This is a great showstopper for holiday meals—lighter and more festive than plain pumpkin pie. If you want to use fresh pumpkin, peel, seed, and coarsely dice the pumpkin and steam it until tender. Puree, measure, and proceed with the recipe.

Makes One 10-inch tart, about 8 servings


1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon baking powder
Pinch salt
4 tablespoons unsalted butter, cold
1 large egg


1 1/2 cups canned pumpkin puree
3 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3/4 cup buttermilk
3/4 cup pecan pieces, coarsely chopped
Sugar for sprinkling

Whipped Cream

1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon ground cinnamon

One 10-inch tart pan with removable bottom

  1. For the crust, combine dry ingredients in the work bowl of a food processor fitted with the metal blade. Pulse to mix. Cut butter into 10 pieces and add. Pulse to mix in butter finely. Add egg and continue to pulse until dough forms a ball. Wrap and chill dough until ready to bake the tart.
  2. Preheat oven to 350 degrees and set a rack in the lowest level. Knead dough lightly on a floured surface until malleable and form into a disk. Flour dough and surface and roll out to fit tart pan. Sever excess dough at top and press dough firmly into pan.
  3. For the filling, place puree in a bowl and whisk in eggs. Whisk in remaining ingredients, except for pecans and sprinkling sugar, in order. Pour filling into crust and sprinkle top with pecans and sugar.
  4. Bake the tart until the dough is baked through and the filling is set, about 40 minutes. Cool the tart on a rack, then chill it briefly.
  5. For the whipped cream, combine the cream, sugar, and cinnamon and whip to a soft peak. Serve the whipped cream next to a wedge of tart.