Name: Best Pumpkin Tart Recipe | How to Make
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1
Cuisine: American
Ingredients: 15 ounces Pumpkin Puree; 14 ounces Sweetened Condensed Milk; 2 large Eggs; 1½ teaspoons Pumpkin Pie Spice; ½ teaspoon Salt; 1 teaspoon Vanilla Extract; Whipped Cream for topping; 1½ cups All-purpose Flour; ¼ cup White Granulated Sugar; ½ teaspoon Salt; ½ cup unsalted Butter, melted; 1-2 tablespoons Water (if needed)

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Discover the best pumpkin tart recipe with easy step-by-step instructions. Learn how to create a delicious, homemade pumpkin tart that’s perfect for any occasion.

Looking for a delicious and easy-to-make pumpkin dessert? Look no further than this classic pumpkin tart recipe. Perfect for the fall season, this tart features a buttery crust and a rich, creamy pumpkin filling that’s sure to satisfy your sweet tooth.

Best Pumpkin Tart Recipe | How to Make

This Pumpkin Tart looks amazing, tastes amazing, and is one of the easiest recipes in my baking arsenal. A crisp, sweet, and buttery crust filled with smooth, spiced pumpkin custard and topped with a dollop of whipped cream. The creamy filling is only 6 ingredients, and the only tools you need are a whisk and bowl. This tart bakes up quickly and doesn’t crack when it cools. The buttery crust comes together as fast and as easily as a graham cracker crust and can be used for a huge variety of tarts and pies.

It’s that time of year! When the leaves start to turn, and the air grows crisp, there’s nothing quite like the comforting flavor of pumpkin. This classic pumpkin tart recipe is the perfect way to celebrate the season and impress your guests with a delectable homemade dessert.

Whether you are hosting a Thanksgiving dinner gathering or simply craving a cozy autumn treat, this perfect pumpkin tart recipe is sure to delight! Enjoy a slice with a hot cup of coffee or tea for the ultimate fall experience or with your winter meal.

Overhead view of a pumpkin tart, one piece removed, two others are cut on the white serving dish. The removed piece of pumpkin tart is on a white plate in the upper right.

Tips and variations for making this pumpkin tart recipe:

● Sometimes, butter from the crust can leak out of the bottom of a tart pan. To keep your oven clean, bake this tart with a sheet pan placed one rack below the tart. This will just catch the drips that may fall.
● Do not use pumpkin pie filling for this recipe. You want Pumpkin Puree. The only ingredient listed on the pan should be pumpkin.
● Don’t have Pumpkin Spice? Make your own by combining equal amounts of ground cinnamon, nutmeg, cloves, and ginger.
● In the United States, ½ cup butter = 1 stick, 1 cup = 2 sticks
● Currently, in the United States, one can of sweetened condensed milk is 14 ounces.
● You could use pie weights to avoid bubbles in the tart dough, but I have not done so with this recipe.
● No stand mixer for this one; you whisk by hand. You can, of course, use your mixer if you like. Just use a low-speed.
● How to make vanilla extract
● Elevate Your Baking Game: Learn the Magic of Sifting
● Butter in Baking: Essential Tips for Perfect Baked Goods
● Cake Troubleshooting 101: Navigating Baking Challenges with Ease
● Store leftovers, covered, in the fridge for up to 3 days.
● Yes, this tart freezes. You can freeze this tart for up to 2 months. I recommend freezing the tart in the pan. Once it is frozen, you can remove it from the pan and wrap the frozen tart in plastic wrap and then in tin foil. When you are ready to serve, unwrap the tart while it is still frozen, place it on your serving dish, and thaw it in the fridge.

Delicious pumpkin recipes you might enjoy:

● Easy Crustless Pumpkin Pie Recipe – fewer carbs than a traditional pumpkin pie as there is no traditional pie crust
● Pumpkin Bread Braid Recipe | Best and Easy – great for your Thanksgiving menu
● Pumpkin Sugar Cookies Recipe – pumpkin cookies
● Pumpkin Brownies Recipe – easy pumpkin desserts!

Best Pumpkin Tart Recipe | How to Make. Discover the best pumpkin tart recipe with easy step-by-step instructions. Learn how to create a delicious, homemade pumpkin tart that's perfect for any occasion.

