This pumpkin pecan tart combines your favorite holiday desserts into one delicious, sweet, and decadent pastry! It is filled with a pumpkin pie filling and then topped with a sweet pecan mixture! Perfect for the holidays, family gatherings, or just because- you'll love this dessert no matter what the occasion is!
Easy Pumpkin Pecan Tart
I love fall flavors and all of the tasty treats that I get to bake this time of year! Especially when I get to combine some of my favorite desserts!
This pumpkin pecan tart is truly a combination of pumpkin pie and pecan pie. Plus - and this is a BIG bonus - it's so easy that you don't need a special occasion in order to make this tart (although it is perfect for the holidays)!
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Whether you're a pro at hosting Thanksgiving dinner and holiday parties or giving it a try for the first time this year, you're sure to find my ultimate guide to planning Thanksgiving a help! Don't forget to safely thaw your holiday turkey early, too!
🥘 Pumpkin Pecan Tart Ingredients
This recipe is mainly made up of common baking staples that you may already have! Feel free to use a store-bought pie crust to make it extra simple!
- Butter Pie Crust - 1 butter pie crust. Check out my easy recipe! Of course, you can also use a store-bought refrigerated pie crust.
- Pumpkin Puree - 1 cup of canned pumpkin puree.
- Eggs - 3 large eggs at room temperature. They will be divided into 2 separate portions.
- Sugar - ⅓ + 1 tablespoon of white granulated sugar, divided.
- Brown Sugar - 2 tablespoons of packed brown sugar.
- Butter - 3 tablespoons of melted butter, divided.
- Pumpkin Pie Spice - ¼ teaspoon of pumpkin pie spice. Try out my homemade blend or use your favorite brand.
- Corn Syrup - ½ cup of light corn syrup.
- Vanilla - ½ tablespoon of vanilla extract.
- Pecans - 1 cup of chopped pecans.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make A Pumpkin Pecan Tart
I strongly recommend par-baking your pie crust so that it remains nice and crispy! To get started, grab a 10-inch deep-dish tart pan, a mixing bowl, and some measuring cups!
This recipe will yield one 10-inch, deep-dish tart.
Par-Bake the Crust
- Preheat. Preheat your oven to 425°F (215°C).
- Roll out the crust. Flour your work surface and roll out your 1 pie crust into a 14-inch disk.
- Dock the crust. Transfer the dough to a 10-inch deep-dish tart pan. Gently press the dough into the bottoms and up the sides of the pan. Trim off any excess dough using a sharp knife or rolling your rolling pin across the top of the tart pan. Dock the crust by piercing it several times with a fork, covering the entire area of the bottom crust.
- Par-bake. Bake the dough for 5 minutes. Remove from the oven and allow the crust to cool for 10 minutes while you prepare the filling.
Assemble the Tart
- Reduce the temperature. Meanwhile, while the crust is cooling, reduce the oven temperature to 350°F (175°C).
- Make pumpkin filling. In a large mixing bowl, whisk together your 1 cup of pumpkin puree, 1 of the large eggs, 1 tablespoon portion of the granulated sugar, 2 tablespoons of light brown sugar, 2 tablespoons of the melted butter, and ¼ teaspoon of pumpkin pie spice. Pour the mixture into the crust.
- Prepare the pecan topping. In a separate mixing bowl, whisk together ½ cup of corn syrup, ½ tablespoon of vanilla extract, the remaining 2 eggs, ⅓ cup granulated sugar, and the remaining 1 tablespoon of melted butter. Stir until smooth.
- Add pecans. Gently stir in 1 cup of chopped pecans and slowly pour the mixture over the pumpkin filling.
- Bake. Bake in the preheated oven at 350°F (175°C) for 40-45 minutes or until the center is set.
- Cool. Remove the tart from the oven and allow it to cool completely before serving.
This pumpkin pecan tart is a delicious treat exactly as it is! Serve it alongside some granny smith apple pie and a peach galette for an unforgettable dessert table! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- My butter pie crust recipe makes 2 pie crusts, so you'll only need half of the recipe.
- You can use any of your favorite pie crust recipes, store-bought pie crust, pastry dough, or my best pie dough recipe!
- I always recommend using Libby's canned pumpkin in baked goods because it has low moisture content and won't make your filling runny.
