There is nothing prettier than seeing the markets loaded up with squash this time of year. It symbolizes the harvest and all the hard work the farmers have put into growing their crops. There are many different varieties of squash, with them either falling into the summer or winter category. Pumpkin is part of the squash family and with Thanksgiving weekend coming up, it’s a perfect time for a delicious Pumpkin Tart.
Sugar Pie Pumpkins
When making a pumpkin pie or pumpkin tart, you can use a sugar pie pumpkin which will give it a smooth, flavourful texture.
Pumpkin Tart
- Pie crust for a 9-10’pie plate
- Filling
- 2 cups cooked pumpkin (We suggest using sugar pie pumpkins for a smooth flavorful pumpkin or 1-14 oz can pure pumpkin)
- 3 eggs
- ⅓ cup sugar
- ¼ cup brown sugar
- 2 Tbsp all purpose flour
- 1 tsp ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- ¼ cup whiskey
- 2 tbsp molasses
- ½ cup whipping cream
- Streusel Topping
- ¾ cup all purpose flour
- ¼ cup sugar
- ½ cup cold butter in ½” cubes
- ¼ cup brown sugar
- ¾ cup walnuts toasted, chopped
- ½ tsp cinnamon
- ¼ cup crystallized ginger, chopped
- ½ tsp salt
- Spoon pumpkin into a bowl, whisk in the eggs until thoroughly incorporated
- Add sugars, molasses, flour, spices and salt.
- Whisk in cream and whiskey.
- Prepare the topping.
- Mix the flour, sugars and spices in a bowl.
- Using a pastry blender or two knives cut in the butter forming pea sized pieces.
- Add the nuts and ginger.
- Pour the pumpkin filling into the unbaked pie shell
- Sprinkle the streusel on top
- Bake at 350° for 50-60 minutes until set.
- Let sit 2 hours before serving or refrigerate overnight.
- Bring to room temperature before serving.
- Serve with lightly sweetened whipped cream.
Pumpkin Tart makes a nice alternative to pumpkin pie and with its toasted walnuts and ginger, it really is a special treat that everyone will enjoy.
You can watch our Facebook Live video from our Plant to Plate series with Wile’s Lake Farm Market, where we talked all about the different varieties of squash, and how to prepare and cook them.
Plant to Plate- Talking all about squash!Leave a comment naming any kind of squash and be entered in a draw for a free pumpkin and squash prize pack! Contest closes Wendesday night at 7:00pm. #sponsored
Posted by Simple Local Life on Tuesday, September 25, 2018
From butternut and buttercup to Hubbards and spaghetti, there are so many beautiful and delicious options when it comes to selecting a squash. Using them in everything from soups and salads, to appetizers and desserts, squash in all its varieties, is a welcome addition to your weekly meal plan.
What is your favourite kind of squash? Do make ever make pumpkin pies or tarts using sugar pie pumpkins? Leave comment and let us know your favourite way to enjoy squash!
*Plant to Plate is sponsored by Wile’s Lake Farm Market located in Wileville, Nova Scotia. They currently have many different varieties of squash at the market and have just finished their annual Squashtastic celebration. 🙂 Their knowledgeable staff is always available to answer any questions you may have about storing, preparing and cooking squash.
