If caramel is too stiff, warm gently in a saucepan over medium-low or microwave in 10 seconds bursts, stirring between each, until pourable. Pour remaining caramel over pumpkin custard and spread evenly with a spatula. In a small bowl stir together pumpkin seeds and pine nuts. Place tart pan on a wire rack and allow tart to cool completely. Bake until filling has puffed slightly, 30 to 35 minutes. Place tart pan containing cooled crust on a baking sheet and slowly pour filling over caramel layer. Add pumpkin purée, cinnamon, cardamom, nutmeg, ginger, salt and cream. Add egg and egg yolk, beating until well combined. To make FILLING: In a stand mixer fitted with paddle attachment, beat together cream cheese and 1⁄3 cup (75 ml) brown sugar on medium speed until light and fluffy, 2 minutes. Refrigerate for 15 minutes, allowing caramel to set. Pour 1⁄3 cup (75 ml) caramel over bottom of cooled crust, setting remaining caramel aside at room temperature. Remove from heat and transfer to a heatproof bowl. Whisk in bourbon and bring back to a simmer, whisking occasionally, until very thick again, another 4 to 5 minutes. Simmer, whisking occasionally, until smooth and very thick, 10 to 15 minutes. Slowly whisk in whipping cream, taking care as mixture will bubble up. Stir continuously until sugar melts and mixture begins to darken, 5 minutes. Make BOURBON CARAMEL: In a medium- sized saucepan, stir together brown sugar, water, butter and salt over medium heat. Transfer to a wire rack and let cool, 30 minutes. Bake another 10 minutes until shell is firm and edges are tinged golden brown. If shell puffs, press down gently with back of a spoon. Press a piece of tin foil tightly against tart shell and bake in middle of oven for 20 minutes. Trim overhang, seal any cracks with extra trimmed dough and pierce crust all over with fork. Turn dough into prepared tart pan and press into pan. Roll out chilled dough on lightly floured piece of parchment paper into a 13-in (33 cm) round, lifting and turning dough occasionally to ensure it doesn't stick. Lightly grease a high-sided 9-in (23cm) tart pan with removable bottom and set aside. Gather into a ball, wrap with plastic wrap or place in a tightly sealed plastic bag and refrigerate at least 2 hours.
Turn dough out onto a work surface and lightly knead just to incorporating ingredients. Add egg and continue to pulse until dough clumps together. Scatter 1⁄2 cup (125 ml) cubed butter over dry ingredients and pulse until butter is coarsely incorporated, 3 or 4 pulses. Looking for a way to supplement your time at pumpkin patches and football tailgates this autumn? Stay busy with our creative fall décor crafts that can double as festive decorations all season long.To make CRUST: In a food processor pulse together flour, cornmeal, icing sugar and salt. Plus, plunging temperatures means we have the perfect excuse to break out some of our cozier furnishings and make new homemade throw blankets and pillows. Take inspiration from falling autumn leaves and warmer neutral hues to help guide your homemade décor choices A rich, welcoming tablescape can be achieved with velvet pumpkins and leaf-printed table runners. As we segue into the cooler autumn weather, which calls for warmer layers, many of us are simultaneously dressing up our homes in a similar fashion-which you can luckily do with a few easy DIY projects.
With it, the time of year brings stunning foliage and plenty of autumnal flavors, like cinnamon, apple, and pumpkin spice. 15 Fall Décor Crafts That Will Make Your Home Feel Warm and Cozy When it comes to the changing of seasons, there's nothing more exciting than the summer-to-fall transition.
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