Pumpkin Power

The presence of pumpkins has been getting stronger for the last month. They are versatile little things! Used for décor as a spooky porch light, or as a centerpiece, or tucked into a corner. They can be carved, seeds roasted, made into soups, or seasonal side dishes. Just earlier this week I saw one with a wig on, pretending to be Tim Lincecum. But, our favorite application of the pumpkin has to be, without question, the pumpkin tart. We all know our pants are going to fit a little bit tighter beginning in November, when our Thanksgiving products come out, and we’ve been rubbing our hands together in anticipation for weeks. Well, for the tart…not for the tight pants.

And since we love ours so much, (I think it’s the decadent swirl of crème fraiche that makes it special) we want to share the recipe with you! This delectable treat along with a pecan tart, cranberry and currant baguettes, a wreath made of epi baguette and new spice or chocolate shortbread cookies are all part of the Thanksgiving Holiday line-up, which you can order for your holiday table and pick up, even on Thanksgiving day. We’ll be there til 2. In fact, if you order by the 10th, we're giving you 15% off!

Tarte a la citrouille et a la crème fraiche

Pumpkin tart with crème fraiche


1 ¼ cups (10 oz) solid pack pumpkin puree

½ cup plus 2T firmly packed dark brown sugar

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

1/8 tsp ground cloves

2 extra-large eggs

1 cup heavy cream

1 chilled, unbaked deep 9-inch tart shell

¼ cup crème fraiche, for garnish

Makes one 9-inch tart


Preheat oven to 350 degrees. To make the filling: in large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg and cloves. Add the eggs, then whisk in the heavy cream until well combined. Pour the filling into the chilled tart shell. Dollop on the crème fraiche and, using a knife, swirl into an attractive design on top of the filling.

Bake for 40-50 minutes or until the filling is set. Cool completely before removing from pan. Best served at room temperature.