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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

Pumpkin Pecan Tart

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

Making the Tart

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.

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

A Few Tips

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.

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

Pecan Pumpkin Cake with Burnt Sugar Frosting

Pumpkin Yeast Bread

Pumpkin Pull-Apart Bread

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Pumpkin Pecan Tart with Maple Whipped Cream

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!

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Strawberry Icebox Pie

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this easy dessert ahead of time and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

I’m having a great day. I’m talking extra whipped cream on your frappacino kind of day. An accidental sale at Madewell kind of day. A find a twenty dollar bill in the pocket of your old jeans kind of day. Listen, we don’t need a reason to celebrate around here, but darnit, if we did we would have it.

So what are we celebrating? For starters, Brett and I are celebrating 5 years of marriage! True, 5 years of marriage is nothing compared to 10, 20, or 50 years, but if you’re already married you know that most days it’s a miracle you made it past the first 12 months. Little victories, people, little victories!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this easy dessert ahead of time and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Happy Birthday, Mom!

Next, it’s my Mom’s birthday! This is the same lady who gave me life! The one who took care of me when I had the stomach bug and loved me through that whole year I had a big wart on my foot. My beautiful Mama is the most joyful, kind, servant-hearted human I know, and I love her so much that I could weep. (I’m not crying, you’re crying!) This year she celebrates that really special birthday that comes right after 49 and right before 51. I don’t feel bad about telling you her age because she’s a mega-babe and most of my guys friends from high school would confirm that. (You guys are gross, BTW.)

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this easy dessert ahead of time and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Finally, we’re celebrating my half birthday! Yes, I know it’s a bit narcissistic of me to celebrate something so insignificant, but for all the shade people typically throw at turning 30, I’d say it deserves a little love. The past 6 months have been nothing short of a learning experience, and I feel like I want to drop some knowledge on the cool things I learned in my newest decade. So here’s a short list of the very important (and not-so important) things that 30 has taught me.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this easy dessert ahead of time and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Things I’ve Learned

  1. It’s okay to lie about your age. Your babysitter, the shoe salesman, or that cute guy at the bar will not have a clue. BUT! If you’re 30 and rocking it, shout it from the rooftops. If you feel like 25, dance like you’re 24.
  2. Trends are weird. I recently saw a photo of Kim Kardashain wearing a pair of orthotic sneakers that are most commonly sported by the elderly population. Apparently these are cool. Thus, I know nothing.
  3. It’s not too late. This is my new motto for pretty much everything. As in, it’s not too late to learn a new language. It’s not too late to be a tennis player. It’s not too late to teach your husband how to load the dishwasher. There’s a first time for everything, and this old dog plans on learning lots of new tricks.
  4. With that being said, it’s not too late… to say you’re sorry. It’s not too late to make things right. It’s not too late to be joyful! Peaceful! Humble! Graceful! When the world tells you you’re someone you don’t want to be, prove them wrong. It’s never too late to be the person you want to be.
  5. As you get older, so do other people. This is hard. Watching the people you love age and struggle feels so unnatural. It feels unjust, out of place. I don’t really have any wisdom to shed on this, but sometimes things aren’t okay and that’s okay. If you’re hurting in this area, know that you’re not alone.
  6. Life is short. Eat dessert first. I learned this early on in life, but at 30, I’m embracing it. Let’s start living this truth with a slice of strawberry icebox pie.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this easy dessert ahead of time and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

Strawberry Icebox Pie

This strawberry icebox pie is the bomb.com for about a hundred reasons. It’s completely no-bake; also, it can be made ahead in less that 30 minutes. and it tastes like a fluffy, frozen heavenly cloud. If that’s not reason enough to make this strawberry icebox pie forevermore, then 30 has taught me nothing.

How to Make Strawberry Icebox Pie

To make your own strawberry icebox pie, we start with the crust! Graham crackers, pecans, brown sugar, and butter get a quick whiz in the food processor until a wet sand consistency comes together. Pat the mixture into the bottom of a 9″ springform pan and set it aside while you prep the rest of the pie.

For the filling, frozen strawberries are pulsed to icy slush and added to a smooth mixture made of whipped cream cheese and sweetened condensed milk. Once the berries have been added, fresh whipped cream is folded in to give the mixture some body. Essentially, we’re making thin no-churn ice cream here, one that will take on the semblance of an ice cream pie once frozen. Pour the mixture over top of the prepared crust and place the whole thing in the freezer to set up completely.

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this easy dessert ahead of time and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

How to Store this Pie

Covered with a piece of foil, this strawberry icebox pie will keep for several weeks, but I can promise you’ll want to dive in sooner than that. This is a really simple frozen treat to make, but it’s also highly adaptable too! You can sub in frozen raspberries, blueberries, or even peaches for the strawberries. Just pick your poison and enjoy.

