Pumpkin Tart with Almond Flour Crust

With warm spices, vanilla, and a creamy pumpkin filling, this pumpkin tart is an easy, elegant alternative to traditional pumpkin pie. The almond flour and coconut flour crust requires no rolling and is naturally gluten-free and grain-free. Perfect for Thanksgiving, this beautiful tart can be made a day ahead, giving you one less thing to do on the big day.

What makes this pumpkin tart special is its cookie-like crust instead of traditional pastry. Made with almond and coconut flour, this easy press-in crust is shaped right in the tart pan with your fingers. No rolling pin, no fuss! Simply pre-bake the crust, add the creamy pumpkin filling, and bake. Once cooled, you have an elegant gluten-free dessert that's as easy to make as it is delicious.

Pumpkin Tart Recipe Snapshot

• No rolling dough - Skip the pastry hassle with an easy press-in crust.
• Gluten-free and grain-free - Made with almond and coconut flour, without sacrificing flavor.
• Creamy, spiced filling - Smooth pumpkin custard flavored with warm spices and vanilla.
• Make-ahead friendly - Prepare a day ahead for an easier Thanksgiving.

Pumpkin is great in desserts, but have you tried Pumpkin Risotto? It's a fantastic fall comfort food dish and easy to make.

Ingredients You'll Need

Pumpkin Tart Crust

• Almond flour - Use finely ground almond flour, not coarser almond meal, for a tender, cookie-like crust.
• Coconut flour - Naturally gluten-free and grain-free, coconut flour absorbs moisture and balances the richness of almond flour.
• Sugar - Light brown sugar or coconut sugar both work beautifully. I've tested both with great results.
• Unsalted butter - Adds rich, buttery flavor and helps bind the crust. Using unsalted butter lets you control the salt.

Pumpkin Filling

• Pumpkin purée - Use 100% pure pumpkin purée, not sweetened pumpkin pie filling, which already contains sugar and spices.
• Cream cheese - Choose block-style cream cheese rather than spreadable cream cheese from a tub for the best texture.
• Eggs - Give the filling structure and its smooth, custard-like texture.
• Maple syrup - Use pure maple syrup, not pancake syrup. I prefer dark maple syrup for its richer flavor.
• Vanilla - Use good-quality vanilla extract or vanilla bean paste.
• Cinnamon - Adds warm, sweet spice to the pumpkin filling. I love Vietnamese cinnamon for its bold, naturally sweet flavor, but use your favorite.
• Additional spices - Ginger, nutmeg, and cloves add traditional pumpkin pie flavor. Allspice is a nice optional addition.
• Sweetener - I originally developed this tart with pumpkin spice liquid stevia to reduce sugar, but granulated monk fruit sweetener or regular sugar also work. See the recipe card for options.

Please see the recipe card for quantities.

To make this you'll need a 9 ½-inch tart pan with a removable bottom and a food processor.

Substitutions and Variations

• Spices - Substitute pumpkin pie spice for the individual spices, using the same total amount.

Chef's tip on spices: Fresh, aromatic spices make a big difference in pumpkin desserts. Check your ground spices before baking. If they've lost their fragrance or taste flat, replace them. Store spices tightly sealed in a cool, dark cabinet, away from heat and sunlight-not beside the stove.

For another Thanksgiving or Christmas dessert, try this fantastic Nantucket cranberry pie.

How to Make a Pumpkin Tart

First make the tart crust and bake it. You can do this a day ahead and store well wrapped in plastic on the counter or in the refrigerator.

Tart Crust Instructions

Step 1: Mix the almond flour, coconut flour, and sugar together with a fork in a medium bowl. Add the melted butter and mix until it looks evenly combined and feels heavy. To test, squeeze a handful together. It should be moist and hold together like the photo.

Step 2: Pour the crust mix into the tart pan and distribute it evenly across the bottom. With your hands, build a strong edge by pressing between your fingers as you work around the fluted edge. I am right-handed so I use my left thumb and right middle and ring fingers.

Work to build it up in layers and keep moving around the tart pan. Keep working it. A nice sturdy edge will give strength to your pumpkin tart when you cut it. I've done this many times and it takes about 15 minutes. It is easy!

Step 3: When you have a nice strong edge, pat the rest firmly into the bottom of the tart pan for the base (and don't poke holes). Use your hands or the bottom of a flat glass or metal measuring cup for a firm bottom.

Step 4: Finish the crust by pre-baking (called blind baking) until golden at an oven temperature of 350°F then cooling on a wire rack. A silpat or other non-stick mat prevents the tart crust from sliding around.

For full recipe, directions and photos see seperate the tart crust post.

Pumpkin Filling Instructions

To create the pumpkin tart filling, pulse all of the ingredients together in a food processor until smooth. Be sure your cream cheese is at room temperature (very soft).

Pour the pumpkin mixture into the pre-baked tart crust and bake again on the middle rack of your oven. Cool, chill and serve. The pumpkin filling looks fairly fluid, but it sets up with baking, cooling and refrigerating.

Timing will depend on your oven and whether you use convection or not. I prefer baking this tart without convection if possible.

Chef's Note on convection ovens: If you use convection and it puffs a little, it will settle as it cools. You can bake the tart a day ahead. Any cracks can be covered with whipped cream if desired.

Serving Suggestions: Garnishes & Toppings

• Vanilla whipped cream - Top slices with softly whipped cream flavored with vanilla and lightly sweetened with sugar, monk fruit, or maple syrup.
• Dress it up - Drizzle with melted white chocolate and sprinkle with chopped pecans. Or pipe whipped cream around the edge and finish with a little maple syrup or a dusting of cinnamon.
• Tangy topping - Lightly sweetened crème fraîche or sour cream with a touch of vanilla offers a delicious contrast to the creamy pumpkin filling.

Storage and Make-Ahead

This pumpkin tart is a great make-ahead dessert for Thanksgiving. Prepare it a day ahead, cool completely, then cover and refrigerate until ready to serve.

Storing leftovers: Keep the tart covered in the refrigerator for up to 3-4 days. To protect the surface, loosely tent it with plastic wrap or cover the tart pan without touching the filling.

For the best presentation, add whipped cream and other garnishes just before serving.

More Pumpkin Recipes

Fall and pumpkin, from cakes to mouse, bread, and soup. Pumpkin is delicious and versatile!

If You Make This Pumpkin Tart

If you make this pumpkin tart, please leave me a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers as well. Thank you!

📖 Recipe