This easy Pumpkin Tart combines a buttery tart crust with a smooth pumpkin filling made with brown sugar, heavy cream, vanilla, and warm Bèlans (pumpkin) spices.
Think of it as pumpkin pie’s slightly fancier cousin. Seriously!
You still get that creamy pumpkin filling we love during the fall, but because a tart is shallower, there’s a beautiful balance between the crust and pumpkin in every bite.
But we’re keeping this one simple.
Use your favorite homemade 9-inch tart crust when you have the time—or use store-bought when you don’t. Add a little whipped cream, ice cream, or your favorite frosting before serving and you have a beautiful fall dessert that’s absolutely worthy of the Thanksgiving table.
Pumpkin Tart vs. Pumpkin Pie
The biggest difference is the crust and depth. That’s the main difference.
Pumpkin pie is traditionally baked in a deeper pie plate. A pumpkin tart is baked in a shallower tart pan, usually with those beautiful, fluted edges.
That means the tart has a thinner layer of pumpkin filling and a little more crust in each bite.
For this recipe, we’re using a 9-inch tart crust.
My Special Tips For A Perfect Tart
Use pumpkin puree—not pumpkin pie filling. They’re two different products. Pumpkin pie filling already contains sugar and spices. We want to be able to control our own spice and sugar level.
Melt the butter first. Let it cool slightly before adding it to the filling so you’re not pouring piping-hot butter directly onto the egg. This can cook the egg, and we do not want that.
Don’t overbake it. The edges should look set while the center can still have a slight wobble. It will continue setting as it cools.
Cool completely before slicing. You’ll get much cleaner slices once the pumpkin filling has had time to set.
Store-bought crust is completely fine. We’re making dessert—not creating extra work just to prove a point. 😂 This will save you so much time in the kitchen!
What To Serve With Pumpkin Tart
Honestly, this doesn’t need much, and this is where it gets fun.
A little freshly whipped cream is enough. But, if you are feeling fancy and want something extra, try:
- Vanilla ice cream
- Maple whipped cream
- Toasted pecans
- Caramel sauce
- A very light sprinkle of Bèlans
For Thanksgiving, I’d serve each slice with whipped cream and sprinkle of Bèlans and leave it right there.
A Few Questions You May Have
Can I use pumpkin pie filling?
No. Use 100% pumpkin puree. Pumpkin pie filling contains additional sugar and spices that will change the filling.
Can I make pumpkin tart ahead of time?
Yes, absolutely. This is actually a great dessert to prepare ahead for Thanksgiving. Bake and cool the tart, then refrigerate it until you’re ready to serve.
Does pumpkin tart need to be refrigerated?
Yes. Because the filling contains egg and heavy cream, keep the finished tart covered in the refrigerator.
More Pumpkin Recipes
If you’re going all-in on pumpkin season, don’t stop here. Our Pumpkin Donuts are yeast-raised and fried until fluffy and golden.
Pumpkin Donuts
Yeast Pumpkin Bread
Pumpkin Waffles
Pumpkin Spice Frappuccino
How To make Pumpkin Tart
Easy Pumpkin Tart with Bèlans
Equipment
- Tart pan
Ingredients
- 1 homemade or store-bought 9-inch tart crust
- ½ cup 100% pumpkin puree
- ¼ cup heavy cream
- ½ cup packed light brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- ¼ cup unsalted butter; melted and slightly cooled
- 2 tsp. Bèlans
Instructions
- Prepare the Pumpkin FillingPreheat the oven to 350°F.Prepare the 9-inch tart crust according to your recipe or package instructions.Add the pumpkin puree and brown sugar to a medium mixing bowl.Add the heavy cream, egg, vanilla extract, melted butter, and Bèlans.Whisk until smooth and completely combined.
- Fill & BakePour the pumpkin mixture into the prepared tart shell and smooth the top.Bake at 350°F until the edges of the filling are set and the center has a slight jiggle.Remove from the oven and allow the tart to cool completely.Once cooled and set, remove it from the tart pan.Slice into 8 pieces and serve.
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