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Apple Pumpkin Tart with Pecans

Submitted by Glenice Boyd


1 large egg, beaten

1 cup canned pumpkin puree

½ cup chopped pecans

¼ cup firmly packed brown sugar

½ t. cinnamon

¼ t. ginger

A pinch of nutmeg (less than 1/8 t.)

Salt (less than 1/8 t.)

1 1/3 cup peeled, cored, and sliced apple (1 large apple)

1 purchased pie crust

2 T. butter

Milk and white sugar


– Mix the egg, pumpkin puree, pecans, brown sugar, spices and salt.  Add the sliced apple and mix thoroughly.  Set aside.

– Unroll the pie crust and place on a parchment paper lined large baking sheet.

– Mound the filling mixture in the center of the pie crust leaving a two-inch margin of crust. Dot the top of the filling with butter.

– Carefully turn the crust edges up around the filling pleating all around.

– Brush the crust edges with milk and sprinkle with sugar.

– Bake 45 minutes @ 375 degrees.