Table of Contents
  1. Watch how to make this pumpkin tart
  2. Pumpkin Tart Recipe

Pumpkin pie is the first thing that comes to mind of many when asked about Thanksgiving memories. Although you can make the pie any time of the year, it seems best at Thanksgiving. And honestly, I think it just tastes better at this time of year too! To add some new flare into the classic dessert without changing the integrity, I created the perfect pumpkin tart. It incorporates the same flavors with a few twists to make an amazing dessert!

This is sure to become a Thanksgiving staple for your family: a new twist on an old tradition!

Watch how to make this pumpkin tart

YouTube video

Pumpkin Tart

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For the crust

  • cup crushed chocolate graham crackers (approximately 12 crackers)
  • 3 tbsp brown sugar
  • 7 tbsp melted butter

For the filling

  • ½ cup ricotta cheese
  • 6 oz cream cheese, room temperature
  • 1 15-oz can pumpkin pureé
  • 2 eggs
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • ½ cup sugar
  • ½ tsp salt
  • 1 tsp vanilla extract


For the crust

  • Crush graham crackers using a food processor (or by hand with a rolling pin) until achieving finely ground crumbs. Add brown sugar and melted butter to the food processor and pulse until incorporated. The mixture should be the consistency of wet sand.
  • Evenly spread crumbs in a 10-inch tart pan with a removable bottom. Take your time to ensure the mixture is evenly spread. To help, use the bottom of a measuring cup. Press crumbs into the corners, up the side and all over the bottom.
  • Place in a preheated 325°F oven for 10 minutes. Remove from the oven and let cool.

For the filling

  • In a food processor, combine ricotta and cream cheese and process until smooth. Add eggs, spices, sugar, salt, and extract. Process until completely combined, scraping sides of the bowl if needed.
  • Pour into the cooled tart shell and smooth top using an offset spatula. Bake in a preheated 375°F oven for 40-50 minutes. The tart will just set and slight cracks may form around the perimeter.
  • Cool on counter for one hour and then place in refrigerator until chilled, about 2-3 hours. To serve at room temperature, let stand one hour outside of the refrigerator. Serve with freshly whipped cream or on its own.


Serving: 1slice
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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