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With a buttery press-in crust, a classic pumpkin pie filling and a sweet, crunchy pecan topping this Pumpkin Praline Tart is easier and better than pumpkin pie!
If you enjoy pumpkin pie but are tired of the same-old, same-old, this Pumpkin Praline Tart might just become your new best friend. With a crisp, buttery shortbread crust, a classic pumpkin pie filling and a fabulous brown sugar praline topping, it doesn't get much better!
Let's talk about each delicious element of this delightful Sea-Salted Pumpkin Praline Tart. Ready? Here we go!
The crust
The crust is one of my favorite recipes ever, our Ridiculously Easy Press-in Tart Crust. It comes together quickly in one bowl and, as the name suggests, is simply pressed into the tart pan. There are adaptions for both sweet and savory tarts so the recipe is super versatile.
The ingredient list for this crisp buttery tart shell is short - flour, sugar, melted butter and salt. That's it! It's all stirred together in one bowl in less than a minute. Then it's simply pressed into a tart pan. I've used 9, 10 and 11-inch tart pans with this recipe with good success. Of course, the larger the pan, the thinner the crust will be, but they all work well.
The results? A crisp, buttery shortbread crust that can be adapted (more or less sugar) for both sweet and savory recipes. I love having this recipe in my back pocket. It works well for desserts like this French Almond Plum Tart, quiches, tomato tarts... really any crusted recipe under the sun!
The filling
Again the ingredient list is simple, including pumpkin puree, sweetened condensed milk, eggs and spices. Everything is whisked together until smooth then poured into the pre-baked tart shell and popped into the oven.
The topping
This blanket of sweet, crunchy, buttery pecans is truly the crowning glory that sets this dessert way above others. And although it looks and tastes quite fancy, it couldn't be easier to put together. It's not added to the tart until the last 10 minutes of baking. That allows the pumpkin filling to firm up so the delicious topping doesn't sink in and lose its crunch.
To make it, melt a tablespoon of butter in the microwave, add pecans, brown sugar, maple syrup, salt and a splash of vanilla. Stir everything together and you're done. When the timer goes off, spread the praline topping over the tart and bake for another 10 minutes. Voila! A fabulous Pumpkin Praline Tart for your dining enjoyment!
Make ahead!
This Pumpkin Praline Tart freezes well. I know this because I stashed one in the freezer a few weeks ago while I was testing this recipe. I pulled it out when I started writing this post and cut a small sliver. You know, just to help me write this post... the things I do for you!
Even after being in the freezer for two weeks, this dessert tasted like it was freshly made. The crust remains crisp and buttery. You would honestly never know it had been frozen. I love recipes like this that can be made ahead to reduce last-minute stress.
What's not to love?
I guess you can surmise by now, that I have fallen in love with this Pumpkin Praline Tart. I think you will too, once you try it. Don't be surprised if it's requested again and again!
Café Tips for making this Sea-Salted Pumpkin Praline Tart
- As mentioned above, this tart can be made in a 9,10 or 11-inch tart pan (with removable bottoms). The crust will vary in thickness depending on the size. Also, if you make the tart in a 9 or 10-inch pan you will have a little leftover pumpkin filling. I like to spray a ramekin with non-stick cooking spray and fill it with the extra pumpkin mixture. I bake it right on the cookie sheet next to the tart. It makes a delicious dessert that can come in handy for gluten-free guests or simply a treat for the cook!
- Tart pans are wonderful for so many recipes both sweet and savory. You can find 9-inch, 10-inch or 11-inch tart pans online.
- I mention this in the tart shell recipe but I'll say it again. Be sure to spray the tart pan with non-stick spray and line it with a round of parchment paper before pressing in the filling to ensure easy removal after the tart is baked.
- This tart freezes well. I like to freeze it for an hour, uncovered then wrap it with foil or plastic wrap. You can also store it in a large ziplock bag but be careful to squeeze out as much air as possible before "zipping" the bag.
- A bit of flaky sea salt is sprinkled on this tart as it emerges from the oven. The salt is optional but adds a delicious, slightly salty crunch. I love Maldon Flaky Sea Salt. Maldon is a "finishing salt" which means it's used at the end or just before serving for a bit of gourmet crunch. You can find Maldon at gourmet markets, Whole Foods and online. It's more expensive than regular or kosher salt but a little goes a long way!
- The recipe includes a tablespoon of sugar that's sprinkled on top of the praline topping. This sugar gives the topping a little extra "crunch". Either regular granulated sugar or cane sugar can be used. I really like cane sugar as it's a little coarser and adds a really nice texture. Cane sugar is available at most grocery stores in the same area as other sugar. You can also find it online.
