Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pumpkin Tart with Honey-Orange Whipped Cream
We love pumpkin pie, but we don’t love how dense and cloying it can be. We wanted a lighter, fresher take on this must-have Thanksgiving dessert. We started with our simple, fuss-free pie dough, which handles any amount of abuse or misuse during mixing and rolling. It’s made effortlessly in the food processor, and it can be prepped and frozen up to a month ahead. It was designed for blind baking and resists slumping and shrinking. For our filling, canned pumpkin puree was a great place to start, but we intensified the flavor by giving it a quick sauté with dark brown sugar. This simmers off excess moisture and lends caramel flavors to the mixture. Deglazing the pan with bourbon added a complexity we loved, but an equal amount of orange juice worked well, too. Crème fraîche gave the filling tang and richness that other dairy products couldn’t match.
[Editorial Note: After developing this recipe, we have since created pie version of this dessert. That recipe can be found here.]
Makes one
9-inch pie
Tip
Don’t use canned pumpkin pie filling for this recipe. Look for unsweetened canned pumpkin puree; the only ingredient listed should be pumpkin. After pouring the bourbon into the skillet, stir carefully if you're using a gas burner, as splashes may cause the liquid to ignite. If this happens, the flames will extinguish after a few seconds, once the alcohol has burned off.
1 hr 40 min
40 min active
Ingredients
-
1
-
1
15-ounce can pumpkin puree
Directions
-
01Heat the oven to 375°F with racks in the middle and lowest positions. On a well-floured counter, roll the dough into a 12-inch circle. Wrap the dough loosely around the rolling pin and transfer to a 9-inch tart pan with a removable bottom. Ease the dough into the pan, then trim the edges flush with the rim. Freeze for 15 minutes.
Reviews
December 25, 2024
Everyone loves this recipe
It’s seriously tasty and simple. It’s also different enough from the typical pumpkin pie that everyone wants to know what’s in it. I made it for thanksgiving and then again at Christmas by request!
January 25, 2024
Perfection!
I have made many of these tarts…the pastry is the easiest and best I’ve ever made and the filling is addictive. When I visit my sister I make 3 or 4 of these tarts for her freezer!!
November 26, 2023
amazing and easy
100% approval from my family, replacing our longtime favorite from Cooks Illustrated. This recipe is much easier and the result is simply better.
November 18, 2023
How to print your recipes?
Greetings, lovely milk Street team! I am a milk Street member, and for the life of me can’t figure out how to simply print your recipes from your website. Is there a trick to this?
November 30, 2022
A stand-out pie
I made this for Thanksgiving instead of my usual back-of-the-can pumpkin pie recipe. No comparison! The pie crust was so simple and delicious. I used a new perforated tart pan. The pumpkin and bourbon pie filling was really out of this world delicious. The honey/orange whipped cream was the perfect topping. Family said it was the best dessert I've ever made! Thank you-
Hi Lisa -
We don't have make ahead instructions on this recipe, which means we haven't officially tested it, but I think it could be made ahead. I would wrap in plastic and store in the fridge up to a day in advance. The crust, however, can be made and frozen (in the tart pan even) up to a month ahead. Bring the pie to room temperature or warm in a low oven before serving.
Best,
The Milk Street Team
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
Thank you for your comment! Your comment is currently under moderation and will appear shortly.