Pumpkin Tart with Pecan Crust
Indulge in the perfect blend of autumnal flavors with this Pumpkin Tart with Pecan Crust, a dessert that combines the earthy richness of pecans with the creamy spiced essence of pumpkin. Featuring a buttery pecan crust that’s both nutty and irresistibly crumbly, this tart serves as an elegant alternative to a traditional pumpkin pie. The silky-smooth pumpkin filling is infused with warm spices like cinnamon, ginger, and nutmeg, and lightly sweetened with brown sugar. Quick to prepare with minimal effort, this tart bakes to perfection in under an hour and is a show-stopping centerpiece for any holiday gathering. Garnish with whipped cream for an extra touch of decadence and enjoy a dessert that’s as visually stunning as it is delicious. Ideal for fall entertaining, this tart is sure to impress family and friends alike!
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 0.5 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 0.25 teaspoons Salt
- 1 cups Canned pumpkin puree
- 0.75 cups Heavy cream
- 0.5 cups Brown sugar
- 2 large Eggs
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground ginger
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Vanilla extract
- Whipped cream (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the pecans until finely ground. Add flour, granulated sugar, melted butter, and salt. Pulse until the mixture starts to clump together.
Press the pecan mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Ensure the crust is well-compacted. Place the crust in the freezer for 15 minutes.
Bake the chilled crust for 12-15 minutes, or until it just begins to turn golden brown. Remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, whisk together the canned pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and vanilla extract until smooth and well combined.
Pour the pumpkin filling into the cooled pecan crust, spreading it evenly with a spatula.
Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set but still slightly jiggles in the center.
Remove the tart from the oven and let it cool to room temperature on a wire rack. Once cooled, chill the tart in the refrigerator for at least 2 hours before serving.
Before serving, optionally garnish with dollops of whipped cream. Slice and enjoy!
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 95 mg | 4% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 21.5 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 209 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
