Easy Pumpkin Tart

4.60 from 5 votes

This pumpkin tart is the elegant upgrade traditional pumpkin pie deserves. A buttery shortbread crust cradles silky spiced pumpkin filling, finished with white chocolate drizzle and toasted pecans for restaurant-quality results at home.

Yield: 9.5-inch tart or 10-inch tart

Prep Time25

Cook Time50

Inactive Time1

Total Time2 15

Course: Dessert

Cuisine: American

Servings:

Author: Maryanne Cabrera

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