Oh, pumpkin tart with pecan crust – just saying those words makes me feel all warm and cozy inside! This is hands-down my favorite fall dessert, the one I start dreaming about as soon as the leaves begin to turn. There’s something magical about that buttery pecan crust meeting the spiced pumpkin filling that just screams autumn.
I can still remember the first time I made this for Thanksgiving years ago – my kitchen smelled like a pumpkin spice candle factory (in the best way possible), and my family practically licked their plates clean. Now it’s become our official “welcome to fall” tradition. The crunch of that pecan crust against the smooth pumpkin filling? Absolute perfection.
Ingredients for Pumpkin Tart with Pecan Crust
Let me tell you about the dream team of ingredients that make this pumpkin tart so special. I’m all about keeping things simple but impactful – each component plays a crucial role in creating that perfect balance of textures and flavors we love. Just wait until you smell that pecan crust toasting in the oven!
Crust Ingredients
For that irresistible crunchy base that makes this tart stand out, you’ll need:
- 1 1/2 cups crushed pecans (measure after crushing – I like mine somewhere between fine and chunky)
- 1/4 cup melted butter (unsalted is my go-to, but salted works if you like that sweet-salty contrast)
- 2 tablespoons packed brown sugar (dark brown gives extra molasses flavor, but light works too)
Filling Ingredients
The silky pumpkin filling comes together with:
- 1 can (15 oz) pure pumpkin puree (not pie filling – we want pure pumpkin!)
- 1/2 cup heavy cream (this is where the luxurious texture comes from)
- 2 large eggs (room temperature blends better)
- 1/2 cup granulated sugar (you can adjust this to taste)
- 1 teaspoon cinnamon (the star of our spice show)
- 1/2 teaspoon nutmeg (freshly grated if you’re feeling fancy)
- 1/4 teaspoon cloves (just enough to whisper in the background)
- 1/4 teaspoon salt (to make all the flavors pop)
How to Make Pumpkin Tart with Pecan Crust
Okay, let’s dive into the fun part – making this beautiful pumpkin tart come to life! Don’t let the fancy look fool you; it’s actually super simple to put together. Just follow these steps, and you’ll have a showstopper dessert that’ll make everyone think you slaved away in the kitchen for hours.
Preparing the Pecan Crust
First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab a medium bowl and toss in your crushed pecans, melted butter, and brown sugar. Mix it all together until every pecan piece is coated in that buttery goodness. It should look like wet sand when it’s ready.
Now, take your tart pan (I use a 9-inch one) and press that pecan mixture firmly into the bottom and up the sides. Really pack it in there – you want it to hold together when you slice it later. Pop it in the oven for 10 minutes to set. Oh, and your kitchen will start smelling amazing already!
Mixing the Pumpkin Filling
While the crust is baking, let’s make that luscious pumpkin filling. In a large bowl, whisk together the pumpkin puree and heavy cream until smooth. Then add the eggs one at a time, whisking well after each. The mixture should be nice and creamy.
Now for the fun part – the spices! Add the sugar, cinnamon, nutmeg, cloves, and salt. Whisk everything together until it’s completely combined and silky smooth. If you want an extra velvety texture, you can blend it for a few seconds, but honestly, whisking does the trick just fine.
Baking and Cooling
By now, your crust should be ready. Carefully pour the pumpkin filling into the warm crust – it’s okay if the crust is still hot. Smooth the top with a spatula, then bake for about 40 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O).
Here’s the hardest part – you’ve got to let it cool completely before slicing! I know, the temptation is real, but trust me, this tart needs time to set properly. About 2 hours at room temperature should do it. The wait is absolutely worth it when you get that perfect slice.
Tips for the Perfect Pumpkin Tart with Pecan Crust
Listen, after making this tart more times than I can count, I’ve picked up some game-changing tricks that’ll take yours from good to “Oh my gosh, can I have the recipe?” levels of amazing. First up – that crust. Let it cool just slightly before adding the filling (about 5 minutes), but don’t let it go cold. A warm crust helps prevent that dreaded filling separation!
Want next-level smooth filling? Give it a quick blend with an immersion blender before pouring. It makes the texture like silk. And here’s my secret weapon – wrapping foil around the crust edges halfway through baking to prevent over-browning. Genius, right? For more baking tips, check out our slow cooker pumpkin bread recipe.
Storage tip: Keep leftovers (ha! like you’ll have any) in the fridge covered tightly for up to 3 days. The flavors actually deepen overnight – if you can wait that long! Serve slices slightly chilled with a dollop of whipped cream and extra crushed pecans on top for that perfect finishing touch.
