A stunning twist on the best pumpkin pie you’ll ever eat!

Celebrate the holidays with this beautiful Pumpkin Pie Tart! A buttery shortbread cookie crust holds a creamy, custardy pumpkin filling, perfectly spiced and baked to a golden finish. The decorative border from the tart pan adds an elegant touch, making it as delightful to serve as it is to eat. Simple to make and utterly delicious—this is a crowd-pleaser you’ll love sharing!

Fall is here, and Thanksgiving is just around the corner. So, I’m updating my favorite pumpkin pie recipe. Even those who don’t usually like pumpkin pie love this one because it’s custardy with a bit of a cheesecake texture and flavor. Plus, instead of using a traditional pie crust, I use a buttery shortbread cookie crust. It’s easier than homemade pie crust and tastes so much better.

Why will this replace traditional pumpkin pie?

Crisp, tender

Buttery shortbread crust,

Luxurious, cheesecake

Pumpkin custard,

Cool, light

Vanilla whipped cream.

What do I need for a shortbread crust?

Unsalted butter -softened at room temperature to cream easily.

Granulated sugar -gives the crust a sandy texture and helps to make it crunchy.

Confectioner’s sugar -balances the granulated sugar to give the crust it’s tender bite.

Salt -enhances the basic flavors of the crust.

Pure vanilla extract -be sure to use a good quality for the best flavored crust.

All-purpose flour -you could use regular or a good gluten-free version.

What are the ingredients for pumpkin pie filling?

Cream cheese -softened to make sure it blends into the filling easily.

Unsalted butter -softened to melt into the cream cheese evenly.

Pure pumpkin puree -you can’t have pumpkin pie without the pumpkin. Make sure you’re using plain, pure pumpkin so we can spice it ourselves.

Granulated sugar -makes your pie just the right amount of sweet.

Salt -makes all the pie flavors brighter.

Egg yolks -for a luscious, creamy filling.

Whole milk -warm or at room temperature so the filling doesn’t seize.

Pure vanilla extract -use the same as the crust to be sure the flavors match.

Ground cinnamon -adds a warm, sweet spice to the pumpkin.

Ground ginger -gives an extra spiced zing to compliment the cinnamon.

What are the ingredients for homemade whipped cream?

Heavy whipping cream -most people don’t realize how easy homemade whipped cream is to make. This one ingredient is the star.

Confectioners’ sugar -you can add more or less for your liking.

Pure vanilla extract -this is the perfect flavor to top pumpkin pie!

How do I mix the sugar into the butter for the crust?

Combine the butter, salt, both sugars, and vanilla extract in the bowl of a tabletop mixer fitted with the paddle attachment. This can also be done with a hand blender and a large mixing bowl. Beat beginning on low speed until all the sugar is incorporated. Increase the speed to high and beat until creamy. Scrape down the sides of the bowl at least once in between mixing so everything is evenly incorporated.

How do I make the dough ball?

Add the flour in 2-3 batches mixing on low speed. Beat until a dough begins to form. Some crumbled dough may remain at the bottom of the bowl. This will all come together when the dough is formed into a ball on the counter. Remove all the dough from the mixer onto a clean work surface (counter) and press it together to form a disk. A ball can be formed first and then press it down with your palm to form the disc.

How do I create the shortbread crust?

Divide the dough into 2 equal portions. Press each portion of dough into a 9 and ½ x10-inch tart pan with a removable bottom. Chill in the freezer for at least 1 hour or until the dough is very firm. Chilling it well is required so that the tart keeps its shape during baking.

***Baker’s tip*** This can be wrapped in plastic and kept frozen for up to 1 month.

How do I make pumpkin pie filling?

Combine the softened butter, cream cheese, sugar, cinnamon, salt, and ginger in the bowl of a mixer fitted with the paddle attachment. Beat on low speed until combined and smooth. Add the egg yolks and beat until combined. Then, add the pumpkin puree along with the milk and beat until combined. Finish mixing it with a whisk or a spatula by hand to make sure everything is mixed well.

Do I bake the crust before the pie?

Preheat the oven to 350 °F, 180 °C. Place the tart pan on a baking sheet and bake in the center rack of the oven for 15-20 minutes. Pierce the tart with a fork all over to release steam, and so that it keeps its shape. Bake an additional 10-13 minutes or until toasted and lightly golden in color.

Can I bake both tart shells at the same time?

You can bake both tart shells in the same oven simultaneously on separate racks. Just switch their place halfway through baking to cook evenly. Move the bottom tray to the middle and vice versa.

How long do I bake my pumpkin pie?

Divide the pumpkin filling equally to fill both baked tart shells. Bake for 30-35 minutes or until the filling is set but still has some jiggle to it. Over baking will cause the pie to crack down the center of the filling.

When do I remove the pie from the tart pan?

Allow the pie to come to room temperature, chill it in the refrigerator (preferably overnight), then carefully remove it from the tart pan and set on a serving plate.

How do I make homemade whipped cream?

Combine the heavy cream, sugar and vanilla extract in the bowl of a tabletop mixer fitted with the whisk attachment and whisk on low speed until it begins to thicken. Then, turn on high speed until it thickens to the consistency of yogurt.

