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!
Flour your work surface and roll out your pie crust into a 14-inch disk.
1 butter pie 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.
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.
1 cup pumpkin puree, 3 large eggs, ⅓ cup sugar, 2 tablespoon light brown sugar, 3 tablespoon butter, ¼ teaspoon pumpkin pie spice
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.
3 large eggs, ½ cup light corn syrup, ½ tablespoon vanilla extract, ⅓ cup sugar
Gently stir in the chopped pecans and slowly pour the mixture over the pumpkin filling.
1 cup pecans
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.
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.