Caramelized Pecan Pumpkin Tart Recipe

Name: Caramelized Pecan Pumpkin Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup finely chopped pecans; 1 sour cream pie crust (Sour Cream Pie Crust Dough); 2 cups pumpkin puree; 2 large eggs; ½ cup packed golden brown sugar; ¼ cup sugar; 1 ½ teaspoons ground cinnamon; ¾ teaspoon ground ginger; ¼ teaspoon ground cloves; ¼ teaspoon nutmeg; ¼ teaspoon allspice; 1 ⅔ cups light cream; 1 teaspoon vanilla extract; ⅔ cup firmly-packed brown sugar; ½ cup chopped pecans; 3 tablespoons butter; 1 cup chilled whipping cream, whipped to peaks

Servings: persons

¼ cup finely chopped pecans
1 sour cream pie crust (Sour Cream Pie Crust Dough)
2 cups pumpkin puree
2 large eggs
½ cup packed golden brown sugar
¼ cup sugar
1 ½ teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
¼ teaspoon allspice
1 ⅔ cups light cream
1 teaspoon vanilla extract
⅔ cup firmly-packed brown sugar
½ cup chopped pecans
3 tablespoons butter
1 cup chilled whipping cream, whipped to peaks

1
For crust: Sprinkle 1/2 of pecans onto lightly-floured surface.
2
Place pie crust disk atop pecans and sprinkle with remaining pecans.
3
Roll out to 1/8 inch thick round.
4
Transfer to 9 inch in diameter tart pan with removable bottom.
5
Gently press into place.
6
Trim and finish edges.
7
Refrigerate 30 minutes.
8
For filling: Preheat oven to 400F Whisk pumpkin, eggs, both sugars and spices in bowl to blend.
9
Stir in cream and vanilla extract.
10
Place tart pan on rimmed cookie sheet.
11
Pour filling into pan.
12
Bake 45 minutes, or until filling is set.
13
Cool on rack.
14
Refrigerate until cold, about 2 hours.
15
(can be prepared up to 6 hours ahead to this point).
16
For topping: Combine sugar and pecans.
17
Cut in butter until mixture resembles coarse meal.
18
Preheat broiler.
19
Sprinkle topping evenly over tart.
20
Broil until sugar melts and bubbles, watching carefully, about 1 minute.
21
Cool 15 minutes.
22
Serve with whipped cream.

1223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¼ cup finely chopped pecans, 1 sour cream pie crust (Sour Cream Pie Crust Dough), 2 cups pumpkin puree, 2 large eggs, and more.

Yes, Caramelized Pecan Pumpkin Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramelized Pecan Pumpkin Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions