Pumpkin Pecan Buttermilk Tart With Cinnamon Whipped Cream

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Washington Post


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1 cup flour (spoon flour into dry-measure cup and level off), plus more for dusting

2 tablespoons sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into 12 pieces

1 large egg

1 teaspoon water, as needed

1 1/2 cups canned pumpkin puree

3 large eggs

2/3 cup sugar, plus 2 tablespoons for sprinkling the top of the tart before baking

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

3/4 cup low-fat buttermilk

1 cup pecan pieces, coarsely chopped

1 cup cold heavy cream

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