Pumpkin Tart
This Pumpkin Tart has all the flavors of classic pumpkin pie, but with a buttery cinnamon shortcrust instead of traditional pie dough. The smooth, creamy pumpkin filling pairs perfectly with the crisp crust for a delicious fall dessert that’s easy to make and elegant enough for Thanksgiving.
If you love pumpkin pie, you’ll love this homemade pumpkin tart recipe!
Love pumpkin desserts? Our favorites are this pumpkin roll that you can make ahead. This gingersnap pumpkin cheesecake if the texture of pumpkin pie gives you the ick. And these pumpkin crinkle cookies or this pumpkin bread if you love classic cakey pumpkin desserts without any frills.
Easy Pumpkin Tart Recipe
Pumpkin pie is a holiday favorite, and this may be the best and easiest way to make it! This pumpkin tart has the same warm spices and creamy pumpkin custard you know and love, with a slightly different crust.
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Instead of rolling out pie dough, you’ll make a simple shortcrust with melted butter, flour, brown sugar, and cinnamon. Just mix the ingredients together and press the dough into a tart pan. No rolling pin required!
The crust is par-baked before adding the filling, which helps keep it crisp underneath the creamy pumpkin custard.
Serve this pumpkin tart plain or with a generous dollop of whipped cream, and a sprinkle of pepitas for a beautiful fall dessert.
Why You’ll Love This Pumpkin Pie Tart
- Easy press-in crust. No rolling or chilling pie dough! The buttery cinnamon crust comes together with just four ingredients.
- Creamy pumpkin filling. Pumpkin puree, heavy cream, brown sugar, and warm spices create a smooth, flavorful custard.
- Perfect for Thanksgiving. This pumpkin tart is a beautiful alternative to traditional pumpkin pie with basically just thinner slices.
- Great make-ahead dessert. The tart needs time to cool and set, making it a convenient dessert to prepare in advance.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Jump
This pumpkin tart recipe uses simple baking ingredients to make a delicious homemade dessert.
For the Crust
- All-Purpose Flour – Provides structure for the shortcrust. Be sure to spoon and level the flour when measuring, or use a scale to weigh it.
- Salted Butter – Melted butter brings the crust together and adds rich, buttery flavor. Unsalted butter can also be used with a small pinch of salt.
- Brown Sugar – Sweetens the crust and adds a subtle molasses flavor.
- Cinnamon – Adds warmth and complements the spiced pumpkin filling.
For the Pumpkin Pie Filling
- Pumpkin Puree –The star ingredient! Use plain canned pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree also works.
- Brown Sugar –Adds sweetness and a rich, caramel-like flavor.
- Granulated Sugar – Provides additional sweetness without overpowering the pumpkin.
- Eggs – Help the pumpkin custard set as it bakes.
- Heavy Cream – Creates a rich, smooth, creamy filling.
- Pumpkin Pie Spice – Adds the classic combination of warm fall spices. You can buy or use homemade pumpkin pie spice in this recipe.
- Vanilla Extract – Enhances the flavor of the pumpkin and spices.
- Salt – Balances the sweetness and brings out the other flavors.
How to Make Pumpkin Tart
Making this pumpkin tart is easier than you might think! You’ll prepare and par-bake the crust, whisk together the pumpkin filling, and bake until set.
Step 1: Make the Shortcrust
- Preheat the oven to 375 degrees Fahrenheit. Mix the crust ingredients. In a medium bowl, stir together the all-purpose flour, melted butter, brown sugar, and cinnamon until well combined.
- Press into the pan. Transfer the crust mixture to a 9-inch tart pan. Press it evenly across the bottom and up the sides of the pan.
- Par-bake the crust. Place a sheet of parchment paper over the dough and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment paper.
IMPORTANT NOTE: Par-baking helps the crust hold its shape and prevents it from becoming soggy once the pumpkin filling is added. This is a must, unless you want to eat raw crust.
Step 2: Make the Pumpkin Filling
- Combine the ingredients. In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, pumpkin pie spice, vanilla extract, and salt until smooth. Avoid over-mixing the filling, which can incorporate excess air and cause cracks as the tart cools.
- Fill the crust. Pour the pumpkin mixture into the par-baked tart shell and smooth the top.
Step 3: Bake and Cool
- Bake the tart at 375˚F for 35-40 minutes, or until the filling is set and slightly puffed. The center should have a gentle wobble but shouldn’t be overly jiggly. Cool completely before slicing to allow the custard filling to firm up.
Serve plain or top each slice with whipped cream. A sprinkle of pepitas or light dusting of cinnamon makes a pretty finishing touch!
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How to Store Pumpkin Tart
Refrigerator: Allow the pumpkin tart to cool completely before covering and refrigerating. Store in the refrigerator for up to 4 days. Serve chilled or at room temperature for the best texture.
