Pumpkin Salted Butterscotch Tart
A silky pumpkin filling sits on top of a buttery vanilla wafer crust and a homemade salted butterscotch sauce covers every inch of this INCREDIBLE pumpkin salted butterscotch tart!
Servings 8 servings
Ingredients
Vanilla Wafer Crust
- 1-1/2 cups crushed vanilla wafers
- 1/4 cup butter, melted
- 1/4 teaspoon salt
Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 3 large eggs, lightly beaten
- 3/4 cup coconut sugar (or brown sugar)
- 3/4 cup milk
- 1/4 cup half and half
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Salted Butterscotch
- 2 tablespoons butter
- 1/2 cup coconut sugar (or brown sugar)
- 1/3 cup heavy whipping cream
- 1 teaspoon flaky kosher salt
Instructions
Vanilla Wafer Crust
- In a small bowl, combine all crust ingredients until crumbly. Press into the bottom and halfway up the sides of a 9-in tart pan with a removable bottom. Bake crust at 350F 8-10 minutes or until lightly golden brown. Remove from oven and set aside.
Pumpkin Filling
- In a large bowl, whisk all filling ingredients until smooth. Pour into pre-baked crust and bake tart at 350F 35-40 minutes until middle is just set. Remove from oven and cool completely on a wire cooling rack then chill.
Salted Butterscotch
- In a medium saucepan over medium heat, melt butter then add brown sugar. Cook over medium heat 2-3 minutes until beginning to turn a deep golden brown.
- Lower heat to medium-low and add cream, stirring constantly until smooth. Cook butterscotch, stirring occasionally until a deep golden brown and thickened, about 5-8 minutes. Allow to cool several minutes
- Pour butterscotch over cooled pumpkin tart and sprinkle top with kosher salt. Slice tart into wedges and enjoy!