Caramelized Pecan Pumpkin Tart Recipe

Name: Caramelized Pecan Pumpkin Tart
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 1 cup pecans; 1 (9 inch) pie crust (store-bought or homemade); Pumpkin Puree; 2 large eggs; Golden Brown Sugar; 1/4 cup granulated sugar; Ground Cinnamon; Ground Ginger; Ground Cloves; Nutmeg; Allspice; Light Cream; 1 teaspoon vanilla extract; Brown Sugar; 2 tablespoons cold unsalted butter; Whipping Cream

Indulge in the irresistible flavors of fall with this exquisite Caramelized Pecan Pumpkin Tart! A flaky pie crust is topped with a luscious, spiced pumpkin filling and crunchy, caramelized pecans for a symphony of textures and tastes. This isn't your grandma's pumpkin pie – it's a gourmet upgrade that's perfect for Thanksgiving, autumn gatherings, or any time you crave a truly special dessert.

Prep Time 30 mins

Cook Time 60 mins

Calories 773.5 kcal

Protein 16g

Rating 4.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramelized Pecan Pumpkin Tart

1 cup pecans
1 (9 inch) pie crust (store-bought or homemade)
Pumpkin Puree
2 large eggs
Golden Brown Sugar
1/4 cup granulated sugar
Ground Cinnamon
Ground Ginger
Ground Cloves
Nutmeg
Allspice
Light Cream
1 teaspoon vanilla extract
Brown Sugar
2 tablespoons cold unsalted butter
Whipping Cream

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Caramelized Pecan Pumpkin Tart? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Caramelized Pecan Pumpkin Tart

**Make the Crust:** Preheat oven to 375°F (190°C). Lightly flour a clean surface. Sprinkle 1/2 cup of pecans onto the surface.
Place a 9-inch pie crust disk (store-bought or homemade) atop the pecans. Sprinkle the remaining 1/2 cup pecans over the crust.
Gently roll out the crust to 1/8 inch thickness, ensuring the pecans adhere.
Carefully transfer the crust into a 9-inch tart pan with a removable bottom.
Gently press the crust into the pan, ensuring even thickness.
Trim and crimp the edges of the crust for a beautiful finish.
Refrigerate the crust for 30 minutes.
**Make the Filling:** While the crust chills, preheat oven to 400°F (200°C). In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, 3/4 cup granulated sugar, 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 cup heavy cream, and 1 teaspoon vanilla extract until smooth and well combined.
Place the chilled tart pan on a rimmed baking sheet.
Pour the pumpkin filling into the prepared tart crust.
Bake for 45-50 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Let the tart cool completely on a wire rack.
Refrigerate for at least 2 hours to allow the filling to fully set.
**Make the Caramelized Pecan Topping:** While the tart cools, combine 1/4 cup granulated sugar and 1/2 cup pecans in a small bowl.
Cut in 2 tablespoons of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Preheat your broiler.
Evenly sprinkle the pecan topping over the chilled tart.
Broil for 1-2 minutes, watching carefully, until the sugar melts and caramelizes. Be cautious to avoid burning.
Let the tart cool for 15 minutes before serving.
Serve chilled, optionally with a dollop of whipped cream.