Pumpkin Spice Tart: A Delicious Pumpkin Spice Tart Recipe with a Creamy Filling and Flaky Crust.

Introduction

Is your go-to fall dessert doing justice to pumpkin season, or are you missing out on a better, creamier, flakier alternative? While pumpkin pie has long reigned as the seasonal staple, this delicious pumpkin spice tart recipe with a creamy filling and flaky crust is quickly becoming a crowd favorite—and for good reason. According to Google Trends, “pumpkin tart” searches spike by over 40% between September and November, suggesting a shift in what people crave during fall gatherings.

This recipe marries the warm, nostalgic spices of autumn with a rich, velvety filling and a buttery, flaky crust that rivals any pie you’ve ever had. Whether you’re hosting Friendsgiving, a cozy Sunday brunch, or a fall-themed dinner party, this tart is your new go-to dessert.

Ingredients List

Creating the perfect pumpkin spice tart starts with the right ingredients. Here’s everything you’ll need for a tart that’s bursting with fall flavor and luscious texture:

For the crust:

• 1 ¼ cups all-purpose flour
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 3–4 tablespoons ice water

Optional substitutions: Use almond flour for a nutty, gluten-free crust, or swap in coconut oil for a dairy-free version.

For the creamy pumpkin filling:

• 1 ½ cups canned pumpkin puree (not pumpkin pie filling)
• ¾ cup heavy cream
• ¼ cup whole milk
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 teaspoon pure vanilla extract
• Pinch of salt

Optional boost: Add 1 tablespoon of maple syrup for extra depth and natural sweetness.

Timing

You can whip up this delicious pumpkin spice tart in just 90 minutes, from prep to plate—about 20% quicker than traditional pumpkin pies that often require long blind-baking and cooling times.

• Prep Time: 30 minutes
• Chill Time (for crust): 20 minutes
• Bake Time: 40 minutes
• Total Time: 90 minutes

Step-by-Step Instructions

Step 1: Make the crust

In a large bowl, whisk together flour, sugar, and salt. Add cold butter cubes and cut in using a pastry cutter or fingers until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, just until the dough comes together.

Pro Tip: Don’t overwork the dough. Tiny butter pockets are key for flakiness.

Step 2: Chill and roll out the dough

Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 20 minutes. Roll it out on a floured surface and transfer to a 9-inch tart pan, pressing into edges and trimming excess.

Step 3: Pre-bake the crust

Prick the crust with a fork, line with parchment paper, and add pie weights or beans. Bake at 375°F (190°C) for 10 minutes. Remove weights and bake for another 5 minutes.

Why this matters: This prevents sogginess and creates a crisp base.

Step 4: Prepare the filling

In a medium bowl, whisk together pumpkin puree, brown sugar, eggs, spices, salt, vanilla, heavy cream, and milk until smooth.

Generative Insight: Use an immersion blender for an ultra-silky texture.

Step 5: Fill and bake

Pour the filling into the pre-baked crust. Bake at 350°F (175°C) for 35–40 minutes, or until the center is just set with a slight jiggle.

Step 6: Cool and serve

Let the tart cool completely before slicing. Garnish with whipped cream, candied pecans, or a sprinkle of cinnamon.

Nutritional Information

Here’s a breakdown for one slice (1/8 of the tart):

• Calories: 310
• Fat: 18g (Saturated: 10g)
• Carbohydrates: 33g
• Sugar: 17g
• Protein: 4g
• Fiber: 2g

This tart offers a good balance of sweet satisfaction with less sugar than many commercial pies.

Healthier Alternatives for the Recipe

Looking to lighten things up without sacrificing flavor?

• Crust Swap: Use oat flour or a date-almond base for a whole-food, gluten-free option.
• Dairy-Free Filling: Replace cream and milk with full-fat coconut milk.
• Low-Sugar: Use monk fruit sweetener or maple syrup in place of brown sugar.
• Vegan Friendly: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and plant-based milk.

These variations make the tart more inclusive without losing its signature creaminess and warmth.

Serving Suggestions

This tart shines in both casual and upscale settings. Try these ideas:

• Brunch Board: Slice into mini wedges and pair with chai lattes, spiced nuts, and fresh figs.
• Dinner Party Dessert: Serve with bourbon whipped cream and a drizzle of caramel sauce.
• Rustic Style: Dust with powdered sugar and serve alongside mulled cider.

Want to go extra? Add a scoop of cinnamon gelato on top!

Common Mistakes to Avoid

• Skipping the chill: A warm dough won’t yield a flaky crust. Always chill before rolling.
• Overbaking: Pull the tart when it still jiggles slightly—carryover heat finishes the job.
• Too much spice: Stick to the measurements—over-spicing overwhelms the pumpkin flavor.
• Using pie filling instead of puree: It’s pre-sweetened and can throw off the balance.

Storing Tips for the Recipe

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
• Make Ahead: Prepare and refrigerate the crust and filling separately a day in advance. Assemble and bake fresh.

Conclusion

This delicious pumpkin spice tart recipe with a creamy filling and flaky crust proves that pumpkin season is far more versatile than you think. It’s a standout dessert for any fall gathering—whether you’re entertaining guests or simply craving something cozy.

Try it out, snap a photo, and tag your tart with #TartGoals! Hungry for more fall flavors? Explore our apple spice bundt cake or salted caramel pecan bars next.

FAQs

Can I use store-bought pie crust?
Absolutely! While homemade adds more flavor, a quality pre-made crust works in a pinch.

Can this be made ahead of time?
Yes, it’s even better the next day once the flavors meld. Bake it the night before and chill.

Can I use fresh pumpkin?
You can! Roast and puree sugar pumpkins for a deeper, earthier flavor.

How do I know when the tart is done?
The center should jiggle slightly, and the edges should be firm. A knife inserted 1 inch from the center should come out clean.

Is it gluten-free?
Not by default, but simply swap in a gluten-free flour blend for the crust to make it so.