Go Back
–+ servings
decorated pumpkin tart recipe with dusted Bèlans on top
Print

Easy Pumpkin Tart with Bèlans

A creamy Pumpkin Tart made with real pumpkin puree, brown sugar, vanilla, and warm Bèlans spices inside a buttery 9-inch tart crust.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 403kcal
Author Savory Thoughts

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 Filling
    Preheat 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.
    Ingredients to make pumpkin tart recipe
  • Fill & Bake
    Pour 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.
    Pumpkin tart in pumpkin dish

Notes

Why These Ingredients Work?

Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling.
Light brown sugar: Adds sweetness with a deeper, almost caramel-like flavor.
Heavy cream: Gives the pumpkin filling its smooth and creamy texture.
Egg: Helps the pumpkin filling set as it bakes.
Vanilla: Two teaspoons give the filling plenty of warm vanilla flavor.
Unsalted butter: Adds richness to the pumpkin filling.
Bèlans: This is our shortcut to those warm fall spices. Instead of measuring several individual spices, Bèlans gives the pumpkin the warm flavor we're looking for.
And of course, you'll need your 9-inch tart crust.

How To Store:

Once completely cooled, cover the pumpkin tart and store it in the refrigerator for up to 3–4 days.
For the best presentation, don't add whipped cream until you're ready to serve.

Nutrition

Serving: 8servings | Calories: 403kcal | Carbohydrates: 40g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 206mg | Sodium: 121mg | Potassium: 111mg | Fiber: 1g | Sugar: 24g | Vitamin A: 15IU | Calcium: 4mg | Iron: 6mg