Thought for the day:
He who dwells in the shelter of the Most High
will rest in the shadow of the Almighty.
I will say of the LORD,
"He is my Refuge and my Dortress,
my God, in whom I trust."
Psalm 91:1-2
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations, and ideas for variations.
With a buttery press-in crust, a classic pumpkin pie filling and a sweet, crunchy pecan topping this Pumpkin Praline Tart is easier and better than pumpkin pie!
- 1 Ridiculously Easy Tart Shell recipe pre-baked as directed
- 15 ounces pumpkin puree 1 15-ounce can
- 14 ounces sweetened condensed milk 1 14-ounce can
- 2 large eggs
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cardamom (optional)
- ⅛ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 tablespoon butter I use salted
- 1 cup pecans finely chopped
- 3 tablespoons brown sugar packed
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon granulated or cane sugar
- flaky sea salt optional (I like Maldon Flaky Sea Salt)
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Preheat the oven to 350˚F. Line a sheet pan with foil. Set aside.
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Using a 9, 10 or 11-inch tart pan with a removable bottom, prepare this Ridiculously Easy Press-In Tart Crust (using the sweet crust option), following the pre-bake directions.
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While the tart shell is baking, make the pumpkin filling by whisking together all the filling ingredients in a medium-sized bowl until nice and smooth.
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When the tart is finished pre-baking leave it right on the sheet pan and fill it with the pumpkin mixture, almost to the top. Return the sheet pan to the oven and bake for 30 minutes.
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After 30 minutes, remove the tart (of the sheet pan) from the oven and sprinkle the praline topping (see directions below) over the top (I like to use my hand), keeping the crust free of the nuts. Sprinkle with the tablespoon of granulated or cane sugar. Return the tart to the oven and bake for another 10 minutes.
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Sprinkle with flaky sea salt (if desired) and allow the tart to cool for 15 minutes in the pan then remove the outer ring of the tart pan and slide the tart onto a wire rack to finish cooling. An easy way to remove the outer ring of the tart pan is to set the tart on a large can (canned tomatoes, beans, etc.). The outer ring should slide right off. If it doesn’t, use a small thin-bladed knife to loosen any areas that seem to be stuck to the pan then try setting the tart on the can again.
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While the tart is baking, make the topping. Melt the butter in a medium-size microwave-safe bowl for 30-40 seconds. Add the pecans, brown sugar, maple syrup, vanilla and ⅛ teaspoon salt to the bowl and stir well to combine.
** If you’re using a 9-inch tart pan, you will have a bit of extra filling. You can make a small crustless praline tart in a small ramekin that’s been sprayed with non-stick cooking spray. Bake in right on the sheet pan with the tart for 25-30 minutes or until the internal temperature is 180˚F. when tested with an instant thermometer.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
Please note: the nutrition information does not include the tart crust. See that post for its nutritional info.
Drlindalou says
This is one of the best desserts I’ve ever made! The directions and Cafe Tips were spot on and easy to follow. My 10” tart pan wasn’t tall enough to hold even ⅔ of the batter, so I made a graham cracker crust and put the remainder of the batter in a smaller pie pan. I didn’t have enough pecans to make additional topping so just served it as a small pumpkin pie. It too was delicious. Do you know if they make tart pans that are more than 1” high? I wouldn’t have minded more pumpkin filling. Thank you for such an outstanding recipe!
Chris Scheuer says
So happy you enjoyed it! They do make a taller tart pan but you might want to just go with an 11-inch tart pan.
Giselle says
This is by far the best pumpkin pie we have tried! It has been a couple of days since we made it and we are still raving about it. The crust its like a butter cookie and the walnut praline puts it to a different level. This blog has become my go to place anytime I want to try something new, thanks so much for sharing all these wonderful recipes, every single one I have tried has been amazing!
Lindsay @ The Café Sucre Farine says
Awesome! Thank you for taking the time to leave such a kind review, Giselle!
Jean McCarroll says
Hi Chris,
I love all of your recipes!! I plan to make this pumpkin tart for Thanksgiving . I will be making it ahead and freezing and was wondering if you can leave it in the tart pan for the first hour in the freezer and then remove it for wrapping and freezing.
Thanks,
Liz says
I know this is from last year, but checking to see if this needs to be refrigerated. Or, if not, how long it can be kept safely at room temp.
Chris Scheuer says
Hi Liz, this is fine at room temp for several hours but then I would refrigerate it. Bring it back to room temp before serving.
Kelly says
This tart is absolutely delightful, it has such a wonderful creamy texture and the topping is divine. It's a little sweet for us compared to a regular pie so I might try a condensed milk alternative next time to reduce sugar in the filling just a little, but keep that great topping as is! And the short crust is just lovely.
