Pumpkin Custard Tart with Pecan Crust

I love easy recipes and here is a fabulous Pumpkin Custard Tart with Pecan Crust that is a creamy baked custard in a decadent crunchy pecan crust.

The fall season is the best for pumpkin spice desserts, and this pumpkin tart is perfect with all the right blends for the season in one tart.

You are going to love it.

I just had to share it with you guys!

With the Thanksgiving Holiday upon us, this custard with an easy alternative to making a pie and so pretty to serve!

It's really quick and easy.

You can throw this together in no time and if you're pumpkin lovers, like us, you're going keep this one on the top of your list to make every Holiday season.

This tart also goes great with my pumpkin latte recipe down in the slow cooker.

Scroll down to the recipe, it's so easy and pretty to serve!

Perfect Around the Holiday!

This dessert with pumpkin and spice, just shouts fall.


If you love pumpkin pie this dessert is the perfect winner for all your Holiday needs when it comes to dessert.


This easy pumpkin tart comes together quickly and is a showstopper on your holiday dessert table.


You can decorate it up with whipping cream or leave it plain until serving.

Serving Suggestions

• Serve this with a pumpkin latte
• Spray cooking oil on the tart pan for easy removal or line with parchment paper
• Keep the tart chilled
• Use different topping, freshly made whipped cream with a little caramel sauce is a terrific topping!
• Pre-bake the shell for a nice nutty-flavored crust
• This tart freezes well to make ahead of time, just thaw in the refrigerator

Ingredients You Will Need for Pumpkin Custard Tart with Pecan Crust

Crust:

• crushed cinnamon-flavored graham cracker
• cinnamon or pumpkin pie spice or more to your taste
• pecans
• butter melted

Filling:

• pumpkin puree, not pie filling
• sweeten condensed milk (not evaporated)
• eggs yolks
• cinnamon
• nutmeg
• salt

Pecan Crust

I always thought pecan went great with any kind of sweet potato or squash family recipes.


When this was baking it smelled so good I could hardly wait to dig into it.


The pecans certainly added a nice crunch to this decadent pumpkin custard baked all together.

Tips

1. A removable bottom tart pan is a must-have
2. Bake this tart with and place a pan of water in the oven to get a creamier custard
3. Always preheat the oven
4. Measure the ingredients accurately

Other Pumpkin Recipes

Pumpkin Spice Cake Mix Cookies
Slow Cooker Pumpkin Latte
Pumpkin Turnovers
Italian Roasted Pumpkin Seeds

Pumpkin Custard Tart with Pecan Crust Pin for Later

Decadent and Easy Dessert

I just love pumpkin pie, this tart is very much like a pie, the custard is rich and full of spice.


If you love cinnamon or nutmeg, you can add more to your taste.


Remember recipes are just a guideline and sometimes you may like a stronger taste of one thing or another when it comes to ingredients.


Adapt to your own taste for this pumpkin custard tart, you can even add more spices to the pecan crust.


Either way, your pumpkin tart will be easy to make and delicious for your Holiday dessert table.

Pumpkin Custard Tart with Pecan Crust

Yield: 9

Author: Claudia Lamascolo

prep time: 15 Mcook time: 35 Mtotal time: 50 M

This is a delicious easy pumpkin tart. It's made with pureed pumpkin and condensed milk. An easy sweet dessert perfect for fall and the pumpkin season

ingredients:

• Crust:
• 2 1/2 cups crushed cinnamon-flavored graham cracker (two packages of crackers) you can also use vanilla wafers or ginger snaps instead
• 1/4 teaspoon cinnamon or pumpkin pie spice or more to your taste
• 1/2 cup pecans
• 6 tablespoons butter melted
• Filling:
• 1- 15 ounce can pumpkin puree not pie filling
• 1 can sweeten condensed milk (not evaporated)
• 2 eggs yolks
• 1/2 teaspoon cinnamon
• pinch of nutmeg
• pinch of salt

instructions:

How to cook Pumpkin Custard Tart with Pecan Crust

1. Preheat oven to 350 degrees. Make crust below using a removable bottom tart pan that has been oil sprayed. lined with parchment or greased.
2. Crust Directions:
3. Place everything except butter, in a food processor and blend together.
4. Mix the butter with the pecan crumb mixture.
5. Line the greased removable bottom tart pan with this pecan mixture into the pan. Bake for 10 minutes and cool. In the meantime make the filling.
6. Filling Directions:
7. Mix everything in a bowl and set aside while the crust is baking. 
8. Pour into cooled crust and bake for 30 minutes or until set in the middle.
9. Refrigerate at least 1 hour in the tart pan. Remove the outer ring before serving. Store tart in the refrigerator is any leftovers.

Calories
254

Fat (grams)
15

Sat. Fat (grams)
7

Carbs (grams)
22

Net carbs
11

Sugar (grams)
16

https://www.whatscookinitalianstylecuisine.com/2014/11/pumpkin-tart-with-pecan-crust-video.html

pumpkin custard tart, pumpkin tart, pumpkin pecan tart, baked pumpkin dessert tart, pumpkin custard, pumpkin custard pie

pie, tart, custard, dessert, pumpkin

American

Created using The Recipes Generator

Pumpkin Custard Tart with Pecan Crust Pin for Later

Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2019.