Martha Stewart’s pumpkin tart with shortbread crust and pumpkin bread pudding with dulce de leche are both easy dessert recipes. They can be made with either canned pumpkin or a homemade pumpkin puree that has been roasted or boiled.
To make the tart, preheat the oven to 325 degrees Fahrenheit. Stir together 6 tablespoons unsalted butter, 1/4 cup sugar and 2 large yolks. Add 1 1/2 cups all-purpose flour and 1 1/2 teaspoons salt. Press dough into 10-inch tart pan, and put in the freezer for 20 minutes. Bake for 15 minutes until golden, and let cool. For the filling, whisk together 15 ounces solid-pack pumpkin, 1 cup heavy cream, 3/4 cup sugar and 2 lightly beaten eggs. Add 1 teaspoon pure vanilla extract, 1 teaspoon coarse salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground allspice. Pour the mixture into the crust. Bake for about an hour until the filling is set. Serve chilled with whipped cream on top.
For the bread pudding, preheat the oven to 350 degrees Fahrenheit, and butter a baking dish. Mix together 15 ounces pumpkin puree, 1 cup whole milk, 1/2 cup heavy cream, 1/4 cup light brown sugar and 2 large eggs. Add 1/2 teaspoon coarse salt, 3/4 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/2 teaspoon chopped anise seed. Cut 10 ounces day-old bread into 1/2-inch slices, and arrange them in the baking dish. Pour the custard over the bread, and sprinkle with 1/2 cup roughly chopped pecans. Bake for about 45 minutes until the custard is set. Drizzle the pudding with 1 cup dulce de leche and serve warm.