This Pumpkin Tart with Shortbread Crust is a luxurious and elegant twist on traditional pumpkin pie. Baked in a tart pan with a buttery shortbread crust, the pumpkin custard filling is creamier, denser, and more refined than its classic counterpart. The tart offers a gorgeous decorative edge with no additional effort, making it a stunning centerpiece for fall gatherings, Thanksgiving, or holiday parties.
The smooth pumpkin filling is lightly spiced and perfectly sweet, complemented by the crisp bite of the shortbread crust. Best served cold and topped with fresh whipped cream and a dusting of cinnamon, this dessert is not only visually impressive but incredibly delicious. Whether you’re looking to elevate your fall baking game or serve something unique for a special event, this tart hits all the right notes.
Preparation Time
30 minutes
Cook Time
30 minutes + cooling
Chill Time
1–2 hours (or overnight recommended)
Total Time
2 hours (including chilling)
Yield
2 tarts (8–10 slices per tart)
Cuisine
American / Holiday Dessert
Ingredients
For the Shortbread Tart Crust (makes 2 tart shells):
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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¼ teaspoon salt
For the Pumpkin Custard Filling:
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1 can (15 oz) pure pumpkin puree
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¾ cup brown sugar
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2 large eggs
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¾ cup heavy cream
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1 teaspoon ground cinnamon
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½ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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¼ teaspoon salt
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Optional: pinch of cloves or allspice for warmth
For the Topping:
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Homemade whipped cream
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Ground cinnamon for dusting
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Optional: Decorative shortbread cookie cutouts (leaves, snowflakes, etc.)
Step-by-Step Instructions
Step 1: Make the Shortbread Crust
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In a bowl, beat the softened butter with powdered sugar until creamy.
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Add vanilla extract and mix.
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Gradually add in flour and salt until a soft dough forms.
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Divide dough into two equal parts and press into two tart pans (9-inch recommended), smoothing along the base and up the sides.
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Dock the base with a fork and chill for 30 minutes.
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Preheat oven to 350°F (175°C) and blind bake for 12–15 minutes until slightly golden. Let cool.
Step 2: Prepare the Pumpkin Custard
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In a large mixing bowl, whisk together pumpkin puree, brown sugar, and eggs until smooth.
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Add heavy cream and spices. Whisk until completely blended and silky.
Step 3: Fill and Bake
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Preheat oven to 350°F (175°C).
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Divide the custard evenly between the cooled tart shells.
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Bake on the center rack for 30 minutes, or until the edges are set and the center has a slight jiggle.
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Remove and cool at room temperature completely.
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Chill in the refrigerator for at least 2 hours or until fully set and cold. Tastes best when cold.
Step 4: Add Toppings and Serve
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Just before serving, top each tart with dollops or piped swirls of whipped cream.
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Lightly dust with cinnamon.
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Garnish with decorative cookie cutouts if desired.
Nutritional Information (per slice, approximate)
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Calories: 320
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Protein: 4g
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Carbohydrates: 30g
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Fat: 20g
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Sugar: 16g
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Fiber: 2g
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Sodium: 110mg
Origin and Popularity
Pumpkin pie is a cornerstone of North American fall and holiday traditions. This elegant tart variation offers a modern, refined take, often favored for special occasions due to its crisp, buttery crust and smooth custard texture. The use of tart pans gives it a pastry-shop-worthy appearance with minimal effort, making it an attractive alternative to rustic pies.
Reasons to Love This Recipe
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Sophisticated Appearance: The fluted edges and golden crust elevate presentation.
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Creamier Texture: The filling is thicker and silkier than standard pumpkin pie.
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Easy Make-Ahead Dessert: Perfect for prepping in advance for stress-free holidays.
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Customizable: Adjust spices, sweetness, or add decorative toppings.
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Freezer-Friendly Crust: Make multiple shells and freeze for later use.
Health Benefits
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Pumpkin Power: High in beta-carotene, fiber, and vitamin A.
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Lower Sugar Option: Less sweet than some traditional pies.
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Protein from Eggs: Adds body to the custard and helps it set firmly.
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Simple Ingredients: No artificial flavors or additives needed.
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Optional Light Topping: Whipped cream can be made with minimal sugar or dairy-free options.
Serving Suggestions
Serve this tart chilled for best flavor and texture. Let it sit at room temperature for about an hour before slicing to soften the crust slightly, as cold shortbread can be dense. It pairs beautifully with hot coffee, chai tea, or mulled cider. For a more decadent twist, drizzle with caramel sauce or serve with a scoop of vanilla ice cream.
Cooking Tips
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Don’t overbake: The center should still jiggle slightly when done—residual heat will finish the set.
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Use quality spices: Fresh cinnamon and nutmeg make a huge flavor difference.
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Chill before slicing: This allows the custard to firm and flavors to settle.
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Make crusts ahead: Freeze unbaked or baked crusts for 1 month, well wrapped.
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Pipe whipped cream: For a decorative look, use a star tip for clean swirls.
Variations
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Mini Tarts: Use smaller tart pans for individual servings.
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Maple Twist: Substitute brown sugar with maple syrup for added depth.
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Gingersnap Crust: Swap shortbread with crushed gingersnap cookies.
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Coconut Cream: Add coconut milk for a non-dairy, tropical flair.
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Spiced Whipped Cream: Add cinnamon or pumpkin spice to your whipped topping.
Conclusion
This Pumpkin Tart with Shortbread Crust brings elegance and ease together in one stunning dessert. With its smooth, spiced custard filling and crisp, buttery crust, it transforms a traditional favorite into something worthy of any special occasion. Make it a day ahead, serve it chilled with clouds of whipped cream, and watch it disappear in minutes. Whether for a fall gathering or a holiday feast, this tart will become your new go-to dessert.
FAQ
1. Can I make this tart ahead of time?
Yes, it’s best made 1 day in advance for optimal flavor and texture.
2. Can I freeze the tart?
You can freeze the unbaked crust or baked tart (without whipped cream) for up to 1 month.
3. What if I don’t have a tart pan?
Use a pie dish, but the edges won’t be as decorative.
4. Can I use fresh pumpkin puree?
Yes, just make sure it’s well-drained and smooth.
5. What type of cream is best?
Heavy cream gives the richest texture, but half-and-half works too.
6. Can I make this gluten-free?
Use a gluten-free flour blend in the crust for a GF version.
7. Can I use store-bought crust?
Yes, but homemade shortbread crust adds more flavor and elegance.
8. How long will leftovers last?
Store in the fridge for up to 4 days.
9. Can I reduce the sugar?
Yes, reduce by ¼ cup or more to suit your preference.
10. What toppings pair well?
Whipped cream, candied pecans, or cinnamon-dusted cookies are all excellent choices.