5 Easy Pumpkin Tart Recipes for Fall Treats

As autumn sweeps in with its vibrant leaves and cozy atmosphere, there’s nothing quite like the warm, comforting embrace of pumpkin-flavored treats. Pumpkin tarts are the epitome of fall desserts, combining the rich, comforting essence of pumpkin with a variety of spices that tantalize the taste buds. In this blog post, we'll explore five easy pumpkin tart recipes that are perfect for fall gatherings, family desserts, or simply indulging in the season's flavors by yourself. Whether you're an experienced baker or a novice in the kitchen, these recipes will guide you to create delightful pumpkin tarts with minimal effort and maximum satisfaction.

Simple Classic Pumpkin Tart

The classic pumpkin tart is a timeless dessert that encapsulates the heart of autumn in every bite. Here’s how you can make this quintessential treat:

• Ingredients:
• 1 store-bought pie crust (or homemade if you prefer)
• 1 can (15 oz) of pure pumpkin puree
• ²⁄₃ cup of heavy cream
• ¹⁄₂ cup of brown sugar
• ¹⁄₂ teaspoon of salt
• 2 teaspoons of pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
• 2 large eggs
• Instructions:
1. Preheat your oven to 350°F (175°C). Place the pie crust into a 9-inch tart pan, trimming the edges as necessary.
2. In a bowl, whisk together the pumpkin puree, heavy cream, brown sugar, salt, pumpkin pie spice, and eggs until smooth.
3. Pour the mixture into the prepared crust, smoothing the top with a spatula.
4. Bake for about 40-45 minutes, or until the tart is set but slightly wobbly in the center. Let it cool completely.
5. Refrigerate for at least 2 hours before serving to ensure the tart sets perfectly.

Maple Pecan Pumpkin Tart

For those who enjoy a twist in their traditional treats, this maple pecan variation adds a delightful crunch and an extra layer of fall flavor.

• Ingredients:
• All the ingredients from the classic tart recipe
• ¹⁄₄ cup of maple syrup
• 1 cup of chopped pecans
• Instructions:
1. Follow the steps of the Simple Classic Pumpkin Tart recipe until the filling is ready.
2. Add the maple syrup to the pumpkin mixture, mixing well.
3. Pour the mixture into the crust. Top with an even layer of chopped pecans.
4. Bake as directed, keeping an eye on the pecans to avoid burning. If necessary, cover with foil.
5. After cooling and refrigerating, drizzle additional maple syrup over the top before serving.

🌰 Note: Toasting the pecans before adding them will enhance their nutty flavor.

Vegan Pumpkin Tart

Not indulging in dairy products? Fear not, this vegan pumpkin tart is just as delectable as the classic version, using almond milk and coconut oil.

• Ingredients:
• 1 vegan pie crust
• 1 can (15 oz) of pure pumpkin puree
• 1 cup of almond milk
• ¹⁄₂ cup of coconut sugar
• ¹⁄₂ teaspoon of salt
• 1 teaspoon of pumpkin pie spice
• 1 tablespoon of cornstarch
• 3 tablespoons of coconut oil, melted
• 1 teaspoon of vanilla extract
• Instructions:
1. Prepare the crust in the tart pan. Preheat the oven to 350°F (175°C).
2. Combine all the filling ingredients in a blender or with a whisk until completely smooth.
3. Pour the filling into the prepared crust, ensuring an even spread.
4. Bake for 45-50 minutes, checking for doneness when the filling is firm but with a slight wobble in the center.
5. Allow to cool and refrigerate to set before serving.

Gingerbread Pumpkin Tart

Introduce the spicy warmth of gingerbread into your pumpkin tart for a dessert that feels like a hug in pie form.

• Ingredients:
• All ingredients for the Simple Classic Pumpkin Tart
• 2 teaspoons of ground ginger
• 1 teaspoon of molasses
• ¹⁄₄ cup of finely chopped crystallized ginger
• Instructions:
1. Adjust the pumpkin pie spice by adding extra ground ginger. Follow the Classic recipe for initial steps.
2. Incorporate molasses into the pumpkin mixture and mix well. Fold in the crystallized ginger pieces.
3. Proceed with the baking as directed.
4. Once baked, garnish with whipped cream (or vegan whipped topping) and more crystallized ginger for texture.

Pumpkin Cheesecake Tart

Merge the creaminess of cheesecake with the soul of pumpkin to craft a dessert that’s both luxurious and homely.

• Ingredients:
• 1 graham cracker crust or gingersnap crust
• 1 cup of pure pumpkin puree
• 16 oz of cream cheese (room temperature)
• ²⁄₃ cup of granulated sugar
• 2 large eggs
• ¹⁄₂ teaspoon of vanilla extract
• 1 teaspoon of pumpkin pie spice
• ¹⁄₄ cup of sour cream or yogurt
• Instructions:
1. Preheat oven to 325°F (165°C). Line the tart pan with the crust.
2. Beat the cream cheese and sugar together until smooth, then add the eggs one at a time, followed by vanilla, pumpkin pie spice, pumpkin puree, and sour cream or yogurt.
3. Pour the cheesecake batter into the prepared crust.
4. Bake for about 45-55 minutes, or until the center is set but still has a slight jiggle.
5. After baking, let it cool, then refrigerate for at least 4 hours or overnight for best results.

These five pumpkin tart recipes cater to a variety of preferences, whether you're after the classic taste or looking to experiment with different flavors. Each recipe provides a unique twist on the traditional pumpkin tart, ensuring that every fall gathering has something special to offer. The mix of spices, the creaminess of fillings, and the delightful textures make these tarts not just a dessert but an experience that celebrates the fall season.

Can I freeze pumpkin tarts?

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Yes, you can freeze pumpkin tarts. Wrap the tart well in plastic wrap and then in foil. They will last in the freezer for up to 2 months. Thaw in the refrigerator before serving.

How do I prevent the tart crust from getting soggy?

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Pre-baking or blind-baking the crust can help. After fitting the crust into the tart pan, line it with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for about 15 minutes before adding the filling.

Can I use fresh pumpkin instead of canned?

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Absolutely! You’ll need to roast a small pumpkin, remove the skin, puree the flesh, and ensure it’s not too watery. Strain the puree if necessary to achieve a consistency similar to canned pumpkin.

What can I substitute for pumpkin pie spice?

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You can make your own with 1 teaspoon of cinnamon, ¹⁄₂ teaspoon of ginger, ¹⁄₄ teaspoon of nutmeg, and a dash of ground cloves or allspice.

Can I make a no-bake version of these tarts?

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Yes, you can create no-bake versions by using a cookie crumb base and mixing the pumpkin with cream cheese, sugar, and a stabilizing agent like gelatin. Set in the fridge rather than bake.