Pumpkin Pecan Tart with Maple Whipped Cream

October 15, 2018


Author Notes: This pumpkin pecan tart has a no-bake filling and a maple whipped cream topping. Served chilled, this dessert is a simple treat for fall gatherings!

Read more at: http://thewoodandspoon.com/pumpkin-pecan-tart/
Kate Wood

Serves: 9
Prep time: 15 min
Cook time: 10 min

Ingredients

For the crust

  • 1 cup graham cracker crumbs
  • 3/4 cup finely chopped pecans
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 7 tablespoons unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

Directions

For the crust

  1. Preheat the oven to 350 degrees. 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.

For the filling:

  1. 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.
  2. Optional: If you'd like to top this tart with maple whipped cream, beat 1 cup heavy whipping cream in a large bowl on medium speed until frothy. Add 2 tablespoons maple syrup and 1 teaspoon of vanilla extract and keep whipping until medium-stiff peaks form. Top tart just before serving.

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