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5 from 5 votes

Pumpkin Tart Recipe

This Pumpkin tart is kissed with warm spices, has a Gingerbread crust and sweetened with condensed milk. The pumpkin filling always holds its shape, always!4
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 4 Medium Slices
Calories: 192kcal
Author: Neha


  • ½ Can Canned Pumpkin Puree
  • Cup Sweetened Condensed Milk
  • 1 Egg yolk
  • 1 ½ tsp Pumpkin Pie Spice
  • Pinch Salt

Gingerbread Cookie Crust

  • 1 ¼ Cup Gingerbread Cookies (Crushed)
  • 3 Tbsp Butter (melted)


  • Preheat oven to 350 deg F and add melted butter to crushed gingerbread cookies.
  • Mix them well and press evenly in a 6 inch tart pan and set aside.
  • Mix pumpkin puree, egg yolk, salt, pumpkin spice and condensed milk in a bowl and beat to mix it all well.
  • Pour this pumpkin filling over the prepared cookie crust and bake for about 25-30 mins.
  • Or until a tooth pick inserted in the center comes out clean or the tart is no longer wobbly in the center.
  • Allow to come to room temperature and then take out of the tart pan ring.
  • Serve and enjoy!


To speed up the cooling process of the tart stick in the fridge for 1 hour. Or in the freezer for 20-25 mins. This step will also ensure neater slice cut.
Storing instructions:
  • Pie will keep for 2 days at room temp covered tightly.
  • Leftovers can be stored in the refrigerator or can be frozen for up to 2 months.
  • Thaw overnight in the refrigerator or on counter top before serving.


Serving: 1Slice | Calories: 192kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Sodium: 113mg | Sugar: 16g