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This creamy pumpkin tart balances sweet coziness with warm, fall spices. The tangy yogurt dough makes the crust stand out. It's so much more special than your typical pumpkin dessert.
I make this every fall, ever since my grandma taught me her tips. After tweaking it for years, that filling got so smooth—folks who usually skip pumpkin always come back for more.
Delicious Ingredients
For the crust- 115 g chilled unsalted butter, diced: gives you that flaky texture
- 1 ml salt: brings out the flavors
- 175 g unbleached all-purpose flour: makes the dough heartier
- 60 ml plain 2% yogurt: makes the crust tangy and simple to roll out
- 30 ml sugar: just enough to balance things out
- 375 ml pure pumpkin purée: go with one that's really vibrant orange
- 2 eggs: makes the filling rich and hold together
- 1 ml ground nutmeg: fresh-grated is best for flavor
- 2.5 ml ground cinnamon: gives that signature autumn taste
- 5 ml cornstarch: helps it set nicely
- 1 can (300 ml) sweetened condensed milk: turns it into velvet
- 125 ml 35% cream: for the whipped topping to finish things off
- 30 ml icing sugar: sweetens the cream lightly
Step-by-Step Easy Guide
- Finish with cream:
- Whip 35% cream with the icing sugar together so it's just barely thick but still soft. Scoop into a piping bag fitted with a star tip. Pipe it around the tart or on slices just before eating.
- Bake to perfection:
- Set the tart in the oven for about 35-40 minutes. You want the edges set but the center should wiggle a bit. Don't fret if it's a bit jiggly—it'll keep firming up as it cools. Let it cool all the way on a rack before you try to slice it.
- Mix up your filling:
- In a big bowl, stir the spices and cornstarch first. Whisk in eggs, then add the pumpkin purée and condensed milk. Keep beating until you have a silky, even mixture. That's the trick for a super smooth filling. Pour into your crust.
- Heat and line the pan:
- Put your oven rack down low and crank it up to 190°C. Dust your surface with flour, roll the dough out a bit wider than a 23-cm tart pan. Gently roll the dough up on the pin to move it. Let it hang about 1 cm over, then tuck in the extra for a thick edge. Crimp with your fingers for a neat trim.
- Get the dough ready:
- Toss flour, sugar, and salt in a food processor. Add cold butter in pulses till you see pea-sized bits. This is key for a flaky crust. Blend in the yogurt just until the dough starts clumping. Press together by hand into a disc (don't fuss with it). Wrap in plastic and chill at least 30 minutes so the butter gets cold again.
Pumpkin’s now my absolute favorite for fall bakes thanks to this one. I still remember baking it for my in-laws the first time—they were so impressed, they made me promise to bring it for every holiday meal. That sweet condensed milk and warming spices turn it into pure comfort food that feels like a family hug.
Storing and Doing Ahead
This pumpkin tart keeps great in the fridge for three days. Just cover it loosely with foil so nothing sticks to the top. If you want, freeze the whole tart without the cream for up to a month—thaw overnight in the fridge. Add freshly whipped cream when you’re ready to serve.
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Twists and Swaps
For a dairy-free version, swap butter for plant-based margarine, use soy yogurt instead, and switch the cream to a non-dairy whipping version. The texture changes just a bit, but it's still really good. Want a spicier punch? Throw in a little ground ginger and clove. If you love crunch, scatter some chopped candied pecans over the tart before digging in.
Serving Ideas
It tastes wonderful at room temp or just slightly chilled. To really dress it up, drizzle each slice with salted caramel or some bittersweet chocolate sauce. Vanilla ice cream is a total win with the spice. For extra flair at your next party, add candied orange peel or give the top a quick flambe with a splash of dark rum right before serving.
Frequently Asked Questions
- → How do I make the perfect homemade crust?
Use very cold butter and quickly combine it with flour until crumbly before mixing in yogurt.
- → Can I make my own pumpkin puree?
Absolutely! Just make sure it's smooth and free of excess water for the best texture.
- → What's the best way to decorate the pie?
Whip cream with powdered sugar, then use a piping bag to add pretty swirls along the edges.
- → How do I keep the filling from cracking during baking?
Keep an eye on the bake time and take the pie out when the center is still a bit wobbly.
- → What goes well with pumpkin pie?
Pair it with a scoop of vanilla ice cream or a rich cappuccino for an extra indulgent dessert.