Pumpkin Tart with Cookie Butter Crust

 

We’re coming up on holiday season – woohoo! That means cakes, pies, and cookies galore! I am queen of the holidays desserts at my family gatherings and this year I have the easiest pumpkin pie dessert recipe ever! It’s actually a tart and not a pie, since I’m using a shallow 9-inch tart pan! All you need is one bowl and just a handful of ingredients and you’re on your way to making one of the tastiest and quickest dessert ever for your holidays. That way you can focus on the cooking main course!

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Instead of a traditional pie crust, I used a graham cracker crust made with cookie butter! If you want to make it even easier, just use a pre-made graham cracker crust and it’s a 5-minutes dessert recipe!  Quick tip though, be very, very careful when you put the tart into the oven to bake. You don’t want to spill any of the filling! I got a bit on my crust, but I think it just added a homemade touch to it. 🙂

pumpkin-tart

Pumpkin pie and cookie butter are match made in heaven! The creamy pumpkin pie filling with the nutty cookie butter crust go so well together! I straight up ate 2 slices after I was finished photographing the tart. The flavor kind of reminds me of Parle-G glucose biscuits (where my desi people at?) and FYI that’s a good thing.

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I hit up SCRAP SF this week and found these Brit + Co Laser Cut Holiday Stencils there for a dollar! I thought they would be perfect way to spread the cheer and grabbed a box. I just placed a stencil on top of my pie and dusted powdered sugar over it and voila! A decorated pie for the holidays! Yay for thrift store finds!

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Pumpkin Tart with Cookie Butter Crust


Ingredients

Scale

Cookie Butter Crust

  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup cookie butter spread
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar

Pumpkin Filling

  • 1 can (15 oz) can pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 1 egg
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract


Instructions

  1. Pre heat oven to 425 F.

Crust

  1. Add all ingredients into a medium mixing bowl and mix until you have a sandy texture.
  2. Pour the crust mixture into a 9 inch tart pan and press into an even layer using the bottom of a greased cup or your hands. Place in fridge until ready to fill.

Pumpkin Pie Filling

  1. Add all the ingredients into a small bowl and whisk until smooth.
  2. Pour filling into the crust and bake for 10 minutes at 435 F and then lower the temperature to 350 F and bake for 30-35 minutes. The center may slightly jiggle but as long as a inserted toothpick comes out clean, it’s done.
  3. Cool on a rack and serve room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!
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