Pumpkin Egg Tart

Line a tart pan with a can of Pillsbury croissant dough. Freeze while you make the filling. For the filling add the cream, sugars, milk, egg, pumpkin, vanilla, spices, and cornstarch to a small sauce pot. Whisk on medium heat until simmering and the mixture is thick enough to coat the back of a spoon. Remove the clove. Take the custard off the heat and let cool completely. Press a plastic wrap on top so a skin won’t form. Preheat the oven to 450F. Once the custard is cool, pour into frozen tart shell and tap a few times on the counter to remove air bubbles. Place in oven and immediately turn the heat down to 425F. Bake for 20-25 mins until the edges are set but center is slightly jiggly. You'll start to also see the top brown. Let the tart cool before cutting, otherwise filling will ooze out!