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.”
This easy pumpkin tart is the answer for anyone who thinks traditional pumpkin pie has too much filling and not enough crust. With a buttery shortbread base instead of flaky pastry, and a shallow tart pan that balances every bite perfectly, this is the pumpkin dessert that even pumpkin pie skeptics will love.
Here’s my confession: despite running a baking blog for nearly two decades, I’ve never been a traditional pumpkin pie fan. The soggy crust, the overwhelming filling-to-crust ratio, the one-note texture—it never clicked for me.
I’ve spent years figuring out how to showcase this fall ingredient properly. This easy pumpkin tart is my answer to the pumpkin pie problem—and it converts skeptics every single time.
I’ve never been the biggest fan of pumpkin pie. But, 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.
Why Pumpkin Tart is Better Than Pie
The crust makes all the difference. Instead of traditional pie dough, this tart uses a French pâte sucrée—a sweet shortbread-style crust that’s:
- Sturdy enough to hold the filling without getting soggy
- Buttery and cookie-like (not flaky)
- Easy to work with and forgiving for beginners
Better proportions. A shallow tart pan creates the ideal crust-to-filling ratio, so every slice delivers the perfect balance of textures and flavors.
Elegant presentation. The fluted edges and decorative white chocolate drizzle make this dessert look bakery-professional with minimal effort.
Ingredients
This pumpkin tart has three simple components:
- Shortbread Tart Crust (Pâte Sucrée)
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.
Important note: This recipe makes enough dough for TWO 9.5 to 10-inch tart shells. Store the extra dough in the fridge for up to 3 days or freeze for up to a month. Use it for my pear frangipane tart or 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
- Melted white chocolate – Adds visual appeal and subtle sweetness
- Toasted pecans – Provide welcome crunch
Pro Tips from a Pastry Chef
Don’t overwork the tart dough. Mix just until combined to keep the crust tender and cookie-like.
Patch tears easily. Pâte sucrée is forgiving—simply press extra dough into any cracks or holes.
Check doneness carefully. The filling is done when the center barely jiggles. It will continue to set as it cools.
Chill before slicing. For bakery-perfect slices, refrigerate the tart for at least 2-3 hours before cutting.
Toast your pecans. This intensifies their flavor and adds extra crunch. Toast in a 350°F oven for 5-7 minutes.
Storage and Make-Ahead
Room temperature: The tart can sit out for up to 1 day.
Refrigerator: Store in an airtight container for up to 3 days. Note that condensation may form on the surface depending on your fridge’s humidity.
Make ahead: Bake the tart 1-2 days before serving and keep chilled. Add the white chocolate drizzle and pecans just before serving for the best texture.
Freeze the dough: The extra tart dough freezes beautifully for up to 1 month. Defrost overnight in the fridge and use the next day.
Serving Suggestions
Slice generously: Cut into 8 large portions or 10 moderate slices.
Serve at room temperature for the best flavor and texture.
Pair with toppings: Soft whipped cream or vanilla ice cream complement the spiced filling perfectly.
Holiday presentation: The white chocolate drizzle and pecans make this tart elegant enough for Thanksgiving, Christmas, or any special gathering.
FAQ
Absolutely! Bake the tart 1-2 days before and store it in the fridge. Add the chocolate and pecans right before serving.
I don’t recommend this. The crust won’t stay as crisp. Instead, bake the entire tart in advance.
Pumpkin puree is plain cooked pumpkin. Pumpkin pie filling has sugar and spices already added. Always use pure pumpkin puree for this recipe.
More Pumpkin Recipes
Easy Pumpkin Tart
Ingredients
Tart 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 salt
Pumpkin 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 cream
Garnish:
- 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.
Notes
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.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
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
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.
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!