Pumpkin egg custard tart

    1 hour 5 min

    If you love pumpkin pie and custard tart, this is the recipe for you! A spiced pumpkin egg custard is used to fill a shortcrust pastry case. Serve with a dollop of whipped cream, if desired.

    35 people made this

    Serves: 8 

    • 1 (23cm) shortcrust pastry case
    • 250g pumpkin puree
    • 3 eggs
    • 1 tablespoon plain flour
    • 4 tablespoons light brown soft sugar
    • 100g caster sugar
    • 1/2 teaspoon salt
    • 1/3 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 475ml milk

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large mixing bowl combine pumpkin puree, eggs, flour, light brown soft sugar, caster sugar, salt, nutmeg, cinnamon and milk. Beat until smooth. Pour into pastry case.
    3. Bake in preheated oven for 50 minutes or until set in centre.

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    Average global rating:

    Reviews in English (20)


    a. This recipe made too much for a 9", deep dish crust. Just keep that in mind so you don't dump it all in at once and have it overflow! b. The 375 oven I think is too hot. It browned far too quickly without setting the custard. c. For more flavor, try adding some extra ground clove, ginger, and/or allspice  -  28 Nov 2002  (Review from Allrecipes US | Canada)


    Very Good! I didn't have any nutmeg so I added 3/4 teaspoon pumpkin spice! The pie turned out great!  -  21 Nov 2004  (Review from Allrecipes US | Canada)


    Both my husband and I liked this pie very much. It's easy to make and uses ingedients that I had in the house. I did add 1/2 teaspoon of pumpkin spice for extra flavouring.  -  14 Oct 2002  (Review from Allrecipes US | Canada)