Pumpkin Strawberry Tart

Photo: Zomppa

Ingredients

1 pound can of pumpkin puree, about 1

1/4 cup of butter, softened

2 eggs

1/2 cup of half and half

1/2 cup of granulated sugar, add more if your pumpkin is not very sweet

1 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1 prepared piecrust dough

12 small/medium strawberries, halved

Preparation

Pre-heat oven to 350 degrees.

Place your prepared piecrust dough in a 9-inch tart pan. Do not pull on sides, otherwise, when cooked, the crust will shrink! Once in tart shell, place tart shell in the refrigerator until ready for use.

In a large mixing bowl, mix the pumpkin, butter, half and half, sugar, cinnamon, and nutmeg

Put the pureed pumpkin in a large mixing bowl. In a smaller mixing bowl, add the butter, eggs, half and half, and sugar. Mix until well combined. Add the liquid ingredients to the pumpkin puree and mix until very well combined.

Take tart shell out of the refrigerator and place it on a cookie sheet. Decorate the bottom of the shell with the halved strawberries. Pour the pumpkin batter into the tart shell until it is almost to the top of the shell.

Bake in oven for 45 minutes or until a toothpick comes out clean. Let cool and serve warm with ice cream or whipped cream!