Walnut pumpkin tart

    2 hours 30 min

    Traditional pumpkin pie, a Christmas institution in North America, never calls for nuts. This pumpkin tart recipe is a nice twist on that tradition.

    62 people made this

    Serves: 8 

    • 1 recipe pastry for a 23cm tart
    • 500g pumpkin, cooked and pureed
    • 1 (397g) tin condensed sweetened milk
    • 1 egg
    • 1 1/4 teaspoons ground cinnamon, divided
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • Walnut topping
    • 4 tablespoons dark brown soft sugar
    • 2 tablespoons plain flour
    • 25g butter
    • 100g chopped walnuts

    Prep:30min  ›  Cook:55min  ›  Extra time:1hr5min  ›  Ready in:2hr30min 

    1. Preheat oven to 220 C / Gas mark 4. Roll out pastry and line a 23cm (9 in) pie dish or tart tin.
    2. In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour mixture into the pastry case.
    3. Bake in the preheated oven for 15 minutes and remove tart. Reduce oven temperature to 180 C / Gas mark 4.
    4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Rub in the butter until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the prebaked tart. Bake tart for a further 40 minutes or until a knife inserted 2 to 3cm from the edge comes out clean. Cool for at least an hour and garnish as desired with ice cream, whipped cream or custard.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

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    Reviews in English (56)


    Used different ingredients. I used my own pumpkin mash, not tinned  -  04 Dec 2008


    A very nice way to use pumpkin and the walnuts added so much. Lovely recipe, thank you.  -  08 Dec 2008


    mmmm this was great. the pumpkin was creamy and i really liked the walnuts.  -  04 Dec 2008