Pumpkin Tart with Pecan Crust: A Delightful Fall Dessert

There’s something undeniably comforting about the flavors of fall. When pumpkin season rolls around, it’s time to bring out warm spices and autumn flavors. This pumpkin tart with a pecan crust is a unique twist on the classic pumpkin pie, with a rich and nutty crust that adds a delightful crunch to every bite. I’ve found that this recipe is a hit at family gatherings and holiday feasts – not only does it taste amazing, but it’s a refreshing take on traditional pumpkin desserts. The pecan crust adds a wonderful texture, and the creamy pumpkin filling is perfectly spiced with cinnamon, nutmeg, and cloves.

Why You’ll Love This Recipe

This pumpkin tart with pecan crust combines the best of both worlds: a smooth, rich pumpkin filling with a lightly sweet, crunchy crust. Unlike traditional pie crusts, the pecan crust is gluten-free, making it a great choice for those with dietary restrictions. The tart is also easy to make, with minimal prep time and a foolproof crust that requires no rolling or chilling. The natural sweetness of the pecans complements the pumpkin, making it a flavorful, balanced dessert that’s sure to impress.

Recipe Overview

Dish Name:

Pumpkin Tart with Pecan Crust

Brief Description:

A creamy, spiced pumpkin filling nestled in a crunchy pecan crust. This tart is a delicious fall dessert with an inviting combination of flavors and textures.

Ingredients

For the Crust:

• 1 1/2 cups pecans
• 1/4 cup almond flour
• 1/4 cup brown sugar
• 4 tbsp melted butter
• Pinch of salt

For the Filling:

• 1 can (15 oz) pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• Pinch of salt

Ingredient Substitutions

If you don’t have almond flour, you can use all-purpose flour instead. For a dairy-free version, substitute coconut cream for heavy cream and coconut oil for butter in the crust.

Instructions

Make the Crust

1. Preheat the oven: Set your oven to 350°F (175°C).
2. Prepare the pecans: In a food processor, pulse the pecans until they are finely ground, but not turned into paste.
3. Mix the crust ingredients: Combine the ground pecans, almond flour, brown sugar, melted butter, and salt. Stir until everything is well mixed.
4. Press the crust: Press the pecan mixture evenly into the bottom and sides of a 9-inch tart pan.
5. Bake the crust: Bake for 10-12 minutes until lightly golden. Allow it to cool while you prepare the filling.

Make the Filling

1. Mix the filling ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, cloves, and salt until smooth.
2. Pour into the crust: Pour the pumpkin filling into the prepared pecan crust, spreading it evenly.
3. Bake the tart: Return the tart to the oven and bake for 40-45 minutes, or until the center is set and a knife inserted in the middle comes out clean.
4. Cool and serve: Allow the tart to cool to room temperature before slicing. Serve with whipped cream or a sprinkle of cinnamon on top, if desired.

Cooking Times

Preparation Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes

Serving Suggestions

This tart serves approximately 8. It pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce. A cup of coffee or a glass of spiced apple cider also complements the warm flavors of the tart wonderfully.

Nutritional Information

This pumpkin tart with pecan crust provides approximately 280 calories per slice, with about 16g of fat, 20g of carbs, and 4g of protein. It’s a delicious treat that’s lower in sugar than many traditional desserts.

Storage and Reheating

Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tart can also be frozen for up to 2 months – wrap individual slices in plastic wrap and place them in a freezer-safe container.

Reheating Instructions: To enjoy warm, reheat slices in the oven at 300°F (150°C) for 5-7 minutes. Avoid microwaving, as it may soften the crust too much.

Frequently Asked Questions (FAQs)

Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well in this recipe. Make sure it’s thick and not too watery for the best consistency.

Is this recipe gluten-free?

Yes, this pecan crust is gluten-free as long as you use almond flour. If substituting with all-purpose flour, it will no longer be gluten-free.

Can I make the tart ahead of time?

Absolutely! The tart can be made a day in advance and stored in the refrigerator. Simply bring it to room temperature before serving, or reheat if you prefer it warm.

Conclusion

This pumpkin tart with pecan crust is a beautiful, delicious dessert that celebrates the flavors of fall. With its creamy, spiced filling and nutty crust, it’s a unique and crowd-pleasing alternative to classic pumpkin pie. We hope you enjoy this recipe as much as we do – please let us know how it turns out in the comments, and don’t forget to share your creations!