Orange Pumpkin Cream Tart. Easy to prepare, this delicious fall holiday tart features an orange infused graham cracker crust filled with an orange pumpkin cream. Tart is baked in a hot oven until set. Served at room temperature with chilled whipped cream.
My go to pumpkin tart is fairly easy to make, has great flavor, and gets rave reviews. But it does have a lengthy ingredient list.
I wanted to add a tart to the site that came together in minutes, with a handful of ingredients. This dessert starts with a simple crust comprised of graham cracker crumbs, orange zest, and melted butter. The mix is pressed into a tart shell and baked for a few minutes until firm.
Like many other cookie based crusts, this formula offers the opportunity to modify slightly and create new flavors. Citrus zests, nuts, nut butters, dried fruit, freeze dried fruit, coconut, chocolate, cocoa powder, and espresso are a few ways to add extra flavor to your graham cracker crust. Here, a little orange zest adds a bit of zing. The tart crust is baked in advance of filling, and can be prepared several days in advance.
The filling for this tart mixes up in one bowl, and includes another burst of orange flavor with the addition of fresh orange zest. After 40 minutes in the oven and a chill to room temperature, its time to serve it up.
Why You Should Make This Tart
- very easy crust and filling components.
- graham cracker crust can be made a day or two in advance.
- orange + pumpkin combo is creamy and refreshing.
- filling is easy and foolproof.
- excellent tart for your holiday dessert table.
How To Make This Orange Pumpkin Cream Tart
Graham cracker crumbs, melted butter and fresh orange zest are added to a small mixing bowl and whisked to combine. The crumb mixture is pressed into the sides and bottom of a 9-inch removable bottom tart pan. The crust is set aside while we make the filling.
The oven is preheated to 325 degrees F.
Pure pumpkin, heavy cream, light brown sugar, eggs, fine sea salt, cornstarch, and fresh orange zest to a medium mixing bowl. The mixture is whisked to combine. The orange pumpkin filling is poured into the prepared tart crust.
The tart is baked in the preheated oven for 40 minutes. The tart is removed from the oven and cooled to room temperature.
I garnished individual servings with whipped cream.
Other Tart Recipes You Might Enjoy
Some of our most popular tart recipes include apple almond tart, lemon mascarpone tart, tangerine cream tart, white peach and cherry tart,. and chocolate cherry tart.
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Orange Pumpkin Cream Tart
Equipment
- 1 (9-inch) removable bottom tart pan
Ingredients
Crust:
- 200 grams graham cracker crumbs (2 cups)
- 113 grams unsalted butter (1/2 cup), melted
- 3 grams fresh orange zest (1 tablespoon)
Orange Pumpkin Filling:
- 520 grams pure pumpkin (2 cups)
- 240 grams heavy cream (1 cup)
- 100 grams light brown sugar (1/2 cup)
- 150 grams eggs (3 large)
- 1 gram fine sea salt (1 pinch)
- 7 grams cornstarch (1 tablespoon)
- 3 grams fresh orange zest (1 tablespoon)
Instructions
Crust:
- Add the graham cracker crumbs, melted butter and fresh orange zest to a small bowl. Stir to combine.
- Transfer the mixture to a 9-inch removable bottom tart pan and press evenly into the bottom and sides of the pan.
Orange Pumpkin Filling:
- Preheat oven to 325 degrees F.
- Add the pure pumpkin, heavy cream, light brown sugar, eggs, fine sea salt, cornstarch, and fresh orange zest to a medium mixing bowl. Whisk or stir until smooth and completely combined.
- Pour the pumpkin filling into the prepared tart crust.
- Bake in preheated oven for 40 minutes.
- Remove from oven and cool completely on wire rack.
- Garnish individual slices with whipped cream, if desired.
