Hazelnut Pumpkin Tart Recipe

Name: Hazelnut Pumpkin Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15-ounce) package refrigerated piecrusts, divided; 1 cup hazelnuts, toasted, skinned, and finely chopped; 3 eggs; 1 (16-ounce) can pumpkin; 1/2 cup firmly packed brown sugar; 1/3 cup sugar; 1 cup half-and-half; 3/4 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1/8 teaspoon salt; Dash of ground nutmeg; Dash of ground allspice; Dash of ground cloves; 1 cup whipping cream; 1/2 cup sifted powdered sugar; 1 tablespoon minced crystallized ginger; 30 whole hazelnuts, toasted and skinned

Servings: persons

1 (15-ounce) package refrigerated piecrusts, divided
1 cup hazelnuts, toasted, skinned, and finely chopped
3 eggs
1 (16-ounce) can pumpkin
1/2 cup firmly packed brown sugar
1/3 cup sugar
1 cup half-and-half
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon salt
Dash of ground nutmeg
Dash of ground allspice
Dash of ground cloves
1 cup whipping cream
1/2 cup sifted powdered sugar
1 tablespoon minced crystallized ginger
30 whole hazelnuts, toasted and skinned

1
Roll 1 piecrust into a 12-inch circle on a floured surface. Fit into an 11-inch tart pan with removable bottom. Prick bottom and sides of pastry shell. Bake at 375u00b0 for 5 minutes. Let cool in pan on a wire rack. Sprinkle with chopped hazelnuts.
2
Beat eggs at high speed of an electric mixer. Add pumpkin and next 9 ingredients; beat well. Pour into pastry. Bake at 375u00b0 for 35 minutes. Cool in pan on wire rack. Cover and chill at least 2 hours.
3
Cut 30 shapes from remaining piecrust using a small leaf cookie cutter. Place on an ungreased baking sheet. Bake at 450u00b0 for 6 minutes. Remove to a wire rack; let cool.
4
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in crystallized ginger. Cover and chill 1 hour.
5
Arrange whole hazelnuts and pastry leaves on tart. Serve with whipped cream mixture.

546

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

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: 1 (15-ounce) package refrigerated piecrusts, divided, 1 cup hazelnuts, toasted, skinned, and finely chopped, 3 eggs, 1 (16-ounce) can pumpkin, and more.

Yes, Hazelnut 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!

Hazelnut Pumpkin Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions