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This pumpkin tart recipe was originally published in November 2018. It has been updated with new photographs and content. 

Pumpkin tart with a slice being taken out.

Hey there, and welcome back, friends.

You are in for a fall treat!

Pumpkin Tart

Classic pumpkin pie filling is made with pure maple syrup and wrapped in a spiced pecan crust. This pumpkin tart is perfect for Thanksgiving. 

It’s your classic pumpkin pie (in a tart form) with a twist of a spiced pecan crust. This recipe is an oldie but a goodie that is a hit at any gathering. 

This maple pumpkin tart is EASY to make, and you can prep it a day or two ahead of time to make room for other busy cooking. 

pumpkin tart on a plate

Starting with the crust, this tart boasts of a spiced pecan crust. Buttery tart crust with cinnamon, ginger, cloves, and pecans blended right in for a robust nutty fall flavor. The filling is basically pumpkin pie filling made with pure maple syrup. 

Bake it the day before, chill, and you are party ready. I’ve served it with fresh whipped cream and a drizzle of caramel too. I hope you enjoy it! 

Pecan Tart Crust Ingredients

This spiced pecan crust is filled with fall spice flavors like cinnamon, ginger, and cloves. It’s a buttery crust with a nutty pecan flavor. 

  • all-purpose flour
  • whole wheat flour
  • pecans
  • cinnamon
  • ground ginger
  • cloves
  • brown sugar
  • salt
  • unsalted butter

pumpkin tart ingredients

Maple Pumpkin Pie Filling

This pumpkin pie filling gets even more tasty by using maple syrup to sweeten it. You only need a few ingredients to make the filling, plus some fall spices.

  • a can of pumpkin puree
  • pure maple syrup
  • a few large eggs
  • ground cinnamon
  • ground ginger
  • freshly grated nutmeg
  • salt
  • cloves

For Crust:

Prepare 1/2 cup ice-cold water and keep it in the fridge. In a food processor bowl, pulse the flour, pecans, cinnamon, ginger, cloves, sugar, and salt.

Pumpkin tart ingredients in a food processor

Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and pulse until the mixture looks like a coarse meal.

Pumpkin tart ingredients in a food processor.

Sprinkle 2-3 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps.

Pumpkin tart ingredients in a food processor.

If dry, add a little bit more water (1 teaspoon at a time) until the dough starts to come together.

Pumpkin tart ingredients in a food processor.

Remove dough from the food processor and pat on a disk. Wrap in plastic wrap and chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.

Pumpkin tart crust dough

Let stand at room temperature for a few minutes before rolling out.

Preheat the oven to 375 degrees F. Roll out dough on a lightly floured surface into a 12-inch circle and fit into a round-tart pan.

Pumpkin tart crust rolled out on a white surface.

Trim off excess dough and poke the bottom with a fork. 

Pumpkin tart crust

Fill crust with pie weights and bake on a baking sheet for about 15 minutes or until crust is lightly golden. Let cool completely.

Pumpkin tart crust

Pumpkin tart crust

For Filling:

In a medium bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, salt, and cloves.

Maple pumpkin filling in a bowl.

Whisk in maple syrup and eggs until well combined.

Maple pumpkin pie filling

Maple pumpkin filling in a bowl.

Pour the filling into the cooled crust and bake until just set about 50-60 minutes.

Pumpkin tart

Transfer tart to a wire rack and let cool completely in pan, about 2 hours.

Baked pumpkin tart

Before serving, remove the tart from the pan and top with chopped pecans.

Pumpkin tart

How far ahead can the pecan crust be made?

The crust can be made up to three days ahead. The tart can be assembled up to a day in advance. Keep refrigerated until ready to serve.

How to tell if pumpkin tarts are done

The pumpkin tart is done when the edges are firm, but the center has a little jiggle. If the whole pie is wobbly, continue baking until only the center jiggles a little bit. 

How to store pumpkin tarts

Since pumpkin tarts are custard pies, they must always be stored in the refrigerator for food safety.

How long do pumpkin tarts last?

Pumpkin tarts can be stored for 3-4 days in the refrigerator. If you are making this tart ahead, I suggest you make it no more than three days ahead. 

Pumpkin tart with a slice cut out of it.

Can pumpkin tarts be frozen?

Yes, pumpkin tarts can be frozen in airtight containers for up to 3 months. Unthaw the tart at room temperature or overnight in the refrigerator. 

Pumpkin tart on a plate.

For more Thanksgiving dessert ideas, check out my Thanksgiving archives. This cranberry apple pie or pumpkin coconut pie can be made the day or two ahead as well. 

Pumpkin Tart Recipe

pumpkin tart on a plate
Yield: 1 9-inch tart

Pumpkin Tart

Classic pumpkin pie filling is made with pure maple syrup and wrapped in a spiced pecan crust. This pumpkin tart is perfect for Thanksgiving. 

Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 55 minutes

Ingredients

For Crust

  • 1 cup + 2 tablespoon all-purpose flour
  • 1/4 whole wheat flour
  • 1/4 cup pecans
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cloves
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut in cubes

For Filling

  • 1 can (15-ounce) pumpkin puree (~2 cups)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • A pinch of cloves
  • 1/2 cup pure maple syrup
  • 4 large eggs, lightly beaten

Instructions

For Crust:

  1. Prepare 1/2 cup ice-cold water and keep it in the fridge. In a food processor bowl, pulse the flours, pecans, cinnamon, ginger, cloves, sugar, and salt.
  2. Add in half of the butter and pulse for 30 seconds. Add in the rest of the butter and pulse until the mixture looks like coarse meal. Sprinkle 2-3 tablespoons of cold water over the mixture and pulse until the dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until the dough starts to come together.
  3. Remove dough from the food processor and pat into a disk. Wrap in plastic wrap and chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled.
  4. Let stand at room temperature for a few minutes before rolling out.
  5. Preheat the oven to 375 degrees F. Roll out dough on a lightly floured surface into a 12-inch circle and fit into a round-tart pan. Trim off excess dough and poke the bottom with a fork. Fill crust with pie weights and bake on a baking sheet for about 15 minutes or until crust is lightly golden. Let cool completely.

For Filling:

  1. In a medium bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, salt, and cloves.
  2. Whisk in maple syrup and eggs until well combined.
  3. Pour the filling into the cooled crust and bake until just set about 50-60 minutes. Transfer tart to a wire rack and let cool completely in pan, about 2 hours.
  4. Before serving, remove the tart from the pan and top with chopped pecans.

Notes

  • Crust can be made up to three days ahead. Tart can be assembled up to a day in advance. Keep refrigerated until ready to serve.
  • Recipe was originally published on The Kitchenthusiast in 2014 but revamped with new pictures and notes in 2018.

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© A Classic Twist
Cuisine: Dessert
What do you think of this maple pumpkin tart recipe? What would you serve with a slice of this pumpkin tart? Let me know in the comment section below. 

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Happy fall baking, friends!