Active Time

　　30 min

　　Total Time

　　3 hr (includes making pastry)

　　Truth be told, it’s hard to reinvent the Thanksgiving wheel year after year. But this crust—anise seeds baked into sweet pastry dough—is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.

　　

Ingredients

Makes 8 servings

　　

For pastry:

Sweet pastry dough

　　1 tablespoon anise seeds

　　

Pumpkin filling:

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

　　

Make tart shell:

Step 1

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.

　　

Step 2

Preheat oven to 375°F with rack in middle.

　　

Step 3

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.

　　

Step 4

Remove foil and weights and bake shell until golden all over, about 15 minutes more. Cool completely in pan. Leave oven on.

　　

Fill and bake tart:

Step 5

Whisk together pumpkin, sugar spices, and salt in large bowl. Whisk in eggs, then cream.

　　

Step 6

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.)

　　Cooks' note:

　　Tart shell can be baked 1 day ahead and kept (once cool), wrapped in plastic wrap, at room temperature.