- 1⁄2 lb. frozen puff pastry, thawed
- 1 cup pumpkin puree
- 1⁄3 cup firmly packed light brown sugar
- 3 Tbs. granulated sugar
- 1 1⁄2 tsp. all-purpose flour
- 1⁄8 tsp. salt
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. ground ginger
- 1⁄4 tsp. freshly grated nutmeg
- 1⁄2 tsp. ground cloves
- 1 whole egg plus 1 egg yolk
- 1⁄2 cup heavy cream
- 3⁄4 tsp. vanilla extract
- 1 1⁄2 tsp. brandy
- Lightly sweetened whipped cream for serving
Position a rack in the lower third of an oven and preheat to 400°F.
Line the tart shell with parchment paper or aluminum foil and fill with pie weights. Bake the tart shell until the edges begin to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, 7 to 10 minutes more. Transfer the pan to a wire rack and let the tart shell cool completely, about 30 minutes. Reduce the oven temperature to 350°F.
In a large bowl, combine the pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger, nutmeg and cloves and stir until smooth. Add the egg and egg yolk and stir until combined. Add the cream, vanilla and brandy and stir until smooth. Pour the filling into the tart shell. Bake until the filling is just set, 20 to 25 minutes.
Transfer the pan to the wire rack and let the tart cool completely, about 2 hours, before serving. Accompany each slice with a dollop of whipped cream.