Preparation Steps

• Preheat the oven to 325°F. Grease a 9-inch tart pan with a removable bottom using shortening or butter.
• Unroll the pie crust and press it gently into the tart pan, trimming off any overhanging dough.
• Brush the crust with the beaten egg and set aside.
• In a large bowl, whisk together pumpkin puree, light brown sugar, and granulated sugar until smooth.
• Add cinnamon, ground ginger, nutmeg, cloves, and salt to the pumpkin mixture and whisk to combine.
• Beat in the three eggs until just combined, then whisk in the half and half until mixture is smooth.
• Pour the pumpkin filling into the prepared crust and bake for 50–55 minutes until the filling is set but still slightly jiggly in the center.
• Let the tart cool to room temperature, then refrigerate for at least 1 hour before serving.
• Remove the tart pan ring carefully, place the tart on a serving plate, and optionally top with whipped cream or chopped walnuts.