Pumpkin Tart with Nutty Streusel
Prep time
Cook time
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A twist on the traditional pumpkin pie. A shortcrust pastry base and a pecan crumb topping make this desert extra special!
Recipe type: Dessert
Serves: 2 large tarts
  • 2 cups flour
  • ½ cup icing sugar
  • 1 tbsp ground cinnamon
  • 1 cup butter
  • 2 eggs
  • 1 tbsp milk
  • 1 cup brown sugar
  • 1 tsp ground ginger
  • 1½ tsp ground cinnamon
  • 1 tsp nutmeg
  • ½ tsp cloves
  • ½ tsp salt
  • 3 eggs
  • 1½ cups canned pumpkin puree
  • 1 can Carnation® Evaporated Milk
  • 1 cup flour
  • ¼ cup crushed pecans
  • ¼ cup brown sugar
  • ½ cup butter
  1. To make the sweet shortcrust, mix together 2 cups of flour, ½ cup of icing sugar and 1 tsp of ground cinnamon into a medium sized bowl. Then, cut 1 cup of cold butter into the mixture with a pastry cutter until the mixture is crumbly.
  2. Add two eggs and 1 tbsp of milk into the pastry mixture, and work the dough together into your hands quickly until it forms a ball. Handle it as little as you can to keep the pastry from getting too chewy. Wrap the pastry in some plastic wrap, and chill it in your fridge for at least an hour.
  3. To make the filling, mix together 1 cup of brown sugar with 1 tsp ground ginger, 1½ tsp ground cinnamon, 1 tsp nutmeg, ½ tsp cloves and ½ tsp salt in a large bowl. Beat in 3 eggs and 1½ cups of canned pumpkin puree. Stir in 1 can of Carnation® Evaporated Milk and blend well.
  4. To make the nutty streusel topping, mix together 1 cup flour, ¼ cup crushed pecans and ¼ cup brown sugar in a medium sized bowl. Cut in ½ cup cold butter with a pastry cutter, and then continue to crumble the butter into the mixture with your hands until you reach a crumbly consistency.
  5. To bake the tart shells, cut the chilled dough in half. Roll out each half into a circle, and place it gently over a greased tart pan. Press the dough into the tart pan, and cut off the excess. Place some plastic wrap over the dough, pour some rice or pie weights over that, and then cover the rice or pie weights with the extra plastic wrap. This is a really important step that will keep your pastry from puffing up and shrinking down the sides of your tart pan! Pop your tart pans in the oven, and bake the tart shells at 350 degrees F for 15 minutes.
  6. Once your tart shells are baked and slightly cooled, pour the prepared pumpkin pie filling into the tart shells. Top the tart with the prepared streusel topping. Sprinkle some extra crushed pecans onto the streusel if desired. Bake the tarts at 425 degrees F for 10 minutes, and then turn the oven down to 375 degrees F and bake for another 35 – 40 minutes, or until a toothpick inserted into the middle of the tart comes out clean.
  7. Once out of the oven, let your tarts cool for at least 20 minutes before cutting. Serve with fresh whipped cream and enjoy!
Recipe by The DIY Mommy at https://thediymommy.com/make-a-pumpkin-tart-with-nutty-streusel/