Pumpkin Pie Tart
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Make a sweet and tasty fall-inspired treat for yourself and your family with this recipe for Pumpkin Pie Tart. It has the flavor of freshly baked pumpkin pie with the perfect texture that will keep you satisfied.
I don’t know about you but when fall starts approaching and it’s easy to find pumpkin spice-flavored everything, I get excited. So, you can imagine how much I enjoy this recipe for Pumpkin Pie Tart. While it requires quite a few ingredients, it’s still a simple recipe, and you don’t even need to have much experience in the kitchen to prepare something so good.
Why You’ll Love the Pumpkin Tart
- Flavorful – If you enjoy pumpkin spice coffee and baked pumpkin pie, expect to enjoy this tasty tart.
- Perfect Portion – You don’t have to worry much about portion sizes when making this tart because there’s plenty to go around.
- Super Simple – Despite needing several important ingredients, making this dessert is still incredibly easy.
Pumpkin Pie Filling Ingredients
- Eggs – Use five eggs to prepare your pumpkin filling.
- Pumpkin Puree – Be sure to grab a can of the pumpkin puree and not pumpkin pie filling.
- Heavy Cream – Create the perfect texture for your tart filling using heavy cream.
- Brown Sugar – Enhance the taste of the puree and make it sweeter using brown sugar.
- White Sugar – Not only will you need brown sugar, but you’ll also need a bit of white sugar to add to your mixture.
In addition to these ingredients, you’ll need other components for the filling and to prepare your crust, such as flour and shortening, to name a few.
Pumpkin Pie Tart Notes
- Before using your baking pan for your Pumpkin Pie Tart, coat it with an even amount of cooking spray. The cooking spray will keep the tart from getting stuck in the pan.
- Don’t slice into your tart until you’ve given it plenty of time to cool down. Place it on a wire rack to speed up the cooling period so you can slice into your tart and enjoy it.
- Store your tart in an airtight container. You can put the container in the fridge or leave it on the countertop, whichever you prefer.
Pumpkin-Flavored Tart Variations
- Consider serving each tart slice with a dollop of whipped cream. The sweet flavor of the whipped cream goes well with the pumpkin-flavored tart.
- A caramel drizzle would go great with this dessert. You can drizzle it on top of your tart while it’s still hot so it seeps into the pie, or you can wait until the pie cools down before adding it. Add as much of it as you’d like.
- Some people like to combine the taste of pumpkin with chocolate. If you’re one of those people, toss some mini white chocolate chips on top of your tart once it cools down. It will give it an extra sweet, enjoyable taste that everyone will love.
Which brand of pumpkin puree should I use?
You can use any brand, but make sure you’re using pumpkin puree and not pumpkin pie filling. Many brands offer this, including Libby’s and Great Value, so go for the brand name or choose the generic option based on your preference.
Is it normal for the center to jiggle when removed from the oven?
Yes! The sides of the tart should be golden brown but the center should still jiggle a bit as you remove it from the oven. It’s normal to see this, so don’t assume your tart is undercooked.
Can I use homemade pumpkin puree?
Absolutely. If you’d rather use fresh pumpkin puree prepared from scratch at home, feel free to do so. You don’t have to use the canned options.
What can I use in place of maple syrup?
If you don’t have maple syrup, you can swap it out for other ingredients, such as honey or agave nectar, which would work well as a substitute for maple syrup.
Get ready for the fall with this homemade Pumpkin Pie Tart recipe. It’s a sweet and tasty baked treat you can prepare in no time.
Try Some of My Other Favorite Pumpkin Recipes
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The recipe
Pumpkin Pie Tart
- Prep30 minutes
- Cook10 minutes
- Total40 minutes
- Servings8
Ingredients
Crust:
- 1 3/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 cup cold salted butter cubed
- 3 tbsp cold shortening
- 1/4 cup cold water
Filling:
- 5 eggs
- 2/3 cup brown sugar
- 3 Tbs sugar
- 1 15 oz can pumpkin puree not pie filling
- 2/3 cup heavy cream
- 1/3 cup + 1 Tbsp milk
- 1 Tbs maple syrup
- 1 1/2 tsp vanilla
- 1 1/2 tsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
Crust:
- 1 – In a food processor combine flour and salt. Add in cold butter and shortening and pulse until incorporated with the flour mixture. While the food processor is running, stream the water through the chute. Mix until a soft dough forms. Remove the dough from the food processor and form into a disc shape. Cover well with plastic wrap, then place into the fridge to chill for 1hour.
- 2 – Lightly spray a 9″ tart pan with baking spray and set aside. Towards the end of the chill time, preheat the oven to 375°. Remove the chilled dough from the fridge and place onto a clean, floured surface. Roll the dough out into a 12” circle, then transfer onto the prepared tart pan. Press the crust dough into all the crevices of the pan, then cut off any excess dough around the top. Cover the dough with a piece of parchment paper, then place pie weights or dry beans on top.
- 3 – Place the crust into the preheated oven on the center rack and bake for 10 minutes. Once the 10 minutes is up, remove the pie weights and continue baking for an additional 5 minutes. Once baked, remove from the oven and place onto a wire cooling rack.
Filling:
- 1 – Preheat the oven to 350°. In a large mixing bowl whisk together eggs, brown sugar and sugar. Add pumpkin puree and mix to combine. Next add in heavy cream, milk, maple syrup and vanilla and mix until incorporated. Add in cinnamon, salt, nutmeg and cloves and whisk to combine.
- 2 – Pour the mixture into the pre baked tart crust, then place into the preheated oven on the center rack. Bake for 55 minutes, until the edges are set and the center is just slightly jiggly. Once baked, remove from the oven and place onto a wire cooling rack. Let cool completely before slicing.
