A delightful twist on the classic pumpkin pie, featuring a spiced walnut topping and a buttery crust.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated for even baking.
Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl.
Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into a 10-inch pie plate to form the crust.
Use the back of a spoon or a flat-bottomed glass to press the crust evenly.
In a large bowl, mix the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, cloves, and salt until smooth.
Whisk thoroughly to ensure the spices are evenly distributed.
Pour the filling into the prepared crust.
Tap the pie plate gently on the counter to remove air bubbles.
Bake the tart at 425°F (220°C) for 15 minutes, then reduce the oven temperature to 350°F (175°C).
This step helps set the filling quickly.
In a bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter until the mixture is crumbly, then stir in the chopped walnuts.
Use a fork or pastry cutter to achieve a crumbly texture.
Sprinkle the topping evenly over the partially baked tart.
Distribute the topping evenly for a consistent crunch.
Continue baking at 350°F (175°C) for 40 minutes, or until a knife inserted into the center comes out clean.
Check the tart towards the end of baking to avoid overcooking.
Let the tart cool completely before serving.
Cooling allows the filling to set properly for clean slices.
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