Pumpkin Tart Recipe

Side view of a slice of a pumpkin tart on a plate topped with whipped cream and pepitas.

This homemade Pumpkin Tart combines a smooth, spiced pumpkin custard with a buttery cinnamon shortcrust. It's an easy and elegant alternative to pumpkin pie, perfect for Thanksgiving, fall celebrations, or any time you're craving a delicious pumpkin dessert.

Author Amber Brady

Prep Time 30

Cook Time 50

Cooling Time 2

Total Time 3 20

Yields servings

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.

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