Mascarpone Pumpkin Tart with Macadamia Nut Crunch

1 ¼ cup graham cracker crumbs
3 Tbls. sugar
1/3 cup melted butter
Mix together above ingredients and press into an 11” tart pan with removable bottom, bake at 350 for 8 minutes.

Filling:
1can pure pumpkin (15 oz.)
3/4 cup (packed) golden brown sugar
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 8-ounce container mascarpone cheese*

Combine the above ingredients with an electric mixer and spoon into tart pan. Bake 350 for about 50-55 minutes or until set.


For Macadamia Nut Crunch:
1 6.5 oz. container of macadamia nuts; roughly chopped
½ cup sugar
2 Tbls. butter
1 tsp. vanilla

Melt ½ cup of sugar in a sauce pan until it begins to melt and become a golden amber color, add 2 Tbls. of butter and stir in 1 tsp. vanilla, add chopped nuts, lay out on a sheet pan and for cool and roughly chop. To serve slice a wedge and place a dollop of whip cream on top and sprinkle with macadamia nut crunch. Serves 8 or 12 pieces.


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