Description
A rich and creamy Spiced Pumpkin Tart featuring a buttery pecan pastry crust and smooth pumpkin filling flavored with brown sugar, cinnamon, ginger, nutmeg, cloves, and a subtle touch of black pepper. An elegant make-ahead fall dessert that’s perfect for Thanksgiving and seasonal gatherings.
Ingredients
Scale
- 2/3 cup (85g) pecans, chopped or halved
- 1 1/4 cups (160g) all-purpose flour
- 1/4 teaspoon salt, for the crust
- 2 tablespoons (25g) granulated sugar
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1/4 cup (60ml) ice-cold water
- 1 1/3 cups (300g) pumpkin puree
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (180ml) heavy cream
- 1 large egg
- 1/4 teaspoon salt, for the filling
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 small pinch ground black pepper
- Whipped cream, optional for serving
- Salted caramel, optional for serving
- Pepitas, optional for serving
- Chopped pecans, optional for serving
Instructions
- Preheat the oven to 375°F (190°C). Place a large baking sheet on the center oven rack so the tart can bake on top of it.
- Make the pecan crust by adding the pecans, flour, 1/4 teaspoon salt, and granulated sugar to a food processor. Pulse until the mixture resembles coarse meal.
- Add the cold cubed butter and pulse until the mixture forms pea-sized crumbs. Drizzle in the ice-cold water and pulse about 8–10 times, just until the crumbly dough comes together and no dry flour remains.
- Press the dough firmly and evenly over the bottom and up the sides of a 9-inch tart pan. Line the crust with parchment paper and fill evenly with pie weights.
- Place the tart pan on the hot baking sheet and par-bake for 15 minutes. Carefully remove the parchment and pie weights. Prick the bottom of the crust with a fork, then bake for another 10–12 minutes to set and dry the base.
- Remove the crust from the oven and reduce the oven temperature to 350°F (177°C).
- Prepare the filling by whisking together the pumpkin puree, brown sugar, heavy cream, egg, 1/4 teaspoon salt, cinnamon, ginger, nutmeg, cloves, and black pepper until completely combined and smooth.
- Pour the pumpkin filling into the warm par-baked crust. Place the tart back on the baking sheet and bake at 350°F (177°C) for approximately 45–48 minutes. The edges should be set while a small area in the center still has a gentle wobble.
- Remove the tart from the oven and place it on a wire rack. Cool completely for at least 4–5 hours so the pumpkin filling can fully set.
- Slice and serve with whipped cream, salted caramel, pepitas, chopped pecans, or your preferred toppings.
Notes
- Use pure pumpkin puree rather than prepared pumpkin pie filling.
- Keep the butter and water very cold when preparing the pecan pastry for the best texture.
- Do not skip par-baking the crust, as it helps prevent a soggy bottom underneath the pumpkin filling.
- Walnuts can be substituted for pecans if desired.
- For a nut-free alternative, use a suitable traditional tart crust or cookie crust instead of simply omitting the pecans.
- Half-and-half can replace heavy cream in a pinch, although heavy cream produces a richer and creamier filling.
- Instead of the ginger, nutmeg, cloves, and black pepper, use 1 teaspoon pumpkin pie spice while keeping the 1 1/4 teaspoons cinnamon.
- A slight wobble in the center is normal when the tart is finished baking. Avoid overbaking because the filling continues to set as it cools.
- The par-baked crust can be prepared up to 3 days ahead and stored covered in the refrigerator.
- The filling can be prepared 1 day ahead and refrigerated until needed.
- The finished tart can be made 1 day ahead, making it ideal for Thanksgiving and entertaining.
- Cover leftovers tightly and refrigerate for up to 5 days.
- The baked and completely cooled tart can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 35 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 430 kcal
- Sugar: 25 g
- Sodium: 170 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg