Pumpkin Pie Tart

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

Pumpkin Pie Tart
Pumpkin Pie Tart

Growing up  my siblings and I weren’t allowed to eat many desserts. But there were always those certain times of the year like the holidays and birthdays that dessert came without the usual begging and pleading.

So pumpkin pie during Thanksgiving was always a highlight. And since no one really liked it but me, (how opportune was that), I developed an overindulgent habit for it that is still with me today.

That said, 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.

Pecan Crust1 Pumpkin Pie Tart

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

Ingredients:

  • 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

Instructions:

  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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18 thoughts on “Pumpkin Pie Tart”

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

    Blessings-
    Amanda

  10. 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. 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.

  13. Naomi,

    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!

  15. 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

  17. 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!

    [K]

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