Pumpkin Tart with Cranberry Pecan Topping (So Good!)

Switch up your Thanksgiving dessert menu this year by preparing this delicious Pumpkin Tart. This tart recipe features a delicious cranberry pecan topping that makes it unique. The pecan topping requires minimal effort but takes classic pumpkin tart to the next level!

Creating this Pumpkin Tart

This year our Thanksgiving was pretty laid back. We stayed home, just the four of us.

So even though I enjoy cooking for a crowd, it was nice to not have any of that pressure. And because of that, I decided to take a few liberties with a couple of recipes.

The kitchen was just a little quieter, definitely less crowded, and a bit more relaxed. With the kids busy helping decorate the Christmas Tree, I decided to experiment a bit.

I took my very favorite Pumpkin Pie with Caramel Pecan Topping and switched it up a bit.

At first I was just going to bake it as a tart instead of pie, but at the last minute I decided to add some fresh cranberries to the topping.

That was a smart move! I increased the cinnamon and a couple other spices and added some cardamom too. I like this pie (or tart) even better than before, which I didn’t think was possible.

My husband and I both agreed that not only is this version even tastier, but it’s also beautifully festive.

As trite as it may sound, this tart was, in a word, perfection. It barely lasted a full 24 hours in our home. And nothing stopped me from eating a slice for breakfast the next day.

Tools Needed to Make this Pumpkin Tart Recipe

My suggested equipment for preparing this recipe is listed below. Having these items on hand makes preparing this pumpkin tart even easier. 

• Food Processor – a food processor is helpful when preparing the crust for the tart shell.
• Silicone Pastry Mat – to use as a work surface to roll the tart dough out on. Alternatively, use a lightly floured surface (such as a counter).
• Rolling Pin – to roll out the tart dough.
• Large Bowl – for combining the pumpkin filling mixture for the tart.
• Measuring Cups and Spoons – to measure the ingredients for the tart dough, pumpkin mixture, and cranberry pecan topping.
• Wire Whisk – to combine the pumpkin tart filling ingredients.
• Rubber or Silicone Spatula – to scrape the sides of the mixing bowl as you prepare the tart filling.
• Small Bowl – to mix up the pecan topping.
• Tart Pan with Removable Bottom – to bake the pumpkin tart in.
• Rimmed Baking Sheet – a sheet pan is helpful to transfer the pumpkin tart to the oven.
• Wire Rack – I like to cool the tart on a cooling rack after it bakes.

What is in a Pumpkin Tart?

This recipe is a little different than a traditional pumpkin tart recipe. It has three parts to it: the tart crust, the pumpkin tart filling, and the cranberry pecan topping. Here’s what you’ll need for this recipe:

Pumpkin Tart Ingredients

• Pumpkin Puree
• Eggs
• Half and Half or Heavy Cream
• Vanilla Extract
• Granulated Sugar
• Brown Sugar
• Flour
• Orange Zest
• Sea Salt
• Cinnamon
• Nutmeg
• Allspice
• Cloves
• Cardamom
• 1 Tart Crust

Cranberry Pecan Topping for the Pumpkin Tart:

• Fresh Cranberries
• Brown Sugar
• All-Purpose Flour
• Pecans
• Sea Salt
• Cold Butter

For the complete ingredient list and detailed instructions to make this tart recipe, scroll to the bottom of this post for the FREE printable recipe card.

Tips for Making the Best Pumpkin Tart

Don’t use canned pumpkin pie filling or pumpkin pie mix when preparing this recipe for homemade pumpkin pie with pecans. Canned pumpkin pie filling has sugar, spices, and other ingredients added so this pie recipe would not turn out the same. You need to use pure pumpkin puree.

Unsweetened canned pumpkin puree works fine, but if you want to use fresh pumpkin puree instead of canned, check out this tutorial on How to Make Homemade Pumpkin Puree.

If you plan to use pumpkin pie spice in place of the individual spices, you’ll need to use a total of 1 3/4 teaspoons.

Pumpkin Tart Recipe Adaptations

If you don’t want to use a traditional pie crust recipe for the tart crust, you could try preparing a graham cracker crust, a gingersnap crust, or a biscoff cookie crust. This Strawberry Lemon Tart has a biscoff cookie crust – just model it after that recipe.

