Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Let’s cut to the chase: it’s high time that we get started on this fall thing. In the spirit of turtlenecks and jewel tones and crunchy leaves, today I’ll be chatting about this super simple pumpkin pecan tart that just screams, “AUTUMN!” As a bonus, we’re also going to share some recipes from a number of other bloggers who are sporting pumpkin goods on their sites today. Talk about a happy Monday, huh!?

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

So first up is the pumpkin pecan tart. I’m all for recipes that can be thrown together in a pinch. There’s something very satisfying about taking on a baking challenge, but sometimes we need a few recipes in our back pocket that taste terrific without hours of stressful work. I have a feeling that this pumpkin pecan tart will be your go-to for the fall. 

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Let’s get started with the crust. Here, we use a simple graham cracker crust that is elevated with the addition of finely chopped pecans and the just-right amount of butter. The pecans add ridiculous flavor to the otherwise simple crust and they’re a pretty perfect combo with the pumpkin.Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.comPumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

The filling is a cream cheese and canned pumpkin base with not a whole lot extra added. Of course there’s cinnamon, some pumpkin pie spice, and sugar, but other than that the ingredients here are minimal. Simply cream together the pumpkin and cream cheese, add the remaining ingredients, and smooth the whole lot of it into the pie crust. That’s it!

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

For best results with this pumpkin pecan tart, I recommend filling the crust and finishing off the toppings just before serving. I opted to top the whole thing with a maple whipped cream, but you could certainly bypass that step if you’d prefer. I spooned the whipped cream into a piping bag (or a large plastic bag with the end snipped off!) and squeezed little dollops of fluff all over the pie, but if you’d prefer a simple smear that would work too. Use any leftover pecans or graham cracker crumbs to garnish the top for a pretty finish, and it will be so cute that I promise your friends won’t guess how easy this little guy was to make.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

This pumpkin pecan tart would make an excellent addition at your next supper club, Thanksgiving dinner, or Sunday afternoon lunch. I love how quickly the treat comes together and the flavors are so seriously autumnal that it just feels right. In the event that pumpkin tarts aren’t your thing (okay, but seriously, who even are you?) my friend Sara has rounded up a whole bunch of other bloggers who are sharing pumpkin recipes today as well. There’s everything from pumpkin babka to pumpkin couscous to pumpkin granola- almost 70 recipes in all! Check out the whole list here and get in the swing of fall this week. I think it’s about time.

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

Have an enormously joyful and fulfilling week and stop by here again on Friday. I may or may not be sharing another killer recipe on Friday (hint: I am). Happy Monday and happy baking!

If you like this pumpkin pecan tart you should check out:

Pumpkin Cheesecake Tarts

Pumpkin Pecan Cake with Burnt Sugar Frosting

Pumpkin Yeast Bread

Pumpkin Pull-Apart Bread 

 

Print

Pumpkin Pecan Tart with Maple Whipped Cream

Pumpkin Pecan Tart with Maple Whipped Cream by Wood and Spoon. This is a graham cracker and pecan salted crust baked and filled with a no bake pumpkin cream cheese filling. Flavored with brown sugar and cinnamon, this pie is cool but totally fall. Top the whole thing off with toasty pecans and maple whipped cream. Give this autumn dessert a try for Thanksgiving or upcoming dinner parties! Recipe by Kate wood on thewoodandspoon.com

This pumpkin pecan tart has a no-bake filling and a maple whipped cream topping. Served chilled, this dessert is a simple treat for fall gatherings!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 9
  • Category: dessert

Ingredients

For the crust:

  • 1 cup (99 gm) graham cracker crumbs
  • ¾ cup (100 gm) finely chopped pecans
  • ¼ cup (50 gm) sugar
  • ½ teaspoon salt
  • 7 tablespoons (100 gm) unsalted butter, melted

For the filling:

  • 8 ounces cream cheese, at room temperature
  • ¼ cup (50 gm) sugar
  • ¼ cup (50 gm) brown sugar
  • 10 ounces pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

For the maple whipped cream:

  • 1 cups (240 gm) heavy whipping cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Instructions

To make the crust:

  1. Preheat the oven to 350 degrees. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set. Allow to cool completely.

To make the filling:

  1. Beat the cream cheese, sugar, and brown sugar in a large bowl on medium speed until smooth, about 1 minutes. Add the pumpkin puree, vanilla, and pumpkin pie spice and beat on low just until combines. Spread the mixture into the cooled crust and allow the pie to set in a cold fridge, about 2 hours.

To make the whipped cream:

  1. Whip the heavy whipping cream on medium-low speed until frothy and barely beginning to thicken. Add the maple syrup and vanilla extract and bean until stiff peaks. Spread or pipe the cream onto the prepared pie and serve immediately!
20 Comments
  • Emily Hibbs
    Reply

    Can the pie part be made the night before then make the whipped cream right before serving?

    October 25, 2018 at 9:27 AM
  • This is so beautifully and seductively simple!! Definitely making this fall, for sure. xx

    October 22, 2018 at 4:02 AM
  • shawnna
    Reply

    hey girl- this tart looks amazing! yummy for my tummy!

    October 18, 2018 at 6:38 PM
  • Surprisingly I’m not a huge fan of pumpkin pie unless it has a special twist. This tart sounds just perfect to me. Thanks for contributing this beauty to my pumpkin party! xoxo

    October 18, 2018 at 1:18 PM
  • i can’t believe how easy this recipe is! it’s so beautiful and that filling looks incredibly smooth! (heart eyes)

    October 16, 2018 at 1:21 PM
  • Lovely photos! And this tart sounds amazing. Happy to be a part of the #virtualpumpkinparty with you! xo

    October 16, 2018 at 5:49 AM
  • Fall just seemed to hit us in the head when we weren’t looking. One minute we’re sweating our booty off & seeking every bit of air conditioning comfort we can come across, then the next. . . well. . .we’re digging through our closets trying to find a decent sweater to wear. . no make that coat. Mother Nature, she has a knack for confusing me these days. But there is nothing confusing about this orange beauty. Loving that you replaced the traditional crust with a little nutty goodness – I always did have a soft spot for a good nut crust. Sad I missed pumpkin week this year. . .but will definitely be loading up my fall baking Pinterest board with all these goodies.

    October 15, 2018 at 2:39 PM
  • Beth
    Reply

    How far ahead of time do you think this could be made and not suffer any sogginess, etc. (Other than the whipped cream, of course!)

    October 15, 2018 at 11:58 AM
  • Amy Lewis
    Reply

    All my favorite autumn flavors in one recipe? Yes please!! This will be on my table ASAP. Love!

    October 15, 2018 at 7:36 AM
  • Jessica Stern
    Reply

    do you think you could do coconut cream instead of cream cheese for dairy free? Most no bake recipes call for gelatin so I assume this one isn’t quite as solidified? Looks beautiful, thank you!

    October 15, 2018 at 7:06 AM

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.