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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  1. says

    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 :)


  2. says

    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.


  3. says

    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


  4. says

    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!



  5. Yvonne Camp says

    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


  6. Alexe says

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


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