Caramelized Pecan Pumpkin Tart

• 14 cup finely chopped pecans
• 1 sour cream pie crust (Sour Cream Pie Crust Dough)
• 2 cups pumpkin puree
• 2 large eggs
• 12 cup packed golden brown sugar
• 14 cup sugar
• 1 12 teaspoons ground cinnamon
• 34 teaspoon ground ginger
• 14 teaspoon ground cloves
• 14 teaspoon nutmeg
• 14 teaspoon allspice
• 1 23 cups light cream
• 1 teaspoon vanilla extract
• 23 cup firmly-packed brown sugar
• 12 cup chopped pecans
• 3 tablespoons butter
• 1 cup chilled whipping cream, whipped to peaks

1. For crust: Sprinkle 1/2 of pecans onto lightly-floured surface.
2. Place pie crust disk atop pecans and sprinkle with remaining pecans.
3. Roll out to 1/8 inch thick round.
4. Transfer to 9 inch in diameter tart pan with removable bottom.
5. Gently press into place.
6. Trim and finish edges.
7. Refrigerate 30 minutes.
8. For filling: Preheat oven to 400F Whisk pumpkin, eggs, both sugars and spices in bowl to blend.
9. Stir in cream and vanilla extract.
10. Place tart pan on rimmed cookie sheet.
11. Pour filling into pan.
12. Bake 45 minutes, or until filling is set.
13. Cool on rack.
14. Refrigerate until cold, about 2 hours.
15. (can be prepared up to 6 hours ahead to this point).
16. For topping: Combine sugar and pecans.
17. Cut in butter until mixture resembles coarse meal.
18. Preheat broiler.
19. Sprinkle topping evenly over tart.
20. Broil until sugar melts and bubbles, watching carefully, about 1 minute.
21. Cool 15 minutes.
22. Serve with whipped cream.

pecans, sour cream pie crust, pumpkin puree, eggs, golden brown sugar, sugar, ground cinnamon, ground ginger, ground cloves, nutmeg, allspice, light cream, vanilla, brown sugar, pecans, butter, chilled whipping cream

Taken from www.food.com/recipe/caramelized-pecan-pumpkin-tart-63425 (may not work)