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Pumpkin Tart

8 Servings

1 hr 40 min 40 min active

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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

Directions

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Reviews
Jan D.
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?
Carla H.
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.
Jan C S.

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Lisa H.

Can this tart be made ahead and how should it be stored?
Thank you!

Lynn C.

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

Jarrod C.

What's the sober alternative to use here in place of bourbon?

Lynn C.

Hi Jarrod -

In the headnote of the recipe we mention that you can use an equal amount of orange juice in place of the bourbon to deglaze the pan.

Best,
The Milk Street Team

Jacki K.

Thank you for this recipe! I love pumpkin pie and have often thought that a pumpkin tart would offer the best of the pie without being so rich and overpowering. This recipe will now be part of my Thanksgiving repertoire.

Mary H.

How should this pie be kept - refrigerated or at room temperature for left overs?

Lynn C.

Hi Mary -

The pie should be stored, wrapped in plastic wrap, in the refrigerator. Bring it to room temperature before serving.

Best,
The Milk Street Team