Chris Scheuer says
Thanks for sharing your review, Kelly!
Kelly says
I have mine in the oven now and it smells wonderful. The praline topping is divine. My experience might help others in my situation: I could not find the bottom to my tart pan! So I used a springform pan which meant I could get my crust a bit higher and use all the filling for a 9" pan. This makes the tart essentially more like a pie and it takes a lot longer to set, both because of the thicker filling and because of the deflection of heat from the raised sides of the springform pan. Mine took a full hour to set enough for the topping to be safely sprinkled on without sinking. It looks amazing and we can't wait to taste it. Will come back and leave another review with stars then. Have already made this year's Christmas marmalade and cranberry sriracha pepper jelly, so good!!
Chris Scheuer says
Thank you, Kelly!
Nelle Corcoran says
See my previous comment about having to increase the amount of tart crust ingredients. The pumpkin filling was the perfect amount for a 10” tart pan with no filling left over. The streusel topping needs to be increased by about a fourth to completely cover the tart as shown in the picture. All that being said, I think this is going to be a fabulous dessert for Thanksgiving.
Chris Scheuer says
Thanks for sharing your results, Nelle! I used the amount of streusel topping that is indicated in the recipe for my tart in the pictures.
Nelle Corcoran says
I’m in the process of making the tart now. I made the crust using the 1-1/2 cups flour, etc, but when I put the dough into the 10” tart pan, it wasn’t enough to cover the bottom, so I ended up making a third more of the crust and it seemed to be just enough. I’m now proceeding with finishing the tart and keeping my fingers crossed.
Chris Scheuer says
Hi Nelle, I'm sorry this was a problem. There should be plenty of crust to cover a 10-inch tart pan unless yours is a deep-dish pan. I have even made the crust in an 11-inch pan. It was thinner than in the 9 or 10-inch but it worked. Perhaps you made the side crust too thin????
Mary Anne says
The directions for the praline topping is a bit confusing. When do you add the nuts? Do you mix it in with the melted butter, brown sugar and vanilla ?
Chris Scheuer says
Hi Mary Anne, you do mix it in with the other ingredients. I have clarified that. Sorry for the confusion!
Amanda says
Would this be ok to just make with a regular pie crust? I don't have a tart pan.
Chris Scheuer says
Hi Amanda, yes, that would work fine!
Glinda says
Chris, do you have a particular size of tart pan that you’d recommend? I don’t have one but would like to purchase. Just not sure which size would be used the most. Thank you!
Chris Scheuer says
I think that a 10-inch would probably be the most practical .
Patricia says
I plan on making this week week, but not able to eat sweetened condensed milk. Which ingredients and proportions can be used to substitute? Thanks for your help!
Chris Scheuer says
Hi Patricia, I have only tested this recipe with sweetened condensed milk so I can't say for sure. If it were me, I would probably try an equal amount of cream or half and half and then add sugar till it tasted right. Again, I would have to test it to be able to say for sure.
Lynne says
Patricia….Not sure why you can’t use sweetened condensed milk, but this article may possibly be of help. One of the suggestions uses canned coconut milk. The recipe looks great and I am thinking of making it this week too. I have to eat gluten free so I will be substituting GF flour in the crust. Happy Thanksgiving! https://bakeitwithlove.com/sweetened-condensed-milk-substitute/
Chris Scheuer says
Thanks, Lynne!
Victoria Love says
I will definitely try this, it looks delicious. Confession: I have never made a tart before and worry that the parchment might stick to the bottom of the crust when sliding it off the bottom of the pan.
Love the fact that it can be made ahead and frozen! Did you warm your slice after thawing?
Can’t wait to try it! Thanks, Chris!
Chris Scheuer says
Hi Victoria, The parchment will come right off. It won't stick to the crust!
I did warm it a bit! 🥰
Bonnie Olson says
Has anyone actually made this? I'd like to see some reviews. thanks bonnie olson
Chris Scheuer says
Hi Bonnie, it was just published today!
Janice says
Hi Chris! This looks like a delicious tart. Can this be made a day ahead? Thanks!
Chris Scheuer says
Hi Janice, it can be made a day ahead! It would be lovely to warm it just a bit the next day before serving.
Donna Jo says
Hmm… I see the ingredients list for the crust and topping, but not for the filling. Perhaps I overlooked something.
Chris Scheuer says
Hi Donna Jo, there was a glitch with my computer. It's there now. Just refresh your page!
Donna Jo says
Yes, it’s there. Thank you!
BJ Bradley says
Where is the actual recipe or link to recipe?
Thanks!
Chris Scheuer says
Sorry about that, there was a glitch with my computer. Thanks for letting me know. It's there now. Just refresh your page!