Pumpkin Pecan Tart With Maple Whipped Cream Recipe

Name: Pumpkin Pecan Tart With Maple Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 1 cup graham cracker crumbs; 3/4 cup finely chopped pecans; 1/4 cup sugar; 1/2 teaspoon salt; 7 tablespoons unsalted butter, melted; For the filling:; 8 ounces cream cheese, at room temperature; 1/4 cup sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1 tablespoon pumpkin pie spice

Servings: persons

For the crust
1 cup graham cracker crumbs
3/4 cup finely chopped pecans
1/4 cup sugar
1/2 teaspoon salt
7 tablespoons unsalted butter, melted
For the filling:
8 ounces cream cheese, at room temperature
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice

1
["Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9"" tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.", "Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.", "Optional: If you'd like to top this tart with maple whipped cream, beat 1 cup heavy whipping cream in a large bowl on medium speed until frothy. Add 2 tablespoons maple syrup and 1 teaspoon of vanilla extract and keep whipping until medium-stiff peaks form. Top tart just before serving."]

761

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 12 ingredients. The key ingredients include: For the crust, 1 cup graham cracker crumbs, 3/4 cup finely chopped pecans, 1/4 cup sugar, and more.

Yes, Pumpkin Pecan Tart With Maple Whipped Cream 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!

Pumpkin Pecan Tart With Maple Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions