Pumpkin Pecan Buttermilk Tart with Cinnamon Whipped Cream {ModBak}

The second recipe I signed up to post for the Sweet Tarts and Pies section of the Modern Baker Challenge was one I knew right away I would love. I’m a huge pumpkin pie fan. In my house we eat them year-round, and we always make at least two at a time — one for the day it’s made and the other for the next day, starting with breakfast. And if you need some left for, say, Thanksgiving dinner, you have to bake a few more. And no one makes them like my mom.

So I was excited to try Nick’s recipe to see how it would stack up to mom’s normal, back-of-the-can recipe. Having made the bourbon-scented pecan tart, which blew my old pecan pie recipe out of the water, I couldn’t wait to see what Nick would do with pumpkin pie.

Like most of the recipes in this section, this one starts with sweet tart dough. I’ve really come to love this pastry dough. It is so easy to work with, and the results are consistently delicious. Because of my family’s affection for pumpkin pie, I decided to make the full recipe. So I started with an 11-inch tart crust.

The tart filling came together very quickly. After whisking pumpkin pie filling and eggs together in a bowl, I added sugar, salt, cinnamon, ginger, nutmeg, and buttermilk and mixed it all together. I poured the filling into the tart shell, then topped it with chopped pecans. The recipe said to sprinkle sugar on top, but I forgot. It didn’t seem to affect the final product, although I will definitely remember it next time so I can compare.

I baked the tart for 35 minutes at 350°F, until the crust was baked through and the filling was set.

I cooled the tart for about half an hour, then removed the sides and bottom of the pan and put the tart on a cutting board while I made the cinnamon whipped cream, which consisted of heavy cream, sugar, and cinnamon.

We ate a quick dinner of leftovers so we could have the tart for dessert. I served the tart with cinnamon whipped cream on the side, to the great delight of my family — and me.

So how did Nick’s pumpkin tart stack up to mom’s much-loved pie? Sorry, Mom. You lose this throwdown — big time. The tart was delicious — creamy, spicy, sweet, but not overly so. And the crunch of the pecans was a welcome addition, as was the cinnamon whipped cream.

This is definitely my new pumpkin tart recipe. And I have a feeling that, once I make it for Mom, it will be hers, too.


  1. July 27, 2011 at 11:59 am

    […] to finish! I would have to put this recipe in the top 3 for this section, right up there with the Pumpkin Pecan and Bourbon-scented Pecan […]

  2. July 18, 2011 at 7:57 am

    […] Pastry dough, Pie, Tart Those of you who regularly visit my blog know about my obsession with all things pumpkin. What you may not know is that I have a similar obsession with apples. Not just apples, but apple […]

  3. ap269 said,

    April 20, 2011 at 2:34 am

    Wow, very impressive! I’m not sure, though, I’ll make this tart, because pumpkin in a tart just sounds a little strange for my German tastebuds ;o).

    • gaaarp said,

      April 20, 2011 at 9:06 pm

      Do you not eat pumpkin pie in Germany? Oh, you poor fraulein!

  4. Renee said,

    April 16, 2011 at 9:42 pm

    Is it too early to claim what I’m bringing for Thanksgiving this year? This looks incredible and I have no doubt that I will love it since I love pumpkin pie. Oh, I can’t wait to try it!!!

    • gaaarp said,

      April 16, 2011 at 10:11 pm

      It’s never too early! I think I need to practice making this about a dozen or so times between now and then, though.

  5. Abby said,

    April 16, 2011 at 8:57 pm

    Oh, just seeing this with the pecans on top brings back the pain of my blunder… =) This was so good even without the topping, I can’t imagine how good it is with the pecans! (And I had to laugh with the multiple pumpkin pie thing…I grew up the same way…my dad always made one pumpkin pie for Thanksgiving dinner and one for the next day…starting with breakfast!)

    • gaaarp said,

      April 16, 2011 at 9:07 pm

      Hey, I forgot the sugar, you forgot the pecans. I think we both have to make it again!

  6. Kayte said,

    April 16, 2011 at 8:52 pm

    It looks really outstanding, and I am not a pumpkin pie fan by a long shot, but Mark is and I think I could recognize something good when I see it…and, of course, there is just Nick’s track record as well. Definitely putting this on the list, I scored both pumpkin and a little tiny airline bottle of bourbon today so I’m good to go for tomorrow. Great photos.

    • gaaarp said,

      April 16, 2011 at 9:04 pm

      I’ll never catch up with you at this rate! Mark will love this tart. And I have a feeling you’ll be making it more often than just once a year at Thanksgiving.

  7. Anne Marie said,

    April 16, 2011 at 8:47 pm

    I’m not sure that such honest about your mom’s pie was necessary. Just say that it was close 😉

    • gaaarp said,

      April 16, 2011 at 9:01 pm

      Hey, I’ve always used the same recipe she does. This one beats it hands down.

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