pumpkin filling:
Preparation
Make tart shell:
Step 1
Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.
Step 2
Preheat oven to 375°F with rack in middle.
Step 3
Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.
Step 4
Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.
Fill and bake tart:
Step 5
Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.
Step 6
Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Our 31 Best Pumpkin Pie Recipes
From old-school to new-fangled, our favorite recipes for this autumn icon include tarts, pumpkin-swirled cheesecakes, and more.
