Pumpkin Caramel Tart with Candied Walnuts
A silky and sweet fall dessert that combines creamy pumpkin filling, rich caramel, and crunchy candied walnuts. This Pumpkin Caramel Tart is a stunning centerpiece for any autumn celebration, from Thanksgiving to cozy family gatherings.
Equipment
- Tart Pan
- Food Processor
- Saucepan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
For the Crust
- ¾ cup raw walnuts
- 1 cup all-purpose flour
- ¾ tsp salt
- 2 tbsp granulated sugar
- ½ cup unsalted butter cold, cut into cubes
- 3 tbsp cold water add more if needed
For the Pumpkin Filling
- 1 cup granulated sugar for caramel base
- 4 tbsp water
- 1 pinch cream of tartar
- 1 cup heavy whipping cream can substitute with coconut cream for dairy-free version
- 1 cup canned pumpkin puree or fresh roasted pumpkin puree
- 2 tbsp light brown sugar
- 1 tbsp all-purpose flour
- 3 large eggs
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
For the Candied Walnuts
- ¼ cup granulated sugar
- 2 tbsp water
- ½ cup whole raw walnuts
Instructions
- Preheat oven to 350°F (175°C). Gather all ingredients and prepare your workspace.
- In a food processor, combine walnuts, flour, salt, and sugar. Pulse until fine. Add cold butter and pulse until crumbly, then gradually add cold water until dough forms.
- Press dough into a tart pan and chill for 20 minutes. Prick base with a fork and pre-bake for 10–12 minutes. Let cool.
- In a saucepan, combine sugar, water, and cream of tartar. Heat over medium until golden amber. Slowly whisk in cream to make caramel; let cool slightly.
- In a bowl, mix pumpkin puree, brown sugar, flour, eggs, and spices. Whisk until smooth, then gradually add the caramel.
- Pour filling into tart shell. Bake for 40–45 minutes, until set but slightly wobbly in the center. Cