Wednesday, November 18, 2015

Pumpkin Tart with Whipped Cream and Almond Toffee + Gigi Discount Code + Mara Sale

Happy Wednesday!!
Here's a little secret. I am not a huge fan of pumpkin pie, pecan pie or any other common Thanksgiving Desserts.  They just are not my favorite,  there are so many other things I would rather eat for dessert.  Last year I was flipping thru my beloved Southern Living and came across this Pumpkin Tart recipe and promptly tore it out and decided it needed to happen for Thanksgiving.  I made it last year and realized I never shared the recipe with you guys.  Perfect timing with Thanksgiving next week if you are still looking for a dessert idea. 
 This tart knocked my socks off.  Every single aspect of it is delicious but the almond toffee and homemade whipped cream take it to another level. I actually doubled the toffee part of the recipe we liked it so much.  I will making it again this year and probably many years to come.   This can be made ahead of time.  I made ours a day ahead last year.

|| P U M P K I N  T A R T  W I T H   T O F F E E  A L M O N D S ||
via Southern Living
1/2 (14.1-oz.) package refrigerated piecrusts 
3/4 cup granulated sugar 
1 1/2 tablespoons all-purpose flour 
2 teaspoons pumpkin pie spice 
1/4 teaspoon ground cloves
3 cups canned pumpkin 
1/2 cup blackstrap molasses 
6 tablespoons butter, melted 
large eggs 
(12-oz.) can evaporated milk 
1/2 cup firmly packed light brown sugar 
4 tablespoons butter 
1 cup slivered almonds 
Vegetable cooking spray 
Parchment paper
2 1/2 cups heavy cream 
1/4 teaspoon pumpkin pie spice 

1/2 cup + 2 tablespoons powdered sugar


1. Prepare Tart: Preheat oven to 350°. Fit piecrust into a 9-inch deep-dish tart or quiche pan with removable bottom; press into fluted edges. Whisk together granulated sugar and next 3 ingredients in a large bowl. Whisk together pumpkin and next 2 ingredients in a separate bowl. Whisk pumpkin mixture into sugar mixture. Add eggs, 1 at a time, whisking until blended after each addition. Whisk in evaporated milk, and pour into crust.
2. Bake at 350° for 1 hour and 30 minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack. Cover and chill 8 to 24 hours.
3. Prepare Almond Toffee: Cook brown sugar and 4 Tbsp. butter in a small skillet over medium heat, stirring constantly, until bubbly. Add almonds, and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
4. Prepare Whipped Cream: Beat cream and 1/4 tsp. pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top tart with whipped cream; sprinkle with toffee.


I wanted to share that Gigi New York has graciously offered 20% off their site til Sunday with code NATALIE20. This is a great time to buy Christmas Gifts or a treat for yourself if you are looking for a new purse:)

The code can be used on the two purses I helped to design and anything else on the site!

A few other favorites from the new Fall line!
I also wanted to share this Mara Hoffman Sweater.  It is now 57% off (thanks to Kris for heads on he cheaper find I re-linked the sweater)
It is one size fits all.  I wear mine paired with skinny jeans and black leggings.  I love the bright colors and bottom fringe.

These two Mara dresses were just reduced too.   I always love a good Mara printed dress.

This blouse is also 50% off.  I have a dress in the same print and love it.

I am off to plan the rest of our Thanksgiving menu and party prep for Frances Moon's second birthday!  Lots of fun stuff coming up.


Christina said...

anything with toffee. anything!!

Anonymous said...

The Mara Hoffman sweater is sold out on your link but Nordstrom Rack has it for $99!

Priscilla - The Wheelchair Mommy said...

That dessert looks SO SO good!!

Traci said...

I just ordered the Mara Hoffman sweater! Hope it looks as cute on me as it does on you!

Gracie Johnston said...

That pie looks amazing - toffee is seriously addicting!

Taylor said...

I am also NOT a fan of traditional Thanksgiving desserts... I try to like them every year and just don't. This looks amazing - I love toffee anything!!

kgunn said...

I never love traditional Thanksgiving desserts either! Do you think I can use original molasses instead of blackstrap? Also, did you prepare the whole tart the day ahead or bake the tart a day ahead and add the whipped cream and toffee on Thankagiving? Thank you!