How to Serve this Pumpkin Tart

Served with a dollop of vanilla cinnamon whipped cream, I don’t know how it could get any better.

It’s simple to make the vanilla cinnamon whipped cream: I just made whipped cream like usual, adding some vanilla extract and a few dashes of cinnamon.

If you prefer, vanilla ice cream would also taste delicious served alongside this tart recipe.

How to Store Leftover Pumpkin Tart

Leftovers of this pumpkin tart should be stored refrigerated. Cover the serving plate in plastic wrap. It will last up to five days in the fridge.

Try this Pumpkin Tart Recipe at Home!

Next time you’re looking for something a little different than a traditional pumpkin pie, give this Pumpkin Tart a try! Did you think it was delicious? Leave a comment below and give it a review for others to see what you thought of this recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this Pumpkin Tart!

More Thanksgiving Desserts with Pumpkin

If you’re looking for additional dessert inspiration in addition to this pecan praline pumpkin pie for your Thanksgiving Menu this year, here are a few other favorite recipes.

Chocolate Pumpkin Cheesecake with Chocolate Ganache is a decadent and unconventional way to get your pumpkin in for Thanksgiving.

This Pumpkin Cobbler recipe is totally homemade, no cake mix required! It features a spiced streusel topping and a creamy pumpkin filling.

If you’re looking for the perfect kid-friendly Thanksgiving treat, check out this Easy Pumpkin Pudding; it combines a few pantry ingredients for a perfect autumn treat.

The combination of fall spices, sweet, creamy pumpkin, and a carmel-y topping in this recipe for Pumpkin Creme Caramel received a unanimous “yes” in our book.

These No Bake Layered Pumpkin Cheesecake Jars are so good and so easy! They feature yummy layers of gingersnap crust and no bake pumpkin cheesecake filling. They’re like cute little individual pumpkin cheesecakes.

This homemade Pumpkin Custard is incredibly easy to prepare and makes for a wonderful fall dessert. Perfect for family gatherings!

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Have you ever made pumpkin tarts?

Cranberry Pecan Pumpkin Tart

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

I took my favorite pumpkin pie filling, then added cranberries to the pecan topping. The result is this super festive cranberry pecan pumpkin tart.

Print

Ingredients

For the Pie or Tart:

• 15 oz can pumpkin
• 3 slightly beaten eggs
• 1/3 cup half-and-half or heavy cream
• 1/2 teaspoon tsp vanilla
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/4 cup flour
• 1 tsp orange zest
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/8 tsp cloves
• 1/8 teaspoon cardamom
• 1 single pie or tart crust

For the Cranberry Pecan Topping:

• 4 ounces fresh cranberries, coarsely chopped
• 1/2 cup packed brown sugar
• 4 teaspoons all-purpose flour
• 2/3 cup chopped pecans
• 1/4 teaspoon salt
• 2 tablespoons cold butter

Instructions

1. In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and all of the spices (nutmeg through cardamom). In a separate bowl, combine the pumpkin, eggs, half-and-half or cream, and vanilla.
2. Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into a pastry-lined tart plate. Bake at 375° for 10 minutes.
3. Meanwhile, add the brown sugar, flour, and salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.
4. Remove tart from the oven and sprinkle the cranberry mixture on top. Return the tart to the oven and bake for 10-20 minutes, or until the tart is set, topping is golden and bubbly, and the crust is golden.
5. Cool on a wire rack. Cover and refrigerate within 2 hours.

Notes

TIP: It's easier to remove the first slice of pie from the plate if you cut the first piece and then cut the second before removing the first.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 378Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 91mgSodium: 311mgCarbohydrates: 52gFiber: 3gSugar: 38gProtein: 5g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

Did you make this?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in your kitchen!

More Pumpkin Recipes

Just because Thanksgiving is over doesn’t mean baking with pumpkin has to be over too! This is certainly a pie I wouldn’t mind having another slice of before winter is over…and we have a ways before that happens.

Be sure to check out these 25 Pumpkin Recipes to Try this Fall – So, if like me, you have a love for all things pumpkin spice, you now have plenty of recipes to try!