The Perfect Pumpkin Tart
- felichiccuisine
- Sep 30
- 4 min read
Updated: Oct 3
by Feli Chic'Cuisine
Looking for a delicious pumpkin tart recipe that brings the warm flavors of autumn straight into your kitchen? This classic tart, with a buttery, flaky crust and a creamy pumpkin filling spiced with cinnamon, nutmeg, and cloves, is the perfect choice. It’s simple to make and ideal for cozy moments at home or for sharing with family and friends.
Every time autumn arrives, with its crisp days, stunning foliage, and bountiful harvest, my mind immediately turns to a good pumpkin tart. For me, this dessert captures the very spirit of the season.
This classic North American pumpkin tart is especially popular in the fall. The tart has a tender, flaky crust and a smooth, creamy pumpkin filling flavored with seasonal spices.
The result is an irresistibly delicious dessert, perfect with a drizzle of maple syrup or a dollop of whipped cream, sprinkled with cinnamon or brown sugar.
A Few Tips Before You Start
Make your own crust if you can: A homemade pie crust is worth it. It is not complicated, and the flaky, buttery texture makes a big difference. I use a simple flaky crust recipe that never lets me down. Store-bought works too, but if you have the time, give homemade a try.
No blind baking needed: Unlike some pies, this one does not need the crust baked ahead of time. The filling takes long enough in the oven that the crust cooks perfectly without any extra steps.
Looking for something similar? You might enjoy: Pumpkin Caramel Ginger Baked Cheesecake
Bake hot, then slow it down: Start the pie at 200°C (425°F) for 15 minutes to help the crust set. Then lower the oven to 180°C (350°F) and keep baking for another 40–45 minutes.
The pie is ready when the edges look firm and the middle still has a little wobble. It will finish setting as it cools. Try not to overbake or you might see cracks on top.
Optional: Blind Bake
If you want to partially bake the pie crust before adding the filling, here are a few tips:
✔ Line the crust with parchment paper and add pie weights, dried beans, or rice.
✔ Bake until it turns lightly golden.
✔ To prevent the edges from browning too quickly, cover them with aluminum foil.
Pumpkin Purée: Homemade Makes a Difference
You can absolutely use canned pumpkin purée if you want to keep things easy, and it works well. But honestly, making your own pumpkin purée is worth it. It has a fresher, richer flavor and a smoother texture that really makes the pie taste homemade.
All you have to do is roast a pumpkin until it’s tender, scoop out the flesh, and blend it until smooth. If it looks a little watery, just drain the extra liquid before using it in your pie.
The difference is subtle but noticeable: your pie will taste brighter, more flavorful, and just a little extra special.
How to Substitute Condensed Milk
Condensed milk is sweet and thick, giving your tart a rich, creamy texture. If you don’t have it on hand, here are some easy alternatives:
✔ Milk + sugar: 240 ml whole milk + 60 g sugar. Warm gently until the sugar dissolves, then let it cool.
✔ Heavy cream + sugar: 240 ml heavy cream + 2–3 tablespoons powdered sugar. Mix well and use just like condensed milk.
✔ Homemade condensed milk: 240 ml whole milk + 60 g sugar, simmered gently over low heat until it thickens to the consistency you want (about 15–20 minutes).
How to Make Pumpkin Tart in Easy Steps
Prepare the Crust:
✔ Here’s the recipe to help you get started!
Prepare the filling
✔ Whisk together the eggs, pumpkin purée, and evaporated milk until well combined.
✔ Then, mix into the dry ingredients: sugars, flour, salt, and spices.
Prepare the Tart Pan
✔ Roll out the pie crust and carefully place it into your tart pan.
✔ Gently press it with your fingers so it fits snugly along the sides and bottom.
✔ Trim any excess dough from the edges for a neat finish.
Bake the Pie
✔ Bake the pie at 200°C (400°F) for 15 minutes.
✔ Then, reduce the temperature to 180°C (350°F) and bake for an additional 40-45 minutes.
For this recipe, I always prefer to prepare my own pie crust. The texture and taste are absolutely unbeatable compared to store-bought options, and it perfectly complements the pumpkin filling. While it does take a bit more time to make, I promise it’s well worth the effort. Here’s my favorite recipe: simple, easy to follow, and requiring very little effort.
Enjoy!
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the Earth seeking the successive autumns.” ― George Eliot
Have you tried making this Traditional Pumpkin Pie ? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine, are copyrighted.
