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Pumpkin & Pecan Tart

Updated: Dec 28, 2020

Pumpkin and Pecan Tart
Pumpkin and Pecan Tart

"If you have ever stressed over whether to have the pumpkin and pecan tie for dessert, then this will be your favorite slice. It's the ultimate Thanksgiving pie that will never make you choose. "


For the crust:

1 cup - 99 gr graham cracker crumbs

¾ cup - 100 gr finely chopped pecans

¼ cup - 50 gr sugar

½ teaspoon salt

7 tablespoons - 100 gr unsalted butter, melted

For the filling:

8 ounces cream cheese, at room temperature

¼ cup - 50 gr sugar

¼ cup 50 gr brown sugar

10 ounces pumpkin puree

1 teaspoon vanilla extract

1 tablespoon pumpkin pie spice

For the maple whipped cream:

1 cups - 240 gr heavy whipping cream2 tablespoons maple syrup1 teaspoon vanilla extract


To make the crust:

Preheat the oven to 356°F - 180°C. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.

To make the filling:

Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.

To make the whipped cream:

Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and bean until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!


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