Home · Recipes · Desserts & Baking · Pies & Tarts Easy Pumpkin Tart Author: Maryanne CabreraPublished: Nov 19, 2019Updated: May 17, 2021 View Recipe19 ReviewsThis post may contain affiliate links. Read our disclosure policy. This easy pumpkin tart features a buttery shortbread crust and an easy to mix pumpkin filling. For the finishing touch, the tart is decorated with melted white chocolate and chopped pecans. Table of Contents Pumpkin Tart with Shortbread CrustIngredientsServing SuggestionsMore Pumpkin RecipesEasy Pumpkin TartView moreView less I call this “the pumpkin pie for people that don’t like pumpkin pie.” First of all, it’s not a really a pie. It’s a tart. Instead of a flakey pie dough shell, this is made with a crunchy shortbread cookie type crust. Second, because this is baked in a shallow tart shell, the crust to filling ratio is more a bit more balanced. Pumpkin Tart with Shortbread Crust Autumn is here and that signals pie and tart season! These cooler months brings an abundance of baked goods for sharing with friends and family. Pumpkin pie is a staple during this season. From Halloween to Christmas, pumpkin pie is a must have at most dessert tables… except mine. I’ve never been the biggest fan of pumpkin pie. I love pumpkin spice. And, I love using pumpkin puree in baked goods such as pumpkin cheesecake doughnuts, brown butter pumpkin cake, and pumpkin sandwich bread. However, this website lacks a proper pumpkin dessert until now. This easy pumpkin tart is my version of the classic pumpkin pie. Ingredients This pumpkin tart has three components: 1) shortbread crust, 2) pumpkin filling, and 3) garnishes. Shortbread Crust The shortbread crust is made using a pâte sucrée dough, which translates to “sugar dough.” It is a simple mixture of butter, confectioners’ sugar, eggs, and flour. Easily mix the tart dough together like cookie dough. It is a crumbly dough that is very forgiving and easy to roll out. Don’t worry about rips or tears when lining the tart shell pan. With pâte sucrée, you can simply patch holes by pressing additional dough into the tear. Pâte sucrée needs to be pre-baked or blind baked before the filling can be added. Read more about the process in this pear frangipane tart recipe post. NOTE: the tart dough makes enough for TWO 9.5-inch or 10-inch fluted tart shells! (affiliate link) Store the second dough in the fridge for up to three days. For longer storage, keep in the freezer for up to a month. When ready to use, defrost the frozen dough in the fridge overnight. Use immediately the following day. What to do with second dough? These recipes use the same tart shell dough: Pear Frangipane Tart Almond Pine Nut Tart Pumpkin Filling This is the EASIEST, most straight forward filling ever. Simply mix all the ingredients together until smooth. That’s it. Combine canned pumpkin puree with sugars, eggs, spices, and milk. A mixture of granulated sugar, brown sugar, and maple syrup sweetens the filling. It is flavored with ground cinnamon and pumpkin pie spice mix. Garnishes I suggest drizzling the finished tart with melted white chocolate. Sprinkle toasted chopped pecans on top for additional crunch. Serving Suggestions Cool tart to room temperature before slicing. For cleaner slices, allow tart to chill in the fridge for a few hours. Slice tart shell into 8 generous portions or 10 moderate pieces. Serve tart at room temperature with soft whipped cream or vanilla ice cream. How to store leftovers? Pumpkin tart may be left out at room temperature for up to a day. Store leftovers in an airtight container in the fridge for up to three days. (Depending on the humidity of your fridge, condensation may form on the surface of tart.) More Pumpkin Recipes Banana Pumpkin Bread Bourbon Pumpkin Cocktail Pumpkin Ice Cream Maple Pumpkin Butter Easy Pumpkin Tart 4.60 from 5 votes This easy pumpkin tart features a buttery shortbread crust. The one bowl pumpkin filling is a breeze to make. For the finishing touch, the tart is decorated with melted white chocolate and chopped pecans. Yield: 9.5-inch tart or 10-inch tart Prep Time: 25 minutes minutesCook Time: 50 minutes minutesInactive Time: 1 hour hourTotal Time: 2 hours hours 15 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsTart Shell Dough:▢ 14 Tablespoons (198 g) unsalted butter, softened▢ ½ cup (58 g) powdered sugar▢ 1 large egg▢ 1 large egg yolk▢ 3 cups (390 g) all-purpose flour▢ ½ teaspoon kosher saltPumpkin Filling:▢ 1 ½ cup (340 g) canned pumpkin puree▢ ½ cup (100 g) granulated sugar▢ ¼ cup (55 g) light brown sugar, packed▢ 3 Tablespoon maple syrup▢ 2 large eggs▢ ½ teaspoon kosher salt▢ ½ teaspoon ground cinnamon▢ ½ teaspoon pumpkin pie spice mix*▢ 1 cup whole milk▢ ⅓ cup heavy creamGarnish:▢ melted white chocolate*▢ chopped toasted pecans Instructions Tart Shell Dough:In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add egg and egg yolk. Mix until well incorporated.Add flour and salt. Mix on low speed just until there are no longer any dry streaks of flour. Gently press dough together. Divide in two equal parts and pat into flat discs. Wrap each tightly in plastic wrap and chill for at least 1 hour, or overnight.When ready to roll out dough, place one disc on a lightly floured work surface (or between two sheets of wax paper). Roll into a circle about 11-inches in diameter. *Save other dough portion for other recipes. See notes.Gently transfer dough to 9.5-inch or 10-inch tart pan with removable bottom. Use your fingers to press dough against the sides and bottom of pan. Trim the overhang dough along the edges. Dock the bottom of tart. Cover with plastic