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.
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.
Easy Pumpkin Tart
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.
This easy pumpkin tart has three components:
- Shortbread Crust
- Pumpkin Filling
The shortbread crust is made using a pâte sucrée dough, which translates to “sugar dough.”
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:
This is the EASIEST, most straight forward filling ever. Simply mix all the ingredients together until smooth. That’s it.
A mixture of granulated sugar, brown sugar, and maple syrup sweetens the filling. It is flavored with ground cinnamon and pumpkin pie spice mix.
I suggest drizzling the finished tart with melted white chocolate. Sprinkle toasted chopped pecans on top for additional crunch.
Served whipped cream or a scoop of vanilla ice cream on the side.
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.)
Easy Pumpkin Tart
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.
Tart Shell Dough:
- 14 Tablespoons (198 g) unsalted butter, softened
- 1/2 cup (58 g) powdered sugar
- 1 large egg
- 1 large egg yolk
- 3 cups (390 g) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cup (340 g) canned pumpkin puree
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) light brown sugar, packed
- 3 Tablespoon maple syrup
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice mix*
- 1 cup whole milk
- 1/3 cup heavy cream
- melted white chocolate*
- chopped toasted pecans
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.
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.
Tart 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.
- 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.