- Sweet pastry dough
- 1 tablespoon anise seeds
- 1 1/2 cups pure pumpkin (from a 15-ounce can; not pie filling)
- 3/4 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon grated nutmeg
- Pinch of ground cloves
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1 1/3 cups heavy cream
- Equipment: an 11-by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans
- Accompaniment: lightly sweetened whipped cream
- Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe. Roll out dough into a 14-inch round on a lightly floured surface with a lightly floured rolling pin, then fit into tart pan and trim excess dough. Chill until firm, at least 30 minutes.
- Preheat oven to 375°F with rack in middle.
- Lightly prick bottom of shell with a fork, then line with foil and fill with pie weights. Bake shell until side is set and edge is pale golden, about 15 minutes.
- Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.
- Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.
- Pour filling into cooled tart shell and bake until puffed about 1 1/2 inches from edge and center is just set, 40 to 45 minutes. (Cover edge of tart with foil if browning too quickly.) Cool in pan, about 2 hours. (Tart will continue to set as it cools.)