Caramelized Pecan Pumpkin Tart
Elevate your autumn dessert game with this luscious Caramelized Pecan Pumpkin Tart—a masterpiece that pairs creamy spiced pumpkin filling with a buttery, flaky crust and a dazzling layer of maple-caramelized pecans. Perfect for Thanksgiving or any cozy fall gathering, this tart combines the warm flavors of cinnamon, ginger, and nutmeg with the irresistible crunch of sweet, glazed pecans. Made from scratch with a simple homemade tart dough and a silky pumpkin custard, this showstopper is as easy to make as it is stunning to serve. Whether you're impressing guests or indulging in a seasonal treat, this tart promises the perfect balance of texture and flavor. Keywords: caramelized pecan pumpkin tart, autumn dessert, Thanksgiving tart, fall baking recipe.
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Ingredients
- 200 grams all-purpose flour
- 115 grams unsalted butter (cold, cubed)
- 25 grams granulated sugar
- 2 tablespoons cold water
- 425 grams pumpkin puree
- 120 ml heavy cream
- 75 grams light brown sugar
- 2 large eggs
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 150 grams pecans
- 60 ml maple syrup
- 2 tablespoons butter
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Add the cold, cubed butter and work it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step 3
Add cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, flatten slightly, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 4
On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 10-inch tart pan and press it firmly into the bottom and sides. Trim any excess dough hanging over the edges.
Step 5
Dock the bottom of the tart crust by pricking it several times with a fork. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for an additional 5 minutes. Set aside to cool slightly.
Step 6
In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
Step 7
Pour the pumpkin filling into the cooled tart crust. Smooth the top with a spatula and bake for 35–40 minutes, or until the filling is set and slightly puffed in the center. Let cool completely on a wire rack.
Step 8
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the pecans and maple syrup, stirring to coat the pecans evenly. Cook for 4–5 minutes, stirring frequently, until the pecans are caramelized and fragrant.
Step 9
Arrange the caramelized pecans on top of the cooled pumpkin tart in an even layer or a decorative pattern.
Step 10
Chill the tart in the refrigerator for at least 1 hour before serving for the flavors to meld. Slice and enjoy!
Nutrition Facts
| Serving size | (1335.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4178.4 |
| Total Fat 288.3g | 0% |
| Saturated Fat 112.0g | 0% |
| Polyunsaturated Fat 36.4g | |
| Cholesterol 817.4mg | 0% |
| Sodium 1019.4mg | 0% |
| Total Carbohydrate 365.6g | 0% |
| Dietary Fiber 34.3g | 0% |
| Total Sugars 173.9g | |
| Protein 53.1g | 0% |
| Vitamin D 86.5IU | 0% |
| Calcium 420.0mg | 0% |
| Iron 21.3mg | 0% |
| Potassium 1969.6mg | 0% |
Source of Calories