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.

Enjoy!

|| 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

TART

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 

4 large eggs 

1 (12-oz.) can evaporated milk 

ALMOND TOFFEE

1/2 cup firmly packed light brown sugar 

4 tablespoons butter 

1 cup slivered almonds 

Vegetable cooking spray 

Parchment paper

WHIPPED CREAM 

2 1/2 cups heavy cream 

1/4 teaspoon pumpkin pie spice 

1/2 cup + 2 tablespoons powdered sugar

Preparation

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.

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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!

Black Crocodile Purse

Brown Teju Leather

A few other favorites from the new Fall line!

Cobalt Clutch | Carly Cross Body | Colette
Olivia Shopper | Bucket Tote | Saddle Bag

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.

Long Sleeve Dress

Short Sleeve Tunic Dress

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

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.