Pumpkin Pie Tart

Pumpkin Pie Tart ~ A modern twist on a classic Thanksgiving dessert.

Pumpkin Pie Tart

Pumpkin Pie Tart


When I make pumpkin pie I make a lot so I’ll have leftovers. The recipe I use is simple and basic. The filling is from the back of  Libby’s Pumpkin Puree can—I’m not kidding. I’ve tried many variations throughout the years and still love this one best. I’ve made some minor changes and added a pate brisee for the crust (an all butter crust).

In the crust is my secret ingredient, as my friend Jenny calls it, it’s so minor I’m a little embarrassed it’s even referred to as that. In any case, the secret is I sprinkle finely grinded pecans with some cardamom on top of the rolled out crust.  Then I give it one last roll over with the rolling pin before fitting it in the tart pan. This slight touch gives the whole pie an added depth of flavor.

A few notes:

  • You can use a 9 inch deep pie plate or six 4 inch tart pans as I do.
  • The crust can made, fitted in the pan and covered and refrigerated up to 3 days in advance.
  • The whole pie can be assembled 2 days in advance and kept loosely covered and refrigerated.

Pumpkin Pie Tarts


  • ½ portion of pate brisee
  • ¾ cup dark brown sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) Libby’s Pumpkin Puree
  • 1 cup of evaporated milk


  1. In a bowl add sugar, salt, cinnamon, ginger, cloves and eggs, mix until blended. Add pumpkin puree to mixture and mix until blended. Slowly and gradually add in evaporated milk. Pour mixture onto unbaked crust.
  2. For a 9 inch pan: Bake in a 425 degree F oven for 15 minutes. Reduce temperature to 350 degrees F and bake at 40-50 minutes or until knife comes out clean after being inserted in the center of the filling.
  3. For 4inch tart pans: Bake in a 425 degree F oven for 8 minutes. Reduce temperature to 350 degrees F and bake at 15-20 minutes or until knife comes out clean after being inserted in the center of the filling.
  4. Let cool completely. Serve immediately or refrigerate.

Adapted from Libby’s

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20 Responses to “Pumpkin Pie Tart”

  1. #
    Rhonda ( The Dainty Baker) — November 17, 2010 @ 6:09 am

    ooo Cardomon & pecans! nice tip! thanks for sharing.. be sure to give it a try next time ;)


  2. #
    Ravenous Rowie — November 17, 2010 @ 8:27 am

    Just beautiful! Sounds tasty too!


  3. #
    Sanjeeta kk — November 17, 2010 @ 10:52 am

    Lovely tart. Nice to have dropped here, lovely site. Best wishes.


  4. #
    Amber | Bluebonnets & Brownies — November 17, 2010 @ 4:56 pm

    These are SO pretty!


  5. #
    Amanda — November 17, 2010 @ 4:58 pm

    That. Is. Genius. You need your own show. Seriously… that is one of the best tricks I have ever seen for pie crust!!!



  6. #
    Julie (Bananas for Bourbon) — November 17, 2010 @ 5:07 pm

    Wow. It’s so simple, but looks so amazing and delicious! I wish I had 8 individual tart pans so I could do this on Thanksgiving! Hehe. Rolling nuts and seasoning into the dough is a fantastic idea. :)


  7. #
    Joanne — November 17, 2010 @ 5:12 pm

    Some other members of my family LIKE pumpkin pie but I’m definitely the one who LOVES it. That crust sounds delicious!


  8. #
    Amanda — November 17, 2010 @ 5:42 pm

    Love the crust, it looks so wonderful!


  9. #
    SMITH BITES — November 17, 2010 @ 6:12 pm

    GREAT TIP on the nuts/cardamon add – wow! and you’re killing me here with both the recipes and the photos . . . you know that right???


  10. #
    Eliana — November 17, 2010 @ 6:40 pm

    Pecans with cardamom sounds like a delightful addition to pumpkin pie. I plan on making my first ever this Thanksgiving and have now found my recipe. Thanks Naomi :)


  11. #
    Paula {Salad in a Jar} — November 17, 2010 @ 6:54 pm

    I like the Libby’s recipe best too and I’ve tried a lot of different versions but never find anything I like better. Cannot wait to try out your secret crust. I love cardamom–especially since it is so mysterious to most of my friends.


  12. #
    Kristen — November 17, 2010 @ 8:40 pm

    This is so lovely! Gorgeous pics too, Naomi!


  13. #
    Nancy@acommunaltable — November 17, 2010 @ 11:04 pm


    I absolutely love the touch of adding the pecans and cardamon to the crust – I definitely think I am going to have to “borrow” this trick!! Always learn something wonderful on your blog!


  14. #
    Brenda @ a farmgirl's dabbles — November 18, 2010 @ 4:26 am

    That crust sounds delicious – and it’s so pretty! I love the sugared cranberries with the tart, too. Beautiful!


  15. #
    diva — November 18, 2010 @ 5:38 am

    Goodness! That crust must be so fragrant and flavourful! you’re too humble :) that is one powerful secret ingredient and thanks for sharing it. Might give it a go x


  16. #
    Crustabakes — November 18, 2010 @ 7:24 am

    Finely grounded pecans and cardamom? i could use that in my pies. Your pie is looking so gorgeous. I love the perfect smooth surface on it!


  17. #
    Kim — November 19, 2010 @ 12:15 am

    What a genius idea – adding the pecans and cardamom to the pie crust!! It also makes it look a bit “rustic,” which… you know, we’re ALL about. Looks beautiful! Great camera work, my friend. Beautiful!



  18. #
    ingrid — November 22, 2010 @ 4:18 am

    Niiiiiiice! I’m diggin’ your pie crust. I bet you could so something similar to other crust to kick them up a notch.


  19. #
    Yvonne Camp — November 21, 2013 @ 1:26 pm

    Hello after the crust is rolled out, do you need to place it back into the fridge before baking? or do you add the pumpkin filling into a unbaked pie crust. Thanks Yvonne


  20. #
    Alexe — November 29, 2013 @ 1:33 pm

    Great recipe! Made it yesterday for Thanksgiving. It was fairly simple to make and the flavors were wonderful. Thank you!


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