How do I serve pumpkin pie tart?

I think the tart tastes best chilled. So, remove it from the fridge about an hour before serving to allow the crust to soften but the filling to stay cold. However, you can serve it at room temperature if you prefer by pulling it from the fridge about two hours before. Serve the whipped cream alongside the pie in a separate bowl, dollop it onto the center of the pie, or decorate the pie by piping out whipped cream rosettes all around using a pastry bag fitted with a large star tip. Kali Orexi!

Can I make pumpkin pie ahead?

Pumpkin pie can (and should) be made one day ahead of time and kept chilled in the refrigerator until ready to serve. There are three ways to make it ahead:

Prepare the crust in the tart pans and freeze until solid. Wrap them in plastic wrap, and they will keep fresh in the freezer for up to a month. This step can be done a week or two before your party for stress-free entertaining.
The Crust can also be baked a day ahead and kept at room temperature. The following day, fill it with the pumpkin filling and bake.
The entire pie can be made a day ahead and refrigerated. Decorate and serve!

Do you have more pumpkin recipes?

Sweet Pumpkin -filled Phyllo Spirals

Baked Pumpkin Spice Donuts

Pumpkin Pecan Bundt Cake

Ruffled Pumpkin Pie (Phyllo Crinkle)

Pumpkin Phyllo Pie Bars

Pumpkin Pie Bars

Watch the Video

Pumpkin Pie Tart

Yield: 2 pies

Ingredients

For the Shortbread Crust:

3/4-pound unsalted butter, softened at room temperature
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1/2 teaspoon salt
2 teaspoons pure vanilla extract
3 cups all-purpose flour

For the Pumpkin Filling:

8 ounces softened cream cheese
2 ounces unsalted butter, softened
2 cups pure pumpkin puree
1 cup granulated sugar
¼ teaspoon salt
3 egg yolks
1 cup whole milk, warm or at room temperature
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger

For the Whipped Cream:

2 cups cold heavy whipping cream
2 tablespoons (or more) confectioners’ sugar
2 teaspoons pure vanilla extract

Instructions

The Shortbread Crust: Combine the butter, salt, both sugars, and vanilla extract in the bowl of a table top mixer fitted with the paddle attachment. This can also be done with a hand blender and a large mixing bowl.

Beat beginning on low speed until all of the sugar is incorporated. Increase the speed to high and beat until creamy. Scrape down the sides of the bowl at least once in between mixing so everything is evenly incorporated.

Remove all of the dough from the mixer on a clean work surface (counter) and press it together to form a disk. A ball can be formed first and then press it down with your palm to form the disc.

Divide the dough into 2 equal portions.

Press each portion of dough into a 9 and ½ - 10-inch tart pan with a removable bottom. Chill in the freezer at least 1 hour or until the dough is very firm. This can be wrapped in plastic and kept frozen up to 1 month. Chilling it well is required so that the tart keeps its shape during baking.

The Pumpkin Filling: Combine the softened butter, cream cheese, sugar, cinnamon, salt, and ginger in the bowl of a mixer fitted with the paddle attachment. Beat on low speed until combined and smooth.

Add the egg yolks and beat until combined. Add the pumpkin puree along with the milk and beat until combined. Finish mixing it with a whisk or a spatula (by hand) to make sure everything is mixed well.

Preheat the oven to 350 °F, 180 °C.

Place the tart pan on a baking sheet and bake in the center rack of the oven for 15-20 minutes. Pierce the tart with a fork all over to release steam and so that it keeps its shape. Bake an additional 10-13 minutes or until toasted and lightly golden in color.

Note:You can bake both tart shells in the same oven simultaneously on separate racks just switch their place halfway through baking to cook evenly. (move the bottom tray to the middle and vice versa)

Divide the pumpkin filling equally to fill both baked tart shells.

Bake for 30-35 minutes or until the filling is set but still has some jiggle to it. Over baking will cause the pie to crack down the center of the filling.

Once the pie comes to room temperature, chill it in the refrigerator (preferably overnight) then carefully remove it from the tart pan.

Set on a serving plate.

To make the whipped cream, combine the heavy cream, sugar and vanilla extract in the bowl of a tabletop mixer fitted with the whisk attachment and whisk on low speed until it begins to thicken then on high speed until it thickens to the consistency of yogurt.

Serve the whipped cream alongside the pie in a separate bowl, dollop it onto the center of the pie, or decorate the pie by piping out whipped cream rosettes all around using a pastry bag fitted with a large star tip.

This pie can (and should) be made 1 day ahead of time and kept chilled in the refrigerator until ready to serve.

Kali Orexi!

Notes

Make Ahead Tips: Prepare the crust in the tart pans and freeze until solid. Wrap in plastic wrap and they will keep fresh in the freezer up to a month. This step can be done a week or two before you party for stress-free entertaining.

The Crust can also be baked a day ahead and kept at room temperature. The following day, fill it with the pumpkin filling and bake.

The entire pie can be made a day ahead and refrigerated. Decorate and serve!

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Pumpkin Pie Tart