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Spiced Pumpkin Tart

Spiced Pumpkin Tart
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A rich and flavorful Spiced Pumpkin Tart perfect for fall gatherings, featuring a buttery, flaky crust filled with a smooth pumpkin custard infused with warm spices like cinnamon, nutmeg, and cloves. This comforting dessert is easy to make and sure to impress with its beautiful golden crust and inviting autumn flavors.

Ingredients

Scale

Crust

  • 1 pre-made or homemade 9-inch pie crust

Filling

  • 1 ½ cups pumpkin puree (fresh or canned)
  • ¾ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup heavy cream

Instructions

  1. Prepare the Pie Crust: Roll out your pie crust and fit it evenly into a 9-inch tart pan. Press down gently and trim the edges for a clean, professional look. Chill the crust in the freezer for about 15 minutes before baking to help it stay crisp.
  2. Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and bake for another 5 minutes until the crust is lightly golden. This ensures the tart base won’t get soggy once filled.
  3. Mix the Filling: In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, cloves, salt, and vanilla extract. Gradually beat in eggs and heavy cream until the mixture is smooth and well combined.
  4. Pour and Bake: Pour the pumpkin filling into the partially baked crust. Bake in the oven at 350°F (175°C) for 40-50 minutes or until the filling is set but still slightly jiggly in the center. Cool on a wire rack before removing from the pan.
  5. Chill and Serve: For the best texture and flavor, chill the tart in the refrigerator for at least 2 hours. This allows the spices to meld and the filling to firm up perfectly.

Notes

  • Use freshly ground spices for stronger, brighter flavor.
  • Don’t overbake; slightly jiggly filling is perfect for creamy texture.
  • Chill the crust before blind baking to prevent shrinking and sogginess.
  • Choose pure pumpkin puree instead of pumpkin pie filling for better control of sweetness and spices.
  • Test doneness with a toothpick inserted in the center; it should come out with a few moist crumbs.

Nutrition

Keywords: spiced pumpkin tart, pumpkin dessert, fall dessert, autumn tart, easy pumpkin tart, holiday dessert

Find it online: https://tastebudtrek.com/spiced-pumpkin-tart/