Pumpkin filling and assembly

Pumpkin filling and assembly

2 eggs, divided

1 (15-ounce) can pumpkin purée

A generous 1/2 cup sugar

1/4 cup dark brown sugar

3/4 teaspoon salt

1 1/4 teaspoon cinnamon

7/8 teaspoon ginger powder

1/4 teaspoon ground nutmeg

1/2 cup plus 2 tablespoons (5 ounces) milk

1/2 of an 8-ounce can of condensed milk

1 baked tart shell

1. Heat the oven to 350 degrees. Whisk one of the eggs into the pumpkin purée (by hand or in a stand mixer). Crack the other egg into a small bowl and whisk to combine the yolk and white; add half of the combined egg to the pumpkin mixture. Discard the other half or reserve it for another use. Add the sugar, brown sugar, salt, cinnamon, ginger and nutmeg to the purée and mix until incorporated.

2. Slowly add the milk and condensed milk. Pour the filling into the baked tart shell. Bake on the center rack for 30 to 45 minutes (turning once during baking), until the filling is set and a toothpick inserted in the center comes out clean. Allow the tart to cool.

3. When cooled, place the tart in the refrigerator. To serve, slice the tart lengthwise in half, then slice each half into eight slices. The tart will keep for 2 days, refrigerated.

Each serving: 428 calories; 8 grams protein; 51 grams carbohydrates; 2 grams fiber; 22 grams fat; 10 grams saturated fat; 81 mg. cholesterol; 289 mg. sodium.

Bon Appétit!