Variations for Pumpkin Tart with Pecan Crust
Oh, the fun part – making this tart your own! My neighbor Mary adds a tablespoon of bourbon to her pumpkin filling (genius move), while my cousin swears by swapping half the pecans for gingersnaps in the crust. Want to change things up? Try:
- A cloud of freshly whipped cream with orange zest folded in
- A drizzle of salted caramel sauce for that sweet-salty kick
- Adding 1/4 teaspoon cardamom to the spice mix for extra warmth
- Topping with candied pecans for extra crunch
Honestly, once you master the base recipe, the possibilities are endless. What will your signature twist be? If you love pumpkin, you might also enjoy our Spiced Pumpkin Pecan Bread.
Serving and Storing Pumpkin Tart with Pecan Crust
Here’s the beautiful part – this pumpkin tart actually gets better after it chills! I always make mine at least a few hours ahead so it has time to set properly in the fridge. Serve it straight from the refrigerator – that cool, creamy filling against the crisp pecan crust is absolute perfection.
Leftovers (if you’re lucky enough to have any) keep wonderfully in the fridge for up to 3 days – just cover tightly with plastic wrap. Want to serve it warm? Pop individual slices in the microwave for 10-15 seconds, just enough to take the chill off. Pro tip: The crust stays crispier if you reheat at 300°F for 5 minutes instead!
For parties, I love arranging the slices on a pretty platter with little dollops of whipped cream and some extra crushed pecans scattered around. It makes everyone feel fancy while keeping all that home-baked goodness we love.
Nutritional Information
Here’s the scoop on what’s in each delicious slice of our pumpkin tart with pecan crust! Remember, these numbers can vary depending on your specific ingredients and brands. One serving (about 1/8 of the tart) clocks in at approximately 280 calories, with 20g of healthy fats from those wonderful pecans and butter, 24g of carbs, and 4g of protein. Not too shabby for such a decadent-tasting dessert! For more information on nutritional values, you can consult resources like the USDA’s FoodData Central.
Frequently Asked Questions
I get so many questions about this pumpkin tart recipe, and I love sharing all the little tricks I’ve learned! Here are answers to the ones that pop up most often:
Can I use walnuts instead of pecans?
Absolutely! Walnuts make a fantastic substitute if you don’t have pecans on hand. They’ll give you that same satisfying crunch, though the flavor will be slightly more earthy. I actually did this just last Thanksgiving when I ran out of pecans – just toast them first for extra nuttiness. Almonds work too, but they’re not quite as rich.
How long does this tart keep fresh?
This tart keeps beautifully in the fridge for 3-4 days when stored properly in an airtight container. The crust might soften a tiny bit after day two, but the flavors actually deepen and improve! I often make it a day ahead for gatherings – the resting time lets all the spices meld together perfectly.
Can I make this recipe gluten-free?
You’re in luck – this recipe is naturally gluten-free since we’re using pecans instead of flour for the crust! Just double-check that your pumpkin puree and spices are certified gluten-free if that’s a concern. For an extra-safe bet, I sometimes add 1 tablespoon of gluten-free flour blend to the crust mixture to help it bind even better.
Got more questions? Drop them in the comments – I’m always happy to help troubleshoot your baking adventures!
Now it’s your turn! I’d love to hear how your pumpkin tart adventure turned out. Did you add any special twists? How did your family react? Drop a comment below with your results, tips, or photos – nothing makes me happier than seeing your baking successes! And if you loved it, don’t forget to share the recipe with your fellow pumpkin spice enthusiasts. You might also like our Gluten-Free Pumpkin Bread.
Luscious Pumpkin Tart with Pecan Crust in 5 Simple Steps
A delicious pumpkin tart with a crunchy pecan crust, perfect for fall gatherings.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Total Time: 1 hr 5 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups crushed pecans
- 1/4 cup melted butter
- 2 tbsp brown sugar
- 1 can (15 oz) pumpkin puree
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix crushed pecans, melted butter, and brown sugar in a bowl.
- Press the pecan mixture into a tart pan to form the crust.
- Bake the crust for 10 minutes, then remove from oven.
- In another bowl, whisk pumpkin puree, heavy cream, eggs, granulated sugar, cinnamon, nutmeg, cloves, and salt.
- Pour the filling into the baked crust.
- Bake for 40 minutes or until the filling is set.
- Let the tart cool before serving.
Notes
- Let the crust cool slightly before adding the filling.
- For a smoother texture, blend the filling before pouring.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
