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Pumpkin Tart
We love pumpkin pie, but we don’t love how dense and cloying it can be. We wanted a lighter, fresher take on this must-have Thanksgiving dessert. We started with our simple, fuss-free pie dough, which handles any amount of abuse or misuse during mixing and rolling. It’s made effortlessly in the food processor, and it can be prepped and frozen up to a month ahead. It was designed for blind baking and resists slumping and shrinking. For our filling, canned pumpkin puree was a great place to start, but we intensified the flavor by giving it a quick sauté with dark brown sugar. This simmers off excess moisture and lends caramel flavors to the mixture. Deglazing the pan with bourbon added a complexity we loved, but an equal amount of orange juice worked well, too. Crème fraîche gave the filling tang and richness that other dairy products couldn’t match.
8
Servings
Tip
Don’t use canned pumpkin pie filling for this recipe. Look for unsweetened canned pumpkin puree; the only ingredient listed should be pumpkin. After pouring the bourbon into the skillet, stir carefully if you're using a gas burner, as splashes may cause the liquid to ignite. If this happens, the flames will extinguish after a few seconds, once the alcohol has burned off.
1 hr 40 min
40 min active
Ingredients
-
1
-
1
15-ounce can pumpkin puree
Directions
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01Heat the oven to 375°F with racks in the middle and lowest positions. On a well-floured counter, roll the dough into a 12-inch circle. Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom. Ease the dough into the pan, then trim the edges flush with the rim. Freeze for 15 minutes.
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November 30, 2022
A stand-out pie
I made this for Thanksgiving instead of my usual back-of-the-can pumpkin pie recipe. No comparison! The pie crust was so simple and delicious. I used a new perforated tart pan. The pumpkin and bourbon pie filling was really out of this world delicious. The honey/orange whipped cream was the perfect topping. Family said it was the best dessert I've ever made! Thank you-
November 28, 2022
Delicious
I love this tart. I have made it for 2 Thanksgivings (the orange juice version, not the bourbon version.) I don't have a tart pan with a removable bottom. Last year I used a 9 inch metal pie pan and this year I used a 9 inch ceramic pie dish. FYI- both years the tart took 1 hour to set in the center, not 35 minutes.
November 21, 2022
Better than pumpkin pie! That’s what my husband says!
Can I make this tart in a ten inch tart pan without modifications?
August 18, 2022
Best pumpkin dessert
The crust is fabulous and the filling is perfection. As a bonus, this tart freezes beautifully…a lovely dessert for two people with extra for later. Extremely delicious….our go to thanksgiving dessert.
April 2, 2023
Tips, changes
This was a nice tart for a tea or fancy dessert, but I spent two days cleaning my kitchen. I would not use a skillet, but a sauce pan or pot to cook the pumpkin and brown sugar. Too much sputtering and splattering while stirring. Also, the filling makes more than the crust for a 9”, so be ready with another crust. The recipe made almost double the filling. I think not all 9” pans are created equal. The tart is a light, refreshing, and elegant.
Hi Lisa -
We don't have make ahead instructions on this recipe, which means we haven't officially tested it, but I think it could be made ahead. I would wrap in plastic and store in the fridge up to a day in advance. The crust, however, can be made and frozen (in the tart pan even) up to a month ahead. Bring the pie to room temperature or warm in a low oven before serving.
Best,
The Milk Street Team
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