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
½ teaspoon ground ginger and nutmeg
¼ teaspoon salt
Filling
1–8oz package cream cheese, softened
¼ cup granulated sugar
½ teaspoon maple syrup
1 egg
Pecan Toffee
½ cup firmly packed light brown sugar
4 tablespoons butter, softened
1 cup chopped pecans
Whipped Cream
2 ½ cups heavy whipping cream
½ cup sifted confectioner’s sugar
½ 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/