This creamy pumpkin tart features a homemade crust that is super easy to make in the food processor. Add a few dollops of whipped cream for a classic Thanksgiving dessert.
If you’re looking for a classic pumpkin dessert to serve for Thanksgiving this year, might I suggest a tart? This elegant dessert is surprisingly simple to make and full of warming autumn flavors thanks to ground cinnamon, ginger, nutmeg, and cloves. Made with heavy cream and whole milk, this creamy brown-sugar sweetened dessert is always a hit!
What is the Difference Between a Pie and a Tart?
The main differences between a tart and a pie have to do with shape and depth. There are also some differences in the crust.
- A tart is usually made in a shallow baking dish and only has crust along the sides. The crust should be firm and crumbly. Tarts are usually baked in a dish that has removable sides, so the tart is unmolded before it is cut and served.
- A pie is usually made in a deeper pie dish that does not have removable sides. The crust should be tender and flakey, not crumbly. A pie is usually cut and served straight from the pie dish. It can also have a crust on top, depending on the kind of pie you are making.
Both a tart and a pie can be either sweet or savory. They also are usually served with similar accompaniments, like whipped cream or perhaps a scoop of ice cream.
Tips for Success
- Don’t overmix the dough. This dough for this pumpkin tart is made in the food processor, which makes it incredibly simple but also lends itself to overmixing. You just want to pulse the dough until it comes together in a ball.
- Let it chill overnight. The baked tart should be chilled for at least 4 hours, but overnight is better. The longer it has to chill the more it will set. This means that it will be easier to get a clean and pretty slice!
Serving a Pumpkin Tart
What goes with a tart? I like to serve slices of this dessert with dollops of whipped cream on top of each slice and a scant sprinkling of ground cinnamon. You can also add a scoop of vanilla ice cream on the side. Eggnog ice cream would be lovely too!
How to Store Extras
Cover extras with saran wrap and store the tart in the fridge. It will keep for 3-4 days. When you’re ready to enjoy a slice, simply cut one out of the tart, add your toppings, and dig in.Print
Pumpkin Tart with Homemade Crust
This creamy pumpkin tart features a homemade crust that is super easy to make. Add a few dollops of whipped cream and a few sprinkles of ground cinnamon for a classic Thanksgiving dessert.
- Prep Time: 20 minutes
- Chilling Time: 1 hour
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 1 10-inch tart
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 4 tablespoons cold butter, cubed
- 2 1/2 tablespoons shortening, cubed
- 2 – 4 tablespoons ice water
- 1 1/2 cups canned pumpkin puree
- 3/4 cups packed light brown sugar
- 2 eggs
- 2/3 cup whole milk
- 2/3 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Whipped cream, for serving (optional)
- Additional ground cinnamon, for serving (optional)
Make the Tart Crust
In a food processor, pulse together the flour, sugar, and salt to combine. Add the butter and shortening and pulse 2-3 times, until you have pea-sized crumbles.
Add the ice water, 1 tablespoon at a time, and pulse after each addition, until the dough is wet enough to be pressed into a ball. Mix the dough as little as possible.
Transfer the dough to a piece of plastic wrap and press into a disc. Cover with plastic and place in the fridge for at least an hour.
Bake the Crust
When you’re ready to make the pie, grease a 10-inch tart plate with a removable bottom. Place the tart plate on a baking sheet. Preheat the oven to 375°F.
Place the dough on a lightly floured work surface and roll into a circle ¼ inch thick and about 2 inches larger than your pie plate. Transfer to the prepared pan and gently press the crust into the pan. Trim any excess crust from the edges. Use a fork to poke holes in the crust all over.
Cover the tart with a piece of crumpled parchment paper and add pie weights or dried beans. Bake the crust for 8 minutes, or until just golden and set. Remove the parchment and weights, then bake for another 6 minutes. Remove the crust from the oven and cool for 15 minutes.
Reduce the oven to 350°F.
Make the Filling & Bake
To make the filling, beat together the pumpkin and sugar with a paddle attachment or an electric hand mixer. Add the eggs, one at a time beating well after each addition, until smooth.
Reduce the mixer to low and add the milk, cream, salt, cinnamon, ginger, nutmeg, and cloves. Stir until combined.
Pour the filling into the cooled pie crust. Bake for 40 to 50 minutes, or until the center is just jiggly.
Remove from the oven and let cool to room temperature. Cover and place the tart in the fridge for at least 4 hours and up to overnight (preferred).
Serve with dollops of whipped cream and a scant sprinkle of ground cinnamon.
Keywords: pumpkin tart, thanksgiving dessert, pumpkin desserts