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You'll love this ultra-creamy, autumn-spiced American pumpkin tart made from scratch (except for the pie crust). For even more indulgence, it's topped with rich, creamy homemade whipped cream and a delicious salted butter caramel (also homemade!).
To be honest, I'm not a big fan of traditional Pumpkin tart. So I set out to improve it, and when I came across the version from Sally's Baking Addiction, which included whipped cream and salted butter caramel, I knew I'd like it.
This makes an absolutely incredible dessert, perfect for Halloween or Thanksgiving if you're celebrating. A classic autumn recipe!
💙 Why you'll love it
- It's really easy to make, even more so with all my tips.
- It's gourmet and comforting, everything you want for autumn.
- It's vegetarian
You'll need the following ingredients. You can find the quantities in the recipe card below.
- Shortcrust pastry
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Sugar: white.
- Spices: ginger, cinnamon, nutmeg, vanilla and green cardamom
- Pumpkin puree: canned pumpkin puree or homemade!
- Butter: sweet for the tart filling and semi-salted for the caramel.
- Heavy cream
🎃 Homemade pumpkin puree
Nothing could be simpler: peel your squash, cut it into large cubes and cook it in a pan of boiling water for 30 minutes. To check if it's cooked: stick a knife in it. If it sinks without a hitch, then it's fine! All you have to do is let it cool and use it in your tart.
✅ Gluten-free version
To make this recipe gluten-freebuy a gluten-free shortcrust pastry. In principle, the other ingredients do not contain any, but check the label on your heavy cream.
🥰 Chef's tips
For Pumpkin tart
- As European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- Allow the pumpkin purée to cool before using: if it's too hot, it can cook the eggs and you'll end up with a pumpkin omelette!
For the salted butter caramel
- Choose a good-quality butter with 82% fat (as in Président butters, for example), since this is one of the main ingredients in caramel.
- It's tempting to turn up the heat to cook faster, but don't do it - you'll burn your sugar and have to start all over again. And stay well in front of the pan, it can burn quickly.
- Before the sugar has caramelized, don't stir: this will create lumps that will be extremely difficult to melt later (I've had to throw away my caramel...).
- Cool the cream before pouring it into the caramel.
💡 Frequently Asked Questions
Whichever you prefer: pumpkin, pumpkin, pumpkin, or butternut. I like to make this recipe with pumpkin myself!
You can turn it into soup with this recipe for pumpkin, carrot and coconut milk soup, for example!
If you don't want to make your own pumpkin purée, buy it in cans: the best-known is probably Libby's.
Of course, all you have to do is replace the salted butter with sweet butter.
- Store Pumpkin tart in the fridge, in an airtight container or at least covered with aluminum foil. You can keep it for 2 to 3 days maximum. And I really don't recommend freezing it.
- Whipped cream keeps for no more than 24 hours: place in an airtight container in the fridge.
- If you have leftover salted butter caramel, you can pour it into a jar (like a sauce pot) and place it in the fridge. It will keep for about 1 month.
😋 Other sweet tarts
If you make this homemade pumpkin tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Best homemade pumpkin tart
For the Pumpkin tart
- 1 shortcrust pastry
- 3 eggs
- ⅔ cup granulated white sugar (140g)
- 1 pinch salt
- 1 teaspoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 green cardamom pod remove the seeds from the pod
- 1 tablespoon cornstarch
- 3 ⅓ pounds pumpkin after peeling and removing seeds (1,5kg)
- 5 ½ tablespoons unsalted butter (80g)
For salted caramel
- 3 tablespoons granulated white sugar (35g)
- 1 ½ tablespoons semi salted butter (20g)
- ¼ cup heavy cream (55ml)
For the whipped cream
- ⅞ cup heavy cream (200g)
- 2 ¼ teaspoons granulated white sugar (10g)
The Pumpkin tart
- Preheat your oven to 390°F/200°C in fan-assisted mode. Peel the squash and cut into large pieces. Place in a pot of boiling water and cook for around 30 minutes (to check that it's cooked, stick a knife into it: if it sinks in easily, it's done).
- While the squash is cooking, pre-bake your shortcrust pastry: using a fork, poke holes in the pastry, then put it in the oven for 10-12 minutes, until lightly browned.
- Meanwhile, beat the eggs and sugar together, then add the salt and spices and mix well. Crush the cardamom seed and add the inside of the shell.
- Melt the butter (be careful not to let it boil) and set aside.
- Once your squash is cooked, drain it and use the potato masher in the drainer to squeeze out as much water as possible.
- Add the squash purée to the mixture, followed by the melted butter and cornstarch, and mix well again. It's normal for the mixture to be very liquid.
- Blend in a blender until smooth. Pour over the pastry and bake at 365°F/185°C. Bake for 40 minutes for a melt-in-the-mouth tart and 45 minutes for a well-done tart.
Salted butter caramel
- Melt the sugar in a saucepan over low heat until it caramelizes, without stirring (see Chef's tips). Meanwhile, briefly heat your heavy cream in the microwave.
- Once it starts to caramelize, add the semi-salted butter cut into coarse pieces and mix briskly (it's normal for it to boil).
- Add the hot cream and stir for 5 minutes, until thickened.
- Remove from the heat, leave to cool for 5 minutes and pour into a container.
- Blend the heavy cream just out of the fridge. When it starts to thicken, add the sugar and continue blending until you obtain a fairly heavy texture.
- Assemble. Remove the tart from the oven, leave to cool, add the whipped cream (if the tart is too hot, it will melt) and top with the salted butter caramel! Enjoy 🙂
- My best tip - as European, I'm used to working in grams and milliliters. For savory dishes, the American measuring system can work just perfectly most of the time. But for anything sweet, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- If you want to go faster, you can use :
- canned pumpkin purée
- store-bought whipped cream
- store-bought salted butter caramel
- Cooking times may vary slightly depending on your oven.