If you enjoy delicious food, you will love these fabulous dessert tart recipes:

● Butter Tarts Recipe – mini tarts
● Easy Plum Tart Recipe – so good!
● Nectarine Tart Recipe – custard tart
● Strawberry Tart Recipe – a nice change from fruit pies

If you enjoy pie recipes, you will love these delicious recipes:

● Homemade Fresh Apple Pie Recipe
● Butterscotch Cinnamon Pie Recipe| How to Make

Best Pumpkin Tart Recipe Ingredients:

For the Crust:

● 1½ cups All-purpose Flour
● ¼ cup White Granulated Sugar
● ½ teaspoon Salt
● ½ cup unsalted Butter, melted
● 1-2 tablespoons Water (if needed)

For the Pumpkin Filling:

● 15 ounces Pumpkin Puree
● 14 ounces Sweetened Condensed Milk
● 2 large Eggs
● 1½ teaspoons Pumpkin Pie Spice
● ½ teaspoon Salt
● 1 teaspoon Vanilla Extract
● Whipped Cream for topping

Best Pumpkin Tart Mise en Place:

● 10″ Tart Pan
● Cooking Spray
● Medium Mixing Bowl
● Large Mixing Bowl
● Rubber Spatula
● Measuring Cup
● Measuring Spoons
● Wire Baking Rack (Cooking Rack, Baking Rack, Wire Rack)

Best Pumpkin Tart Recipe Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Spray a 10” tart pan with a thin layer of cooking spray. Set aside.

3. In a medium-sized bowl, stir together the flour, sugar, and salt.
4. Make a well in the middle of the dry ingredients and pour the melted butter in. Use a wooden spoon or clean finger to work the ingredients together to form a rough, sand-like dough.

5. Sprinkle half of the dough around the inside edge of the tart pan and press up the sides. Try to keep it as even as possible. You will need a thicker outside edge to maintain the structure of the tart, so keep that in mind when you go up the sides of the tart pan.
6. Sprinkle the remaining dough into the middle of the pan and press it evenly into a bottom crust. Use a fork to prick the dough to prevent rising and air bubbles.

7. Bake in a preheated 350°F oven for 10 minutes.
8. Remove the baked tart shell from the oven and spray a flat-bottomed drinking glass with cooking spray. Use the glass to press down any air bubbles that may have formed and any side shrinkage that may have occurred. Return to the oven and bake for another 5 minutes. Remove the tart crust from the oven and set aside for now. You are blind baking the tart crust.

9. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract.

10. Pour the filling into the pre-baked tart shell and bake in a preheated 350°F oven for 30-35 minutes. The filling will be much darker and will appear “dry.” You want it to jiggle just slightly in the middle.

11. Remove from the oven and cool completely on a wire rack before topping with whipped cream and serving.

12. Store leftovers, covered, in the fridge for up to three (3) days.

13. You can freeze this tart for up to two (2) months. I recommend freezing the tart in the pan. Once it is frozen, you can remove it from the pan and wrap the frozen tart in plastic wrap, then in tin foil. When you are ready to serve, unwrap the tart while it is still frozen and place on your serving dish and thaw in the fridge.

Yield: 1

Best Pumpkin Tart Recipe | How to Make

Best Pumpkin Tart Recipe | How to Make. Discover the best pumpkin tart recipe with easy step-by-step instructions. Learn how to create a delicious, homemade pumpkin tart that's perfect for any occasion.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Crust:

1½ cups All-purpose Flour
¼ cup White Granulated Sugar
½ teaspoon Salt
½ cup unsalted Butter, melted
1-2 tablespoons Water (if needed)

For the Pumpkin Filling:

15 ounces Pumpkin Puree
14 ounces Sweetened Condensed Milk
2 large Eggs
1½ teaspoons Pumpkin Pie Spice
½ teaspoon Salt
1 teaspoon Vanilla Extract
Whipped Cream for topping

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Spray a 10” tart pan with a thin layer of cooking spray. Set aside.
In a medium-sized bowl, stir together the flour, sugar, and salt.
Make a well in the middle of the dry ingredients and pour the melted butter in. Use a wooden spoon or clean finger to work the ingredients together to form a rough, sand-like dough.
Sprinkle half of the dough around the inside edge of the tart pan and press up the sides. Try to keep it as even as possible. You will need a thicker outside edge to maintain the structure of the tart, so keep that in mind when you go up the sides of the tart pan.
Sprinkle the remaining dough into the middle of the pan and press it evenly into a bottom crust. Use a fork to prick the dough to prevent rising and air bubbles.
Bake in a preheated 350°F oven for 10 minutes.
Remove the baked tart shell from the oven and spray a flat-bottomed drinking glass with cooking spray. Use the glass to press down any air bubbles that may have formed and any side shrinkage that may have occurred. Return to the oven and bake for another 5 minutes. Remove the tart crust from the oven and set aside for now. You are blind-baking the tart crust.
In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, salt, and vanilla extract.
Pour the filling into the pre-baked tart shell and bake in a preheated 350°F oven for 30-35 minutes. The filling will be much darker and will appear "dry." You want it to jiggle just slightly in the middle.
Remove from the oven and cool completely on a wire rack before topping with whipped cream and serving.
Store leftovers, covered, in the fridge for up to three (3) days.
You can freeze this tart for up to two (2) months. I recommend freezing it in the pan. Once it is frozen, you can remove it from the pan and wrap it in plastic wrap and aluminum foil. When you are ready to serve, unwrap the tart while it is still frozen, place it on your serving dish, and thaw it in the fridge.

Best Pumpkin Tart Recipe | How to Make