I’m sharing this strawberry icebox pie with a number of other bloggers who think #strawberriesarethejam. Thanks to Becca, Ruth, Annie, and Joy for making this a fun collaboration. Please check out their sites to get links to a number of other strawberry-filled recipes! Thanks for celebrating with me today, and I hope you enjoy this strawberry icebox pie!

Strawberry Icebox Pie by Wood and Spoon Blog. This is a simple no-bake recipe for a frozen ice cream cake of sorts that is perfect for summer parties and backyard bbq. A sweet and salty pecan graham cracker crust is topped with a light and fluffy strawberry cream made with cream cheese, frozen berries, and whipped cream. You can make this easy dessert ahead of time and store in the freezer until ready to serve a crowd. This simple dessert is a great birthday treat that kids and adults will love. Find the recipe by Kate Wood on thewoodandspoon.com.

If you like this strawberry icebox pie, you should check out:

Vegan Coconut Lime Ice Cream Pie

Peppermint Bark Icebox Cake

Mint Brownie Ice Cream Cake

Roasted Strawberry and Buttermilk Popsicles

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Strawberry Icebox Pie

This strawberry icebox pie is a creamy, frozen dessert that is make head, simple, and requires less than 30 minutes of prep time. A sweet and salty crust, sweet and creamy filling, and tart fruit makes the most of this warm-weather treat that a crowd can enjoy!

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 360

Ingredients

For the crust:

  • 9 (140 gm) graham cracker sheets
  • ¾ cup (80 gm) pecans
  • ¼ cup (50 gm) light brown sugar
  • ½ teaspoon salt
  • 6 tablespoons (85 gm) unsalted butter, melted

For the filling:

  • 16 ounces (450 gm) fresh or frozen strawberries, stemmed
  • 11/4 cup (300 gm) heavy whipping cream
  • 114 ounce can sweetened condensed milk
  • 4 ounces (110 gm) cream cheese, at room temperature
  • Extra whipped cream or fresh strawberries for serving, if desired

Instructions

To prepare the crust:

  1. Combine the graham crackers, pecans, light brown sugar, and salt in a food processors or blender and process until the crackers are in crumbs and everything is well combined. Pour the crumbs into a bowl and stir in the butter to combine. Pat the mixture into the bottom of a 9” springform pan and set aside while you prepare the filling.

To prepare the filling:

  1. If using frozen strawberries, set them out at room temperature while you prepare the whipped cream. In the bowl of a stand mixer or a large mixing bowl, use a whisk attachment to whip the heavy whipping cream, sweetened condensed milk, and cream cheese together until the mixture is a thick and cloud-like mixture. Set aside. Process the berries in a food processor or a blender until they have been reduced to a thick puree (or icy slush, if using frozen berries). Some larger (1/8-1/4”) chunks will still exist. Stir the berries into the whipped cream mixture. Scrape the sides of the bowl and then fold to well-incorporate it. The mixture will still be a little loose, but be sure to not overwork it. Pour the mixture on top of the prepared pie crust, cover the pan with a sheet of plastic wrap, and place on an even surface in the freezer until solid, about 6 hours or overnight. Once frozen, set out 10 minutes at room temperature prior to slicing. Serve with additional whipped cream or fresh berries, if desired.

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Strawberry Pretzel Tart

Strawberry Pretzel Tart Recipe by The Wood and Spoon Blog by Kate Wood. A simple, fast recipe that takes less than 30 minutes. A quick brown sugar butter and pretzel pie crust filled with a no bake cream cheese cheesecake type filling and topped with fresh strawberries or berries of your choice. Recipe adapted from Bake from Scratch Magazine. Perfect make ahead dessert idea. Thewoodandspoon.com

Hey friends! I’ve got your weekend entertainment round-up here, complete with a few things to read and a bright and cheery strawberry pretzel tart that is just begging to be made.

This week was a cluster in our house, thanks to sick babies, unfinished to-do lists, and an underwhelming amount of time spent making myself looks presentable (Sorry, Brett. I swear I’ll change out of these sweatpants eventually.) Luckily, a few hours spent snuggling with my sick Aimee girl on the couch (read: trying not to let me brain melt from Lysol fumes and watching back to back episodes of “Paw Patrol”), I reacquainted myself with the interwebs and got caught up on what was going on in the world. For example: apparently Donald Trump is president? What? And someone announced the wrong winner for “Best Picture” at the Oscars? And Ryan Gosling is the world’s most perfect human? (Okay, kidding, guys. I’m not that out of touch.) Here’s a few things that have my eye this week:

50 Things We Learned About Feeding Kids in the Past 6 Years

This little article from Bon Appetit Magazine has so many truths in it. If you’re a parent, you have to give it a read. I promise you’ll identify with something. I’d like to add a few of my own learned lessons to the list:

  1. A tub of baby wipes is a legitimate tableware item.
  2. No one will known that there is Crown Royale in your water if you are drinking it from a Yeti cup.
  3. Squeeze packs counts as vegetable servings.
  4. (More seriously) Find a reason to celebrate at least once a week. Set a date and make a mealtime a party. It’s good for morale.

