Pumpkin tart recipe

18 ratings Rate
  • Serves 8 slices
  • 15 mins to prepare and 1 hr 10 mins to cook
  • 335 calories / serving
  • Freezable
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Pumpkin tartHERO

First make the pastry. Sift the flour and salt into a bowl. Add the butter and gently rub into the flour until it looks like fine breadcrumbs. Add enough water to make dough and form into a smooth ball. Cover with cling film and chill for an hour.

When the pastry has relaxed then roll out on a lightly floured board to ¾mm thick and line a 20cm loose bottomed fluted flan ring.

Cover the pastry with nonstick baking paper and fill with baking beans. Cook blind on a baking sheet in the oven set at gas mark 4/180C/350F for about 12 minutes, then carefully remove the beans and the paper and return the case to the oven and cook for a further 5 minutes.

Meanwhile, prepare the filling using the flesh scooped out from the pumpkin. Steam the flesh for 15-20 minutes, drain and then mash. Leave to cool and then beat the eggs together with the sugar and stir into the pumpkin mixture. Add the cinnamon, nutmeg and ground ginger.

Pour the filling into the pastry case, sprinkle the seeds on top and bake in the oven set at gas 5/190C/375F for about 45 minutes until the filling has set.

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Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.

  • Ingredients

  • about 10tsp of cold water
  • 1 whole pumpkin
  • pinch of nutmeg
  • 25g sunflower seeds
  • 125g unsalted butter, chilled and cut into small cubes
  • 2tsp ground cinnamon
  • 1tsp of ground ginger
  • pinch of salt
  • 275g plain flour
  • 100g caster sugar
  • 2 eggs
  • Energy 1410kj 335kcal 17%
  • Fat 16g 23%
  • Saturates 8g 40%
  • Sugars 16g 18%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 43.5g Protein 6.4g Fibre 3.3g


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