Pumpkin Custard Tart with Pecan Crust

This Pumpkin Tart recipe combines a buttery spiced graham cracker crust with a silky pumpkin filling that’s sweetened with condensed milk and perfectly spiced.

Unlike traditional pumpkin pie, this tart is thinner, bakes quickly, and slices beautifully for serving at holiday gatherings.

Whether you’re hosting Thanksgiving, a fall dinner party, or just craving a cozy dessert with coffee, this pumpkin tart is the perfect make-ahead treat.

This tart also goes great with my pumpkin latte recipe down in the slow cooker.

Scroll down to the recipe, it’s so easy and pretty to serve!

Why You’ll Love This Pumpkin Tart

1. Easy to Make: Not so complicated pie dough; the crust is an easy-made spiced graham cracker base.
2. Rich Fall Flavor: Warm cinnamon, nutmeg, and pecans bring that fall and seasonal comfort feeling to your home.
3. Versatile Crust Options: Use cinnamon graham crackers, vanilla wafers, or ginger snaps or another butter cookie you prefer. This can even be made crustless with just the pumpkin custard served as it is.
4. Crowd-Pleasing: Great for gameday and events, along with holidays, potlucks, or casual family dinners.

Serving Suggestions and Topping Variations

• Serve this with a pumpkin latte
• Spray cooking oil on the tart pan for easy removal, or line with parchment paper
• Keep the tart chilled
• Bake the custard in a pie plate, crustless!
• Pre-bake the shell for a nice nutty-flavored crust
• This tart freezes well to make ahead of time, just thaw in the refrigerator
• A dollop of whipped cream or maple whipped cream 
• Caramel drizzle or warm butterscotch sauce 
• Sprinkle of toasted pecans or candied pecans
• A dusting of powdered sugar for a simple, elegant finish 
• Pair with vanilla ice cream for a holiday-worthy dessertCranberry Sauce Swirl – adds a tart contrast to the sweet filling
• Chocolate Ganache Drizzle: makes it rich and decadent
• Spiced Whipped Cream: whip cream with cinnamon or nutmeg for a festive touch
• Pumpkin Seeds: Roasted pepitas add crunch and color

Tips for the Best Pumpkin Tart

• Use a tart pan with a removable bottom for easy slicing and serving.
• Don’t overbake – the filling should be creamy, not dry. It will continue to set as it cools.
• Add extra spice if you love bold fall flavors; pumpkin pie spice works well.
• Make ahead – this tart can be chilled for up to 2 days before serving.
• Crustless- add the filling to a greased pie plate and bake for fewer calories and a custard to make parfaits (as shown above)

Pumpkin Custard Tart with Pecan Crust Pin for Later

Final Thoughts for Pumpkin Custard Tart with Pecan Crust

This Pumpkin Tart with Graham Cracker Crust is a fuss-free fall dessert that looks elegant on any table.

With its crunchy pecan crust and smooth, spiced pumpkin filling, it’s a lighter twist on classic pumpkin pie that everyone will love.

Perfect for Thanksgiving or any autumn celebration, this tart is proof that sometimes the simplest recipes bring the most joy.

I just love pumpkin pie; this tart is very much like a pie, and the custard is rich and full of spice.

Pumpkin Custard Tart with Pecan Crust

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Yield: 10

Author: Claudia Lamascolo

Prep time: 25 MinCook time: 40 MinTotal time: 1 H & 5 M

This Pumpkin Tart recipe combines a buttery spiced graham cracker crust with a silky pumpkin filling.

Ingredients

• Crust:
• 2 1/2 cups crushed cinnamon-flavored graham crackers (two packages of crackers). You can also use vanilla wafers or ginger snaps, or another crushed cookie you prefer in flavor.
• 1/4 teaspoon cinnamon or pumpkin pie spice or more to your taste
• 1/2 cup pecans
• 6 tablespoons butter, melted
• Filling:
• 1- 15-ounce can of pumpkin puree, not pie filling
• 1 can sweeten condensed milk (not evaporated)
• 2 egg yolks
• 1/2 teaspoon cinnamon or more to taste
• pinch of nutmeg
• Optional: pinch or ginger and a pinch or cloves
• pinch of salt

Instructions

1. Preheat oven to 350 degrees. Make crust below using a removable-bottom tart pan that has been oil-sprayed or lined with parchment paper.
2. Crust Directions:
3. Place everything except butter in a food processor and blend together.
4. Mix the butter with the pecan crumb mixture.
5. Line the greased removable bottom tart pan with this butter and pecan mixture into the pan.
6. Bake for 10 minutes and cool. In the meantime, make the filling.
7. Filling Directions:
8. Mix all the filling ingredients in a bowl until smooth and set aside while the crust is baking.
9. Cool the crust.
10. Pour the filling into the cooled crust and bake for 30 minutes or until the center is set in the middle.
11. Refrigerate for at least 1 hour in the tart pan.
12. Remove the outer ring before serving.
13. Store any leftovers in the refrigerator.
14. Refer to notes for serving ideas.

Notes

Tips for the Best Pumpkin Tart

• Use a tart pan with a removable bottom for easy slicing and serving.
• Don’t overbake – the filling should be creamy, not dry. It will continue to set as it cools.
• Add extra spice if you love bold fall flavors; pumpkin pie spice works well.
• Make ahead – this tart can be chilled for up to 2 days before serving.
• Crustless- add the filling to a greased pie plate and bake for fewer calories and a custard to make parfaits (as shown above)

Serving Suggestions and Topping Variations

• Serve this with a pumpkin latte or warm apple cider
• Spray cooking oil on the tart pan for easy removal, or line with parchment paper
• Keep the tart chilled
• Bake the custard in a pie plate, crustless!
• Pre-bake the shell for a nice nutty-flavored crust
• This tart freezes well to make ahead of time, just thaw in the refrigerator
• A dollop of whipped cream or maple whipped cream 
• Caramel drizzle or warm butterscotch sauce 
• Sprinkle of toasted pecans or candied pecans
• A dusting of powdered sugar for a simple, elegant finish 
• Pair with vanilla ice cream for a holiday-worthy dessertCranberry Sauce Swirl – adds a tart contrast to the sweet filling
• Chocolate Ganache Drizzle: makes it rich and decadent
• Spiced Whipped Cream: whip cream with cinnamon or nutmeg for a festive touch
• Pumpkin Seeds: Roasted pepitas add crunch and color

Nutrition Facts

Sodium (milligrams)

320 mg

Cholesterol (grams)

70 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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pumpkin recipes, tart recipes. custard recipes, squash recipes

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Pumpkin Custard Tart with Pecan Crust Pin for Later

Other Pumpkin Recipes

Pumpkin Spice Cake Mix Cookies

Slow Cooker Pumpkin Latte

Pumpkin Turnovers

Italian Roasted Pumpkin Seeds

Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2025.