March Madness

March Madness starts next week! Ok, ok, I know that audience for this blog is primarily women aged 25-34, but it would be entirely sexist to assume that there aren’t at least a few women out there who are beyond excited to watch some basketball. Everyone likes to watch the University of Kentucky win, AMIRITE? Check out this link to get your bracket filled out before the whole shebang starts. And Go Cay-uts.

The Piglet

If basketball doesn’t do it for you, maybe cookbooks are more your thing. We are knee deep in the quarterfinal round of Food52’s tournament of cookbooks! 16 notable publishings from this past year face off in a NCAAstyle tournament to determine the best cookbook of the year! I’ve got my money on “Dorie’s Cookies” to take the whole thing.

La Pitchoune

Brett and I have some traveling coming up. I’m not going to tell you where or when we’re going, because, geez, I don’t really know who could be reading this! Maybe some Charles Manson psychopath character has been following this blog for some time just waiting for me to reveal my actual location. SORRY CHARLIE, NOT TODAY. But for future vacay planning purposes, I’m keeping this idea on the back burner: Julia Child’s summer home in Provence France that is now a vacation rental and cooking school. You sleep where she slept, cook where she cooked, and no, this is not a drill. Amazing, right?

Strawberry Pretzel TartStrawberry Pretzel Tart

If you’re planning to make a few treats this weekend, keep this strawberry pretzel tart in mind. This is a brown sugar and pretzel crusted tart, adapted from my favorite pretzel pie crust. It’s filled with a no-bake cheesecake filling of sorts and topped with sliced strawberries. With less than 30 minutes of active prep time and requiring less than 10 ingredients, this strawberry pretzel tart is a cinch to make and quite the looker. With spring strawberries just around the corner, this is the tart you’ll make from now until the very last taste of summer. Count on it.

I adapted this recipe from one printed in the newest issue of Bake from Scratch. Bake from Scratch is a newer publication, dedicated to baking culture and the recipes, bakeries, and movers and shakers that make our world a little bit sweeter. You may remember that I was featured in a previous issue as one of nine baking bloggers to follow in 2017 (!!!), and while I am incredibly honored to have been featured, I’m really just thrilled to have a seat at the table. Getting to bake and write and interact with all of you is more fun than all of the basketball games, cookbooks, Provencial summer homes that the world has to offer.

Keep this strawberry pretzel tart on your list of weekend plans and save a slice for me! Let me know if you’re reading or doing anything extra fun this weekend and take a peek at the links I shared with you! Happy weekend and cheers to you!

Strawberry Pretzel Tart

Strawberry Pretzel Tart

You may also like:

Strawberry Shortcake 

Meyer Lemon Cheesecake

Cookie Butter Mousse

Berry Almond Streusel Pie

Vegan Coconut Lime Ice Cream Cake 

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Strawberry Pretzel Tart

This strawberry pretzel tart has a sweet and salty pretzel crust, a no-bake cheesecake filling, and is topped with fresh strawberries.

  • Author: Kate Wood
  • Prep Time: 30
  • Total Time: 30
  • Category: Dessert

Ingredients

For the pretzel crust

  • 5 ounces (ends up being about 11/2 cups of crumbs) of pretzels
  • 1/4 cup (55 gm) brown sugar
  • Heaping 1/4 teaspoon salt
  • 1/2 cup /1 stick (115 gm) of unsalted butter, melted

For the cheesecake filling

  • 18 ounce block (225 gm) of cream cheese, at room temperature
  • 3/4 cup (150 gm) sugar
  • 1 teaspoon vanilla
  • 1 cup (240 mL) heavy whipping cream
  • 1 lb (450 gm) of strawberries, hulled and sliced

Instructions

To prepare the crust

  1. Preheat the oven to 350 degrees.
  2. In a food processor, whiz the pretzels, brown sugar, and salt until the pretzels are crumbs. Add the melted butter and pulse to combine. Alternatively, you can crush the pretzel and stir the other ingredients in to combine.
  3. Pat out the crumbs into the bottom and sides of a 10″ tart pan. Bake in the oven for 8-10 minutes until set. Allow to cool completely before using.

To prepare the cheesecake filling

  1. Beat the cream cheese, sugar, and vanilla on medium speed in the bowl of a stand mixer until smooth and without lumps. Scrape the sides of the bowl as needed.
  2. In a separate bowl, whip the heavy cream using a whisk or whisk attachment of a stand mixer until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture. Once fairly integrated, add the remaining whipped cream and continue to fold until uniform. Take care not to overwork the mixture as this can cause it to lose its fluffiness. Spread the mixture out into the bottom of the cooled tart crust. Allow to chill in the fridge until ready to serve. Once ready to eat, arrange the sliced berries to decorate the top of the tart. Serve chilled.

Notes

  • Pretzel crust is best eaten within two days of preparation. It maintains its delicious flavor for several days but the crust can become soggy.

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Adapted from: Bake From Scratch