pumpkin pecan caramel tart

Ingredients pumpkin pecan caramel tart

filling
1 can pumpkin puree
2 eggs
1 tsp cinnamon
1 can condensed milk
1/2 tsp pumpkin pie seasoning
1/4 cup brown sugar
crumble
4 tbsp butter
3 tbsp flour
1 cup chopped pecans
1 tsp cinnamon
1/4 cup brown sugar
tart shell
1 store bought pastry puff sheet
1 caramel drizzle

how to make pumpkin pecan caramel tart

preheat oven to 425

sprinkle some flour on counter place your refrigerated pastry dough over flour and start rolling out large enough to cover your tart pan.

once rolled lay over your tart pan and push till you like.excess pastry roll your rolling pin over and excess will cut off. set your tin aside.

mix all fillings together till smooth fill your tart pan. (you do Not have to prebake).place into oven for 15minutes your going to do a quick set so your pecan crumble won't sink.

Incorporate all the items for your crumble, when the 15min are up carefully pull your tart out and turn down oven to 350. add your crumble all around and bake for another 50minutes.

once your tart is out you can add some drizzles of caramel.