Happy Fall to all of you! I love Fall. The weather is refreshingly crisp, the leaves are changing, the #PSL is out, and sweaters/leggings/infinity scarves are abundant. Most importantly, this is my favorite baking season!

ALL. PUMPKIN. EVERYTHING.

That brings me to this luscious tart I made for a dessert exchange this past weekend from the cookbook I recently shared with you, Half Baked Harvest.

Did I recommend this book highly enough to you?? If not, here it is – GO GET IT!

The tart starts with an addictive maple pecan crust!

You fill that perfect crust with a deliciously spiced maple pumpkin filling…

After baking it off like so:

Your going to toast up some raw pumpkin seeds tossed with maple syrup to create a crunchy brittle topping…

And then you prepare some homemade maple chai whipped cream too!

The finished product is so beautiful!! 🙂

This tart was so light, airy, and yummy that you’re going to want to make sure you put it on your Thanksgiving table this holiday season!

Find the full recipe in the Half Baked Harvest cookbook here.