Pumpkin Tart with Whipped Cream and Almond Toffee recipes

Pumpkin Tart with Whipped Cream and Almond Toffee recipes
20 Ingredients
  • tart
  • 1/2 (14.1-oz.) package refrigerated piecrusts
  • 3/4 cup granulated sugar
  • 1 1/2 tablespoons all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground cloves
  • 3 cups canned pumpkin
  • 1/2 cup blackstrap molasses
  • 6 tablespoons butter, melted
  • 4 large eggs
  • 1 (12-oz.) can evaporated milk
  • toffee
  • 1/2 cup firmly packed light brown sugar
  • 4 tablespoons butter
  • 1 cup slivered almonds
  • vegetable oil cooking spray
  • whipped cream
  • 2 1/2 cups heavy cream
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 cup plus 2 Tbsp. powdered sugar
Nutrition
862
43% daily value
9 servings
                                       
                                            vegetarian
     

Fat

90% 58

Saturated

144% 29

Trans

- 1

Monounsaturated

- 21

Polyunsaturated

- 5

Carbs

26% 79

Carbs (net)

- 74

Fiber

18% 4

Sugars

- 60

Sugars, added

- 51

Protein

22% 11

Cholesterol

73% 218

Sodium

9% 205

Calcium

27% 266

Magnesium

28% 117

Potassium

16% 767

Iron

19% 3

Zinc

13% 1

Phosphorus

39% 270

Vitamin A

119% 1075

Vitamin C

5% 5

Thiamin (B1)

10% 0

Riboflavin (B2)

39% 1

Niacin (B3)

9% 1

Vitamin B6

21% 0

Folate equivalent (total)

11% 44

Folate (food)

- 34

Folic acid

- 6

Vitamin B12

17% 0

Vitamin D

13% 2

Vitamin E

42% 6

Vitamin K

14% 17
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