Freezer: To freeze, wrap the tart tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
Make Ahead: Pumpkin tart is a great dessert to make ahead of time, especially for Thanksgiving or other holiday gatherings. Preparing it in advance gives the custard plenty of time to cool and set.
Recipe Notes
Tips for the Best Pumpkin Tart
Here are a few simple tips to help you make the perfect pumpkin tart.
- Don’t skip par-baking the crust. This is especially important for a custard-style filling. Baking the crust first helps prevent a soggy bottom.
- Use pie weights. Weighing down the crust with pie weights or dried beans keeps it from puffing up while it bakes.
- Don’t over-mix the filling. Whisk the ingredients just until smooth. Too much air can cause the custard to puff excessively and crack as it cools.
- Watch the baking time. The filling should look set and slightly puffed with a gentle wobble in the center. Avoid over-baking.
- Let it cool completely. The custard needs time to firm up before slicing. This will help you get cleaner slices. This tart will take 1-2 hours at room temperature to cool completely.
- Add a garnish. Whipped cream, cinnamon, chopped pecans, or pumpkin seeds (aka peptias) make beautiful finishing touches.
Substitutions and Variations
Want to customize this pumpkin tart recipe? Here are a few easy ingredient swaps.
- Unsalted Butter: Substitute unsalted butter for salted butter and add a small pinch of salt to the crust mixture.
- Dark Brown Sugar: Use dark brown sugar in the crust and filling for a deeper molasses flavor.
- Pumpkin Puree: Homemade pumpkin puree or canned butternut squash puree can be substituted for canned pumpkin.
- Heavy Cream: Half-and-half or evaporated milk can be used for a slightly lighter texture.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, make your own blend with cinnamon, ginger, nutmeg, cloves, and allspice.
- Vanilla Extract: Try maple extract or bourbon vanilla for a different flavor.
Frequently Asked Questions
Pumpkin tart and pumpkin pie have similar creamy, spiced pumpkin fillings. The main difference is the crust. This pumpkin tart uses a buttery, cinnamon-flavored shortcrust pressed into a tart pan instead of traditional rolled pie dough. The tart slices are also thinner than traditional pie.
Yes! Pumpkin tart is a great make-ahead dessert. Bake it, allow it to cool completely, and refrigerate until you’re ready to serve. It can be stored in the refrigerator for up to 4 days.
The pumpkin filling should be set and slightly puffed, with a gentle wobble in the center. It shouldn’t look overly jiggly or liquid. Be careful not to over-bake, which can cause the custard to crack.
No. Pumpkin pie filling already contains sweeteners and spices, while this recipe uses plain pumpkin puree along with separately measured sugar and seasonings.
Yes. Because the pumpkin filling contains eggs and cream, the tart should be refrigerated after cooling. Keep it covered in the refrigerator for up to 4 days.
Pumpkin Tart Recipe
Ingredients
Crust
- 1 cup (125 g) all-purpose flour, (stir, spoon & level)
- 6 Tbsp (85 g) salted butter, melted
- 3 Tbsp (38 g) light brown sugar, gently packed
- ½ tsp ground cinnamon
Filling
- 1 cup (244 g) pumpkin puree
- ½ cup (100 g) light brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- 1 cup (237 ml) heavy cream
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Make the crust: In a medium bowl, stir together the all-purpose flour, melted butter, brown sugar, and cinnamon until well combined.
- Transfer the crust mixture to a 9-inch tart pan. Press it evenly across the bottom and up the sides of the pan. Place a sheet of parchment paper over the dough and fill it with pie weights or dried beans. Par-bake the crust at 375˚F for 12 minutes, then remove the weights and parchment paper. Set crust aside. (NOTE: Partially baking the crust helps prevent a soggy bottom.)
- Make the filling: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, heavy cream, pumpkin pie spice, vanilla extract, and salt until smooth. (TIP: Avoid over-mixing the filling, which can incorporate excess air and cause cracks as the tart cools.)
- Pour the pumpkin mixture into the prepared tart shell and smooth the top.
- Bake the tart at 375˚F for 35-40 minutes, or until the filling is set and slightly puffed. The center should have a gentle wobble but shouldn’t be overly jiggly.
- Place the pumpkin tart on a cooling rack to cool completely, about 1-2 hours, before slicing to allow the custard filling to firm up. Serve plain or top each slice with whipped cream. A sprinkle of pepitas or light dusting of cinnamon makes a pretty finishing touch.
Notes
- TO STORE: Allow the pumpkin tart to cool completely before covering and refrigerating. Store in the refrigerator for up to 4 days. Serve chilled or at room temperature for the best texture.
- TO FREEZE: Wrap the tart tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
- MAKE AHEAD: Pumpkin tart is a great dessert to make ahead of time, especially for Thanksgiving or other holiday gatherings. Preparing it in advance gives the custard plenty of time to cool and set.
Nutrition
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