Pumpkin Pecan Tart With Maple Whipped Cream

• For the crust
• 1 cup graham cracker crumbs
• 3/4 cup finely chopped pecans
• 1/4 cup sugar
• 1/2 teaspoon salt
• 7 tablespoons unsalted butter, melted
• For the filling:
• 8 ounces cream cheese, at room temperature
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 tablespoon pumpkin pie spice

1. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9" tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.
2. Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.
3. Optional: If you'd like to top this tart with maple whipped cream, beat 1 cup heavy whipping cream in a large bowl on medium speed until frothy. Add 2 tablespoons maple syrup and 1 teaspoon of vanilla extract and keep whipping until medium-stiff peaks form. Top tart just before serving.

crust, graham cracker crumbs, pecans, sugar, salt, unsalted butter, cream cheese, sugar, brown sugar, vanilla, pumpkin pie spice

Taken from food52.com/recipes/78035-pumpkin-pecan-tart-with-maple-whipped-cream (may not work)