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Spiced Pumpkin Tart Recipe

Spiced Pumpkin Tart Recipe

by JulieVR

It’s Thanksgiving weekend in Canada, which means many turkeys and pumpkin pies will be baked over the next few days. If pumpkin pie is a must-have on your holiday table, try this elegant version, made by pressing pastry dough into a fluted tart pan with a removable bottom and filling it with a mildly spiced filling. Serve with whipped cream, of course, sweetened with a drizzle of maple syrup. Happy Thanksgiving!

Spiced Pumpkin Tart


Pastry for a single crust pie


  • 1 14 oz (398 mL) can pumpkin puree
  • 1 can sweetened condensed milk
  • 2 large eggs
  • 1 tsp. cinnamon
  • 1/2 tsp. grated nutmeg
  • pinch of allspice
  • pinch of salt


  1. Preheat the oven to 350°F. Press the dough into the bottom and up the sides of a 10 or 11-inch-round tart pan with a removable bottom. Prick bottom all over with the tines of a fork.
  2. In a large bowl, whisk together the filling ingredients until well blended and smooth. Pour into the crust. Smooth the top and bake for 45-50 minutes, until the filling is set but still just a little wobbly in the middle and the crust is golden. If the crust is browning too quickly, cover the pie lightly with a sheet of foil as it bakes. Cool completely in the pan on a wire rack. Serve the pie at room temperature with whipped cream, sweetened with a little sugar or maple syrup. Serves 8-10.