Let’s cut to the chase: it’s high time that we get started on this fall thing. In the spirit of turtlenecks and jewel tones and crunchy leaves, today I’ll be chatting about this super simple pumpkin pecan tart that just screams, “AUTUMN!” As a bonus, we’re also going to share some recipes from a number of other bloggers who are sporting pumpkin goods on their sites today. Talk about a happy Monday, huh!?
Pumpkin Pecan Tart
So first up is the pumpkin pecan tart. I’m all for recipes that can be thrown together in a pinch. There’s something very satisfying about taking on a baking challenge, but sometimes we need a few recipes in our back pocket that taste terrific without hours of stressful work. I have a feeling that this pumpkin pecan tart will be your go-to for the fall.
Making the Tart
Let’s get started with the crust. Here, we use a simple graham cracker crust that is elevated with the addition of finely chopped pecans and the just-right amount of butter. The pecans add ridiculous flavor to the otherwise simple crust and they’re a pretty perfect combo with the pumpkin.
The filling is a cream cheese and canned pumpkin base with not a whole lot extra added. Of course there’s cinnamon, some pumpkin pie spice, and sugar, but other than that the ingredients here are minimal. Simply cream together the pumpkin and cream cheese, add the remaining ingredients, and smooth the whole lot of it into the pie crust. That’s it!
A Few Tips
For best results with this pumpkin pecan tart, I recommend filling the crust and finishing off the toppings just before serving. I opted to top the whole thing with a maple whipped cream, but you could certainly bypass that step if you’d prefer. I spooned the whipped cream into a piping bag (or a large plastic bag with the end snipped off!) and squeezed little dollops of fluff all over the pie, but if you’d prefer a simple smear that would work too. Use any leftover pecans or graham cracker crumbs to garnish the top for a pretty finish, and it will be so cute that I promise your friends won’t guess how easy this little guy was to make.
This pumpkin pecan tart would make an excellent addition at your next supper club, Thanksgiving dinner, or Sunday afternoon lunch. I love how quickly the treat comes together and the flavors are so seriously autumnal that it just feels right. In the event that pumpkin tarts aren’t your thing (okay, but seriously, who even are you?) my friend Sara has rounded up a whole bunch of other bloggers who are sharing pumpkin recipes today as well. There’s everything from pumpkin babka to pumpkin couscous to pumpkin granola- almost 70 recipes in all! Check out the whole list here and get in the swing of fall this week. I think it’s about time.
Have an enormously joyful and fulfilling week and stop by here again on Friday. I may or may not be sharing another killer recipe on Friday (hint: I am). Happy Monday and happy baking!
If you like this pumpkin pecan tart you should check out:
Pecan Pumpkin Cake with Burnt Sugar Frosting
PrintPumpkin Pecan Tart with Maple Whipped Cream
This pumpkin pecan tart has a no-bake filling and a maple whipped cream topping. Served chilled, this dessert is a simple treat for fall gatherings!
- Author: Kate Wood
- Prep Time: 25
- Cook Time: 10
- Total Time: 35 minutes
- Yield: 9
- Category: dessert
Ingredients
For the crust:
- 1 cup (99 gm) graham cracker crumbs
- ¾ cup (100 gm) finely chopped pecans
- ¼ cup (50 gm) sugar
- ½ teaspoon salt
- 7 tablespoons (100 gm) unsalted butter, melted
For the filling:
- 8 ounces cream cheese, at room temperature
- ¼ cup (50 gm) sugar
- ¼ cup (50 gm) brown sugar
- 10 ounces pumpkin puree
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
For the maple whipped cream:
- 1 cups (240 gm) heavy whipping cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
To make the crust:
- 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.
To make the filling:
- 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.
To make the whipped cream:
- Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and bean until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!
24 thoughts on “Pumpkin Pecan Tart with Maple Whipped Cream”
We love this recipe! Our family loves it! Thank you for sharing!
★★★★★
This sounded like a great recipe, but it didn’t say to butter or grease the pan so it was all stuck to the bottom. The filling didn’t firm up either. It was a mess and the filling mushy despite being refrigerated for 24 hrs.
★★
Oh man, I’m sorry to hear this, CJ! I typically don’t need to grease the springform pan given the butter in the crust. LMK if I can help troubleshoot. I’d love to improve this recipe for readers! 🙂
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Can the pie part be made the night before then make the whipped cream right before serving?
yes!
This is so beautifully and seductively simple!! Definitely making this fall, for sure. xx
thanks beauty!
hey girl- this tart looks amazing! yummy for my tummy!
so good! I hope you’ll try!
Surprisingly I’m not a huge fan of pumpkin pie unless it has a special twist. This tart sounds just perfect to me. Thanks for contributing this beauty to my pumpkin party! xoxo
that is surprising! 🙂
i can’t believe how easy this recipe is! it’s so beautiful and that filling looks incredibly smooth! (heart eyes)
so easy! hugs to you, lady! 🙂
Lovely photos! And this tart sounds amazing. Happy to be a part of the #virtualpumpkinparty with you! xo
hey lady!!! you are the pumpkin queen so I will take that as an epic compliment.
Fall just seemed to hit us in the head when we weren’t looking. One minute we’re sweating our booty off & seeking every bit of air conditioning comfort we can come across, then the next. . . well. . .we’re digging through our closets trying to find a decent sweater to wear. . no make that coat. Mother Nature, she has a knack for confusing me these days. But there is nothing confusing about this orange beauty. Loving that you replaced the traditional crust with a little nutty goodness – I always did have a soft spot for a good nut crust. Sad I missed pumpkin week this year. . .but will definitely be loading up my fall baking Pinterest board with all these goodies.
isn’t that the truth!!!! the crust truly is to die for. hugs to you!
How far ahead of time do you think this could be made and not suffer any sogginess, etc. (Other than the whipped cream, of course!)
oh, I think it would be okay for a day or two!!! just be sure to bake the crust till firm. it’s not a super crunchy crust either way, so if you’d prefer it that way maybe bake it a few minutes longer. 🙂
All my favorite autumn flavors in one recipe? Yes please!! This will be on my table ASAP. Love!
I think you’d like this one mama!
do you think you could do coconut cream instead of cream cheese for dairy free? Most no bake recipes call for gelatin so I assume this one isn’t quite as solidified? Looks beautiful, thank you!
hmmmm, I don’t think that would be quite thick enough. If you don’t tolerate cream cheese, try a vegan one!