Easy double crust tart has maple flavored cream cheese between the crusts, with pumpkin pie filling baked over the double layer. Pumpkin filling will not separate from crust edge. Garnish with fresh whipped cream and Pecan Toffee.
Tart
1 (14.1oz) package refrigerated piecrusts
1–16-oz) can pumpkin-*tested Libby’s
1–14-oz can sweetened condensed milk
2 eggs, beaten
1teaspoon ground cinnamon
1/2 teaspoon ground ginger and nutmeg
1/4 teaspoon salt
Filling
1–8oz package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon maple syrup
1 egg
Pecan Toffee
1/2 cup firmly packed light brown sugar
4 tablespoons butter, softened
1 cup chopped pecans
Whipped Cream
2 1/2 cups heavy whipping cream
1/2 cup sifted confectioner’s sugar
1/2 teaspoon pumpkin pie spice
*If you don’t have a deep tart pan cut all filling recipes in half.
Find it online: https://lizbushong.com/double-crust-pumpkin-tart/