Spiced pumpkin custard tart

    55 min

    A simple and delicious tart, which is quick and easy to make. A shortcrust pastry case is filled with a spiced pumpkin custard, before being baked to perfection. Serve as a snack, dessert or for afternoon tea.

    43 people made this

    Serves: 8 

    • 435g pumpkin puree
    • 150g caster sugar
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 2 eggs, beaten
    • 250ml whipping cream
    • 120ml milk
    • 1 (23cm) unbaked shortcrust pastry case

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas 6.
    2. In a saucepan, stir the pumpkin puree over medium-high heat for 10 minutes or until slightly dry and caramelised.
    3. Remove from heat; add the sugar, salt, cinnamon and ginger. Mix well.
    4. Add the eggs, cream and milk. Mix until smooth; pour into pastry case.
    5. Bake for 25 to 30 minutes or until pastry is golden brown. Allow to completely cool on rack before cutting.
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    Reviews in English (41)


    I've used this recipe for 3 years now and it is always a big hit. Lighter pumpkin taste than the average pumpkin pie, but creamy and very yummy! Needs time to set up.  -  05 Dec 2004  (Review from Allrecipes US | Canada)


    Pumpkin pie is my favorite, and the one made from this recipe is the best I've ever had. I replace half of the cinammon with "pumpkin pie spice" ... I've always done that and I have no idea if it's better or worse that way.  -  26 Dec 2005  (Review from Allrecipes US | Canada)


    The only change I made was to put it in a graham cracker crust and less milk so that it didn't over flow. It was so good I am going to make the exact same pie for Thanksgiving. My picky 9 year old even liked it!  -  29 Oct 2008  (Review from Allrecipes US | Canada)

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