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Even easier than classic pumpkin pie, this pumpkin biscoff tart belongs on your Thanksgiving table. Baked in a tart pan for pretty fluted edges, the press-in biscoff cookie crust comes together in minutes and makes a delicious counterpoint to the perfectly spiced pumpkin filling.
Topped with a drizzle of brown sugar caramel sauce and sprinkle of pecans, this may just be the ultimate holiday dessert for all pumpkin lovers.
More pumpkin recipes you’ll love:
Did you try this Pumpkin Tart Recipe? Let me know by leaving a comment and rating below!
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Pumpkin Biscoff Tart
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 9-inch tart, 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Pumpkin biscoff tart is the perfect Thanksgiving dessert! With a delicious biscoff cookie crust and creamy pumpkin filling, you’ll love this easy tart topped with brown sugar caramel sauce. Recipe makes one 9-inch tart.
Ingredients
Crust
- 1 package (8.8 oz) biscoff cookies
- 1/8 tsp salt
- 6 Tbsp unsalted butter, melted
Filling
- 1 cup pure pumpkin
- 1/3 cup plain fat-free Greek yogurt, at room temperature
- 2 Tbsp heavy cream
- 1 large egg, lightly beaten
- 1/2 cup sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
Topping
- 1/2 cup light brown sugar
- 2 Tbsp unsalted butter, cubed
- 2 Tbsp heavy cream
- pinch of salt
- 1/2 tsp vanilla extract
- chopped pecans
Instructions
- Preheat oven to 350°F.
- For the crust, combine biscoff cookies and salt in a food processor and pulse together to form crumbs. Add melted butter and pulse until incorporated. Press mixture tightly into the bottom and up the sides of a 9-inch round removable-bottom tart pan. Bake crust for about 15 minutes, until deeply golden and set. Cool crust for 10 minutes on a wire rack.
- For the filling, whisk together pumpkin, yogurt, heavy cream, egg, sugar, salt, cinnamon, ginger, and cloves in a medium bowl until smooth. Pour filling over cooled crust and smooth with an offset spatula.
- Return tart to oven and bake another 45 minutes, until a toothpick inserted in the center emerges mostly clean. Cool tart for 1 1/2 hours on a wire rack, then transfer to the refrigerator until chilled, about 2 hours.
- For the topping, combine brown sugar, butter, cream, and salt in a medium saucepan. Bring mixture to a boil, whisking until smooth. Remove from heat and whisk in vanilla. Let stand for 10 minutes before drizzling over tart and sprinkling with chopped pecans.
I have made this recipe about 3 times every Thanksgiving, I’m going to be making this again today in mini pie tins. It is devoured every single time… Classic hit forever in my home… Thank you!!🙏🙏
Thank you so much, Amanda! I appreciate your feedback. 🙂
Loved this recipe so much! Perfect flavor combo and so much fun to make!
Thank you so much, Matt! Your tart looked absolutely perfect! 🙂
I baked this tart for Thanksgiving 2019 and my guests were disappointed by the strong cloves flavor and too much crust with too little filling. Thinking of tweaking and trying again. Do you think it would it work to make the crust in a deeper springform pan and use traditional pumpkin pie filling? Thank you for all your work and beautiful photos!
Hi Shelley! Pumpkin spice is a preference thing, so you can always cut back on the cloves. Tarts tend to be a very different ratio than a pie (approximately 1/3 crust to 2/3 filling, vs. 1/4 crust to 3/4 filling for a pie). A 9″ springform pan should work, though I haven’t personally tested it. Hope that helps for future! 🙂
This sounds perfect! How far in advance do you think it can be made? Thank you, Laura.
Hi Amy, you can make the tart a day in advance and chill overnight. Add the caramel topping and pecans when you’re ready to serve. Hope that helps!