The only thing I recommend you using is a removable bottom tart pan, this makes it easy to serve!
The removable ring on this tart pan makes it so much easier to bake and serve all in one perfect tart!
Preheat oven to 350 degrees. Make crust below using a removable bottom tart pan that has been oil sprayed or greased.
2 1/2 cups crushed cinnamon flavored graham cracker (two packages of crackers) you can also use vanilla wafers or ginger snaps instead
1/4 teaspoon cinnamon or pumpkin pie spice or more to your taste
1/2 cup pecans
6 tablespoons butter melted
Place everything except butter, in a food processor and blend together.
Mix the butter with the pecan crumb mixture.
Line the greased removable bottom tart pan with this pecan mixture into the pan. Bake for 10 minutes and cool. In the meantime make the filling.
1- 15 ounce can pumpkin
1 can sweetened condensed milk (not evaporated)
2 eggs yolks
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of salt
Mix everything in a bowl and set aside while crust is baking. Pour into cooled crust and bake for 30 minutes or until set in the middle.
Refrigerate at least 1 hour in tart pan. Remove the outer ring before serving.
For more pumpkin recipes visit some of the links below:
Pumpkin Pistachio Biscotti
Pumpkin Whip Dip Recipe
Glazed Pumpkin Spiced Breakfast Scones
Pumpkin Spice Rum Cookies
Pumpkin Mini Turnovers
Baked Mini Pumpkin Donuts
French Pumpkin Mini Muffin Puffs
Italian Roasted Pumpkin Seeds
Pumpkin Cake Mix Cookies
Tex Mex Pumpkin Corn Muffins
Pumpkin and Sausage Bow Tie Pasta
Pumpkin Rum Shortcake with Caramel
Pumpkin Drop Cookies
Pumpkin Bread Pudding
Crockpot Pumpkin Spiced Latte
Pumpkin Whoopie Pies
Amaretto Pumpkin Cheesecake
Pumpkin Cheesecake Bars
Roasted Pumpkin Puree
Savory Pumpkin Cheddar Scones
Easy Pumpkin Cheese Pie
Best Ever Pumpkin Spice Ice Cream
Baked Pumpkin Pecan Donuts