- Make sure you use pumpkin puree and not pumpkin pie filling!
- This recipe will yield one 10-inch tart.
🥡 Storing
Cover your tart and keep it in the refrigerator for up to 3 days.
If you want to freeze your tart, cover it tightly with plastic cling film then wrap it with heavy-duty aluminum foil. If freezing for a day or two, this should be sufficient.
To freeze for up to two months, I usually transfer the wrapped tart into an airtight freezer storage bag.
❓ Recipe FAQs
I highly recommend baking your crust before adding the filling. This will ensure that is nice and crisp rather than soggy!
Nope! You can use any of your favorite pie crust recipes or simply pick up some pastry dough or pie crust from the refrigerated section of the grocery store.
Your pie will take about 3-4 hours to be completely cooled and set. Once it has cooled off completely, you can put it into the fridge or serve it.
🥧 Pumpkin Dessert Recipes
- Pumpkin Fudge Poke Cake - This tasty cake combines delicious pumpkin and rich fudge!
- Chocolate Pumpkin Pie - Try out this sweet twist on classic pumpkin pie by adding in some chocolate!
- Pumpkin Streusel Bars - These delicious bars are perfect for the holidays and for serving large groups!
- Pumpkin Roll - This beautiful dessert is made-up of pumpkin cake that is rolled up with a sweet filling.
- Pumpkin Flan - For a sophisticated and elegant pumpkin dessert, try out this tasty pumpkin flan.
- Pumpkin Dump Cake - Dump cake is known for how extremely easy it is to prepare!
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📖 Recipe Card
Pumpkin Pecan Tart
Ingredients
- 1 butter pie crust (or use a store-bought crust)
- 1 cup pumpkin puree
- 3 large eggs (at room temperature, divided)
- ⅓ cup sugar (plus 1 tablespoon sugar - divided)
- 2 tablespoon light brown sugar (packed)
- 3 tablespoon butter (melted, divided)
- ¼ teaspoon pumpkin pie spice (or use your favorite brand)
- ½ cup light corn syrup
- ½ tablespoon vanilla extract
- 1 cup pecans (chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Par-Bake the Crust
- Preheat your oven to 425°F (215°C).
- Flour your work surface and roll out your pie crust into a 14-inch disk.
- Transfer the dough to a 10-inch deep-dish tart pan. Gently press the dough into the bottoms and up the sides of the pan. Trim off any excess dough using a sharp knife or rolling your rolling pin across the top of the tart pan. Dock the crust by piercing it several times with a fork, covering the entire area of the bottom crust.
- Bake the dough for 5 minutes. Remove from the oven and allow the crust to cool for 10 minutes while you prepare the filling.
Assemble the Tart
- Meanwhile, while the crust is cooling, reduce the oven temperature to 350°F (175°C).
- In a large mixing bowl, whisk together your pumpkin puree, 1 of the large eggs, 1 tablespoon portion of the granulated sugar, light brown sugar, 2 tablespoons of the melted butter, and the pumpkin pie spice. Pour the mixture into the crust.
- In a separate mixing bowl, whisk together the corn syrup, vanilla extract, remaining 2 eggs, ⅓ cup granulated sugar, and the remaining 1 tablespoon of melted butter. Stir until smooth.
- Gently stir in the chopped pecans and slowly pour the mixture over the pumpkin filling.
- Bake in the preheated oven at 350°F (175°C) for 40-45 minutes or until the center is set.
- Remove the tart from the oven and allow it to cool completely before serving.
Notes
- My butter pie crust recipe makes 2 pie crusts, so you'll only need half of the recipe.
- You can use any of your favorite pie crust recipes, store-bought pie crust, pastry dough, or my best pie dough recipe!
- I always recommend using Libby's canned pumpkin in baked goods because it has low moisture content and won't make your filling runny.
- Make sure you use pumpkin puree and not pumpkin pie filling!
- This recipe will yield one 10-inch tart.
- To store: Cover your tart and keep it in the refrigerator for up to 3 days.
- To freeze: Cover tightly with plastic cling film then wrap with heavy duty aluminum foil. If freezing for a day or two, this should be sufficient. To freeze for up to two months, I usually transfer the wrapped tart into an airtight freezer storage bag.
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