Pumpkin Tart with Cookie Butter Crust

By Milk and Cardamom
November 11, 2016
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Author Notes: Pumpkin Tart with a Cookie butter crust! All the flavors of pumpkin pie in a tart that takes 10 minutes to assemble! Milk and Cardamom

Makes: one 9-inch tart

Cookie Butter Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup cookie butter spread
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  1. Add all ingredients into a medium mixing bowl and mix until you have a sandy texture.
  2. Pour the crust mixture into a 9 inch tart pan and press into an even layer using the bottom of a greased cup or your hands. Place in fridge until ready to fill.

  • 15 ounces (1 can) pumpkin puree
  • 14 ounces (1 can) sweetened condensed milk
  • 1 egg
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  1. Pre-heat oven to 425 F.
  2. Add all the ingredients into a small bowl and whisk until smooth.
  3. Pour filling into the crust and bake for 10 minutes at 435 F and then lower the temperature to 350 F and bake for 30-35 minutes. The center may slightly jiggle but as long as a inserted toothpick comes out clean, it's done.
  4. Cool on a rack and serve room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!

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