The most decadent, rich, creamy, and delicious Pumpkin Pecan Tart packed with all fragrant autumn spices and pumpkin.
This Pumpkin Pecan Tart is a must-have in the Fall season while those delicious seasonal ingredients are still available. This Tart is creamy, flavorful, decadent, and richly delicious.
About This Recipe
- This recipe is a pot of flavours, Ginder, Pumpkin, pecan, and spices. It can't be more delicious than that!
- The base of this tart is similar to a cheesecake. The bottom contains crushed ginger snaps, butter, and sugar just like a cheesecake. It also bakes in a water bath. However, we do not use cream cheese here!
- The filling is where the pumpkin comes into play. The best and easiest form of pumpkin is the store-bought cans. Make sure to purchase the pumpkin puree and not the pumpkin pie filling.
- Oh, let's not forget about the delicious and crunchy pecans. We always roast the pecans for a nuttier and richer flavour.
- To enhance that autumn flavour, this Tart recipe uses a good amount of fall spices such as ginger, cinnamon, and clove.
- One more ingredient that makes this tart more decadent is the heavy cream. Heavy cream contributes to the rich and smooth texture and is the main source of fat in the recipe.
How To Make This Pumpkin Pecan Tart
- Start with crushing the ginger snaps and pecans to a soft crumb. Mix in the butter and sugar. Press this mixture to the bottom of the springform pan. Bake for 10-15 minutes or until you can smell the roasting pecans. Let this cool down fully before adding the filling to it.
- Prepare the filling by mixing the sugar, spices, and pumpkin puree.
- Add in the heavy cream and the crushed pecans and mix well.
- Switch to a rubber spatula, and lightly beat the eggs, and gradually add to the mixture. After adding the eggs, do not overmix.
- Pour The mixture over the base and place it in the water bath. See how to make the water bath here, Perfect Cheesecake Hacks.
- After one hour, do the jiggle test! Gently shake the pan, and if the center is jiggled, but the edge is set, the tart is done. If the edge is too loose, leave the tart in the oven for five more minutes. Do not overbake.
📖 Recipe
Pumpkin Pecan Tart
The most decadent, rich, creamy, and delicious Pumpkin Pecan Tart packed with all fragrant autumn spices and pumpkin.
Ingredients
For The Base
- 2 cups Gingersnaps, About 40 cookies- crushed
- ¼ cup Pecans, Crushed
- ¼ cup Brown sugar, Packed
- ⅓ cup Butter, Melted
- ½ teaspoon Ginger
- ¼ teaspoon Salt
For The Filling
- 1¼ cup Pumpkin puree
- ¾ cup Granulated sugar
- 1 teaspoon Ginger
- ½ teaspoon Cinnamon
- ¼ teaspoon Clove
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1¼ cups Heavy cream, Room temperature
- ½ cup Pecans, Crushed
- 2 Eggs, Room temperature
Instructions
How To Make The Base
- Grease an 8-inch springform pan, and preheat the oven to 350°F.
- Crush the gingersnaps and pecans in a food processor until it is a soft crumb.2 cups Gingersnaps, ¼ cup Pecans
- Put the above mixture in a bowl and add the melted butter, brown sugar, salt, vanilla extract, and ginger. Mix everything until all is well blended.¼ cup Brown sugar, ⅓ cup Butter, ½ teaspoon Ginger, ¼ teaspoon Salt, 1 teaspoon Vanilla extract
- Press this mixture to the bottom of the greased pan, and press down with the bottom of a measuring cup or glass. Bake for ten minutes, and let it cool down completely.
How To Make The Filling
- Using a hand mixer, mix the pumpkin puree, sugar, crushed pecans, spices, and salt. Mix well.1¼ cup Pumpkin puree, ¾ cup Granulated sugar, 1 teaspoon Ginger, ½ teaspoon Cinnamon, ¼ teaspoon Clove, ½ cup Pecans, ¼ teaspoon Salt
- Add the heavy cream and mix until just combined.1¼ cups Heavy cream
- Switch to a spatula, lightly beat the eggs, and add to the mixture. Gently mix in the eggs.2 Eggs
- Pour this over the baked base, place the pan in the double pan water bath, and bake for one hour. Do the jiggle test and if the edge is not set, bake for 5 more minutes.
- Crack open the oven door and let the tart sit in the oven for half hour. Then put the pan on the counter for another half hour. Then transfer to the fridge.
- This tart can be served with a scoop of ice cream or whipped cream.
Nutrition
Calories: 504kcalCarbohydrates: 53gProtein: 5gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 103mgSodium: 393mgPotassium: 279mgFiber: 3gSugar: 34gVitamin A: 6806IUVitamin C: 2mgCalcium: 79mgIron: 3mg
Tried this recipe?Let us know how it was!
Farnaz says
Looks so delicious. Thumbs up👏👏❤️
Arezou Bahador says
Thank you, yes, this dessert is quite decadent!