Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Tart with Press-In Shortbread Tart Shell 3.1 (347) Yield: 1 10-inch tart This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make. Directions Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired. Cook's Notes Pie can be refrigerated for up to 2 days. Variations When originally featured in the November 2009 issue of decorvow Living, this recipe was titled "Easy Pumpkin Pie with Press-In Shortbread Crust." It was prepared in a 9-inch pie dish with Press-In Shortbread Pie Crust and called for a baking time of 65 to 70 minutes.