Facebook Social Icon LinkedIn Social Icon Youtube Social Icon Instagram Social Icon

Spicy Pumpkin Tart


For the Crust:

  • 1 1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and cut into pieces
  • 2-3 tbsp ice water

For the Filling:

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


Prepare the Pie Crust:

  1. In a food processor, blend flour, sugar, and salt. Add butter and pulse until the mixture resembles coarse crumbs.
  2. Gradually add ice water, pulsing until the dough just comes together.
  3. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat Oven:

  1. Preheat your oven to 375°F (190°C).

Roll Out the Dough:

  1. On a lightly floured surface, roll out the dough to fit a 23cm Aluminum tart pan. Press the dough into the pan and trim the edges.

Bake the Crust:

  1. Line the crust with parchment paper and fill with pie weights or dried beans.
  2. Bake for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until lightly golden.

Prepare the Filling:

  1. In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt.

Assemble the Tart:

  1. Pour the pumpkin filling into the pre-baked crust.

Bake the Tart:

  1. Bake for 35-40 minutes, or until the filling is set but still slightly wobbly in the centre.

Cool and Serve:

  1. Let the tart cool completely before serving. Optionally, garnish with whipped cream and a sprinkle of cinnamon.

Enjoy your Spicy Pumpkin Tart, a perfect treat for a cozy autumn day! add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!