Pumpkin and Condensed Milk Tart

The pumpkin and condensed milk tart is a delightful autumnal dessert that blends the sweet flavors of pumpkin with the creamy richness of condensed milk. Here is the recipe for you.

Ingredients

• 1 roll of ready-made or homemade shortcrust pastry
• 400 grams of pumpkin (already cleaned and cut into pieces)
• 200 grams of condensed milk
• 2 large eggs
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of grated nutmeg
• 1/4 teaspoon of ground cloves
• 1/4 teaspoon of ground ginger
• A pinch of salt
• Icing sugar for decoration (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the shortcrust pastry into a tart or pie dish (about 22-24 cm in diameter), lining the bottom and sides, and prick the base with the tines of a fork.
3. Steam cook the pumpkin or microwave until soft. Then blend it in a mixer or with an immersion blender until it becomes a smooth puree.
4. In a large bowl, combine the pumpkin puree and condensed milk. Add the eggs, cinnamon, nutmeg, cloves, ginger, and a pinch of salt; mix everything thoroughly until the mixture is uniform.
5. Pour the filling into the pastry base and smooth the surface with a spatula.
6. Bake in the oven for about 55-60 minutes. The tart will be ready when the filling is firm to the touch and the shortcrust pastry is golden.
7. Let the tart cool completely before dusting with icing sugar for decoration, if desired.

This pumpkin tart can be served at room temperature or slightly warmed, and is excellent accompanied by vanilla cream or a scoop of ice cream.

Curiosity

The pumpkin and condensed milk tart is a local sweet variant often associated with the American Thanksgiving tradition, but with this recipe, you can bring a bit of the autumn spirit to Italian tables as well. Pumpkin is very versatile in the kitchen and is used in Italy for both sweet and savory dishes.