Flaky and Easy Spiced Pumpkin Tart

Pumpkin Tart is the ultimate autumn dessert—rich, spiced, and irresistibly comforting. Wrapped in a lemon-scented shortcrust pastry, the filling is smooth and cozy, made with pumpkin puree, brown sugar, cream, and a warm hint of cinnamon. This tart is perfect for fall gatherings, Thanksgiving tables, or simply enjoying with a hot cup of tea. With its charming pastry leaf decorations and dollops of whipped cream, it’s as pretty as it is delicious.

Why Everyone Will Love This Recipe

• Perfect fall flavor: Pumpkin, cinnamon, and honey make this tart warm and fragrant.
• Crumbly homemade crust: The lemon zest adds brightness to the buttery shortcrust pastry.
• Beautiful and festive: Pastry leaf decorations turn it into a showstopper.
• Make-ahead friendly: Prepare it in advance and serve chilled or at room temperature.
• Easy to adapt: You can tweak the spices or make it dairy-free with simple swaps.

What Is Pumpkin Tart?

Pumpkin Tart is a seasonal dessert featuring a spiced pumpkin custard baked inside a shortcrust pastry shell. It’s similar in flavor to pumpkin pie but often lighter in texture and more refined in presentation. Common across European and American autumn menus, it brings together rustic tradition and elegant execution—especially with the decorative pastry leaves that evoke fall foliage.

Pro Tips for the Best Pumpkin Tart

• Use cooked, drained pumpkin pulp: Make sure the puree isn’t too watery to avoid a soggy filling.
• Chill the dough: Resting the dough helps it hold shape during baking.
• Don’t overmix the dough: Mix just until combined for a tender crust.
• Cover if browning too fast: Use foil partway through if the top darkens quickly.
• Add texture: Try sprinkling chopped nuts or crushed cookies around the edge before serving.

Frequently Asked Questions

Can I use canned pumpkin instead of fresh?

Yes! Use plain canned pumpkin (not pumpkin pie filling). You’ll need about 2 cups.

Can I make this tart in advance?

Definitely. Bake it up to 2 days ahead and store it covered in the refrigerator.

Can I skip the pastry leaf decorations?

Of course! They add a pretty touch, but the tart is delicious and complete without them.

Is this similar to pumpkin pie?

It’s very close, but this tart uses shortcrust pastry instead of pie crust and has a slightly denser, more structured texture.

How to Store

Allow the tart to cool completely before covering it with plastic wrap or transferring to an airtight container. Store in the refrigerator for up to 4 days. Serve cold or let it come to room temperature before enjoying.

How to Freeze

To freeze, bake and cool the tart completely. Skip the whipped cream. Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator and decorate before serving.

How to Make Pumpkin Tart

Step 1

Step 1

In a large bowl, whisk together eggs, sugar, oil, vanilla, and lemon zest. Stir until smooth.

In a large bowl, whisk together eggs, sugar, oil, vanilla, and lemon zest. Stir until smooth.

Step 2

Step 2

Mix in the flour and baking powder. Stir until a dough forms, then transfer to a lightly floured surface. Knead briefly until smooth.

Mix in the flour and baking powder. Stir until a dough forms, then transfer to a lightly floured surface. Knead briefly until smooth.

Step 3

Step 3

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 4

Step 4

Steam pumpkin until soft. Let cool, then blend into a smooth puree.

Steam pumpkin until soft. Let cool, then blend into a smooth puree.

Step 5

Step 5

In a bowl, combine the pumpkin puree with cream, egg, brown sugar, cinnamon, honey, and a pinch of salt. Mix well using an electric mixer.

In a bowl, combine the pumpkin puree with cream, egg, brown sugar, cinnamon, honey, and a pinch of salt. Mix well using an electric mixer.

Step 6

Step 6

On a floured surface, roll out the chilled dough with a rolling pin.

On a floured surface, roll out the chilled dough with a rolling pin.

Step 7

Step 7

Carefully wrap the dough around the rolling pin and transfer it to a 22cm (9-inch) tart pan. Press gently into the base and sides, trimming off excess.

Carefully wrap the dough around the rolling pin and transfer it to a 22cm (9-inch) tart pan. Press gently into the base and sides, trimming off excess.

Step 8

Step 8

Pour the pumpkin mixture into the crust and smooth the top. Shape the edge with your fingers if desired.

Pour the pumpkin mixture into the crust and smooth the top. Shape the edge with your fingers if desired.

Bake at 355°F (180°C) for 1 hour. If the surface darkens too quickly, tent with foil and continue baking.

Step 9

Step 9

Bake at 355°F (180°C) for 1 hour. If the surface darkens too quickly, tent with foil and continue baking.

Roll out excess dough and cut into leaf shapes. Bake on a lined tray at 355°F (180°C) for 10 minutes, or until golden.

Step 10

Step 10

Roll out excess dough and cut into leaf shapes. Bake on a lined tray at 355°F (180°C) for 10 minutes, or until golden.

Once the tart is baked and slightly cooled, brush the surface with honey and place the pastry leaves on top.

Step 11

Step 11

Once the tart is baked and slightly cooled, brush the surface with honey and place the pastry leaves on top.

Slice and add a generous dollop of whipped cream to each serving.