I love bringing a pumpkin spice tart to the Thanksgiving table because it feels familiar but a little more special than a classic pie. It is a lovely way to use leftover pumpkin puree, with a crisp, buttery crust and a smooth filling scented with warm spices.
Why You’ll Love This Pumpkin Spice Tart
This tart is easy to make ahead, slices neatly, and brings cozy fall flavor to your dessert spread. The filling is creamy without being too heavy, while the homemade crust gives every bite a tender, buttery finish. If you have a little pumpkin puree left after holiday cooking, this recipe gives it a delicious new purpose.
Pumpkin Spice Tart Ingredients & Substitutions
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice water
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1/2 cup heavy cream
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon fine salt
- Whipped cream, for serving, optional
You can use a store-bought 9-inch tart shell to save time. If you only have pumpkin pie spice, use 1 3/4 teaspoons in place of the cinnamon, ginger, nutmeg, and cloves.
Step-by-Step Instructions to Make Pumpkin Spice Tart
1. Make the tart dough
Whisk the flour, sugar, and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces. Add 3 tablespoons of ice water and stir gently. Add the remaining water a teaspoon at a time if the dough still looks dry. Press the dough into a disk, wrap it, and chill for 30 minutes.
2. Shape and blind-bake the crust
Heat the oven to 375°F. Roll the chilled dough into a circle about 12 inches wide and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and chill the shell for 15 minutes. Line it with parchment and fill with pie weights or dry beans. Bake for 15 minutes, remove the weights and parchment, then bake for 5 minutes more.
3. Mix the pumpkin filling
Whisk the pumpkin puree, brown sugar, eggs, heavy cream, alcohol-free vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour the filling into the warm tart shell and carefully return it to the oven.
4. Bake and cool
Bake for 30 to 35 minutes, until the edges are set and the center has a slight wobble when gently nudged. Let the tart cool completely in the pan, then chill it for at least 2 hours before slicing for the cleanest pieces.
Tips for Success
- Keep the butter cold when making the crust. Small pieces of butter help create a tender, flaky texture.
- Measure pumpkin puree after stirring it well. If it seems watery, blot it briefly with a paper towel so the filling sets nicely.
- Do not overbake the filling. It will continue to set as the tart cools.
- For easier slicing, use a warm, clean knife and wipe it between cuts.
- Check the ingredients if using canned pumpkin, since pumpkin pie filling is already sweetened and spiced.
Variations of Pumpkin Spice Tart
- Maple pumpkin tart: Replace 2 tablespoons of the brown sugar with pure maple syrup, then add 1 teaspoon flour to help keep the filling set.
- Ginger snap crust: Swap the homemade pastry for a crust made from 1 1/2 cups finely crushed ginger snaps and 5 tablespoons melted butter, pressed into the tart pan and baked for 8 minutes.
- Nutty topping: Sprinkle toasted pecans over the cooled tart just before serving.
- Extra spice: Add a pinch of cardamom or a little extra ginger for a livelier fall flavor.
Serving Suggestions: What to Pair with Pumpkin Spice Tart
Serve chilled or just slightly cool, with a spoonful of whipped cream or a dusting of cinnamon. It pairs nicely with coffee, black tea, or a cup of warm apple cider. For a holiday dessert table, add it alongside fruit, cookies, and other small sweets so guests can enjoy a little slice of everything.
Storage & Reheating Instructions
Cover the tart and refrigerate it for up to 4 days. For the best texture, serve it chilled or let a slice sit at room temperature for about 15 minutes. You can freeze the fully cooled tart, wrapped well, for up to 2 months. Thaw it overnight in the refrigerator. This tart is best served cool, so reheating is not needed.
Memories Made Around the Table
Thanksgiving desserts always make me think of the relaxed moment after the main meal, when everyone is ready to linger over coffee and one more bite. I like serving this tart when there is pumpkin puree left from holiday cooking, because it turns a small leftover into something that feels thoughtful and celebratory. A few slices shared around the table are often the first to disappear.
FAQs
Can I make pumpkin spice tart ahead of time?
Yes. Bake and cool the tart a day ahead, then cover and refrigerate it. Add whipped cream or other toppings just before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best because pumpkin pie filling already contains sugar and spices. If you use pie filling, the tart may turn out much sweeter and more strongly spiced.
How do I know when the filling is done?
The edges should look set, while the center should still have a gentle wobble. It will finish setting as it cools.
Can I use a store-bought tart shell?
Yes. Choose an unfilled 9-inch tart shell and follow its package directions for blind-baking before adding the pumpkin filling.
Final Thoughts
This pumpkin spice tart is a cozy, practical dessert for Thanksgiving and the days that follow. Its buttery crust, smooth spiced filling, and make-ahead ease make it a lovely addition to a holiday spread, especially when you have pumpkin puree waiting to be used.
Pumpkin Spice Tart
Equipment
- 1 9-inch tart pan with removable bottom
- 1 Rolling Pin
- 1 Pastry cutter or use your fingertips
- 1 Pie weights or dry beans
- 1 Parchment Paper
Ingredients
Tart Crust
- 1.25 cup all-purpose flour
- 1 tablespoon granulated sugar
- 0.25 teaspoon fine salt
- 0.5 cup unsalted butter cold, cut into small cubes
- 3 tablespoons ice water plus up to 1 tablespoon more as needed
Pumpkin Filling
- 1 cup pumpkin puree not pumpkin pie filling
- 0.5 cup light brown sugar packed
- 2 large eggs at room temperature
- 0.5 cup heavy cream
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.25 teaspoon fine salt
For Serving
- whipped cream optional
Instructions
- Whisk the flour, sugar, and salt in a bowl. Cut in the cold butter with a pastry cutter or your fingertips until the mixture has pea-size pieces. Add 3 tablespoons of ice water and stir gently. Add the remaining water a teaspoon at a time if the dough still looks dry. Press the dough into a disk, wrap it, and chill for 30 minutes.
- Heat the oven to 375°F. Roll the chilled dough into a circle about 12 inches wide and fit it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the base all over with a fork, and chill the shell for 15 minutes. Line it with parchment and fill with pie weights or dry beans. Bake for 15 minutes, remove the weights and parchment, then bake for 5 minutes more.
- Whisk the pumpkin puree, brown sugar, eggs, heavy cream, alcohol-free vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour the filling into the warm tart shell and carefully return it to the oven.
- Bake for 30 to 35 minutes, until the edges are set and the center has a slight wobble when gently nudged. Let the tart cool completely in the pan, then chill it for at least 2 hours before slicing for the cleanest pieces.