Kendra's Treats

I’m not a big pumpkin pie fan. In fact, I kind of hate it, but yesterday I was at Dairy Queen and saw they now have pumpkin pie blizzards. Immediately, I was all like, “Eww, who would ever get a pumpkin pie blizzard when they could get a heath blizzard?”. To which my brother replied, “I tried one and it’s pretty good”. So maybe pumpkin pie blizzards are good, but I still ordered Heath =). However, later I was thinking that maybe I should give pumpkin pie another chance. I wasn’t ready to go full-blown traditional pumpkin pie, so I started with this pumpkin tart: puff pastry + pumpkin pie-like layer + crumble topping + powdered sugar glaze. It was surprisingly delicious! If you’re looking for a pumpkin dessert that will satisfy your pumpkin pie lovers and non-pumpkin pie lovers alike, you should give this recipe a try! And did I mention that it’s super easy too?! Enjoy!

Pumpkin Crumble Tart
for the crust:
1 sheet puff pastry, thawed

for the pumpkin layer:
3/4 cup pumpkin puree
1/3 cup brown sugar
1 egg
1 tsp pumpkin pie spice

for the crumble:
1/4 cup brown sugar
1/4 cup white whole wheat (or all-purpose) flour
1/4 cup quick oats
1/2 tsp cinnamon
2 tbsp butter

for the icing:
3/4 cup powdered sugar
1/4 tsp almond extract
1/4 tsp vanilla
1 tbsp milk

1. Preheat oven to 400 degrees. Spray baking sheet with non-stick spray. Press thawed puff pastry onto baking sheet.
2. In small bowl, combine pumpkin layer ingredients and stir until combined. Spread evenly over puff pastry.
3. In small bowl, combine crumble ingredients (except butter) and stir to combine. Cut butter in with pastry blender or knife until crumbly. Spread evenly over pumpkin layer.
4. Bake in preheated oven for 25 minutes or until golden brown. Cool until only slightly warm.
5. Whisk together icing ingredients. Drizzle over tart. Serve warm or room temperature.