wrap and let chill in the fridge while oven preheats.Preheat oven to 375 ° F.Remove plastic wrap from tart. Line tart with parchment paper or aluminum foil and add pie weights or dried beans. Bake for 8 minutes. Remove parchment paper and pie weights. Bake for another 6 minutes. Remove from oven and allow to cool while you prepare filling.Pumpkin Filling:Reduce temperature to 350°F.In a large bowl, use an electric hand mixer to beat pumpkin puree, sugar, brown sugar, and maple syrup. Alternatively, use a stand mixer fitted with paddle attachment.Add eggs and beat until incorporated. Add salt, cinnamon, pumpkin spice, milk and cream. Mix on low speed until thoroughly combined.Pour mixture into prepared crust. Bake for 35-40 minutes until the center of the tart is set is no longer jiggles. Remove from oven and cool on rack to room temperature. Garnish and Serving:For best results, let cooled pumpkin tart chill in the fridge for a few hours before serving. Chiling overnight is best.Drizzle melted white chocolate over cooled pie. Sprinkle chopped toasted pecans on top. Serve immediately. NotesTart Shell Notes: **Tart shell dough recipe makes enough for two 9.5-inch tart shells. Use second dough to make pear frangipane tart or almond pine nut tart. Tart shell dough keeps in the fridge for up to 3 days. Alternatively, store in the freezer for up to 1 month. Defrost in the fridge overnight and use immediately. Ingredient Notes: Use store-bought pumpkin spice mix. Or, make your own by mixing together: 1/2 tsp ground cinnamon, 1/4 teaspoon/grated nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon ground ginger. (This makes more than needed) Make sure to use canned PURE pumpkin puree. Do not use pumpkin pie mix. I gently melted 1/4 cup finely chopped white chocolate over a bain-marie (double boiler). Use a spoon, parchment paper cone, or piping bag to drizzle melted white chocolate over cooled tart. NutritionCalories: 458kcal | Carbohydrates: 59g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 273mg | Potassium: 210mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6472IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg Author: Maryanne Cabrera Course: DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Tatum says: November 22, 2019 Would you mind providing the amount of white chocolate you used to make the drizzle? Did you put it into a bag to pipe it or drizzle it with a spoon? It looks excellent! Will be making it for Thanksgiving. Reply
Maryanne Cabrera says: November 24, 2019 I gently melted about 1/4 cup chopped white chocolate and used a spoon to drizzle it on top. I’ll update the notes section of the recipe.
Lindsay says: December 3, 2019 This recipe was so delicious, and a huge hit with everyone! I can’t believe how easy it was to make, and it was extremely easy to make ahead, too! Reply
Maryanne Cabrera says: December 9, 2019 That’s so wonderful to hear! Thank you for giving the recipe a try!
Vb says: November 6, 2020 Hi! Can you suggest a substitute for the egg? For both the dough and filling. Reply
Joy says: November 19, 2021 Hi! I’m planning to make this for our family’s Thanksgiving , using a rectangular tart pan sized 6.5 inches x 10.5 inches (16.5cm x 26.6cm). Is the recipe’s amount adequate for this pan size? Thanks in advance! Reply
Maryanne Cabrera says: November 22, 2021 Hi! Yes, a rectangular pan 6.5×10.5-inches will work. Baking time may vary depending on the depth of your tart pan.
Jen says: November 27, 2021 This is an excellent recipe! I made it probably once a week for two months after I discovered it and remains a favourite. Thank you! Reply
Holly says: December 10, 2021 Really lovely looking tart. I am considering this tart as part of my Christmas menu line up. Could it be made a week in advance (less the toppings) and frozen until a.m. of? Typically I prefer to make desserts fresh day of or late the day before a meal but my menu is getting a bit big this year so I’m trying to lighten my load a bit. Thanks in advance, Holly Reply
Maryanne Cabrera says: December 10, 2021 Hi Holly, this tart does not freeze well. The pumpkin filling will weep and separate if frozen and defrosted.
Holly says: December 26, 2021 Thank you for the recipe. I’m not a big fan of pumpkin pie either but I did enjoy this tart. I did end up with more filling than needed so I made a few small ramekins which I baked and decorated with white chocolate and snowflake cut outs using the excess pastry dough. I used a 9.5″ tart pan with remote base, not sure why I had so much filling left over. Measurements and ingredients used were exactly as written. In the end, not a big deal as there was no waste. Reply
Cheryl Nathan says: October 28, 2023 This sounds delicious and the recipe is easy to follow deffinetely making this might omit the cream however. Many thanks Reply
Kate W says: November 22, 2023 This was the first tart I’ve ever made and it was so easy to put together! My tart shell dough was looking curdled while mixing it together but it ended up turning out beautifully. I only have a 9in tart pan so I had extra filling. I plan to make a second one with the extra filling and tart dough. Can’t wait to eat this at Thanksgiving! Reply
Tota says: November 7, 2024 I am planning to make it for thanksgiving, can the tart be pre baked then stored at room temperature and the next day add the filling and bake it? Thanks Reply
Maryanne Cabrera says: November 8, 2024 No, I would not recommend doing that. Instead, you could bake the tart one or two days before serving. Keep it chilled. Then, add the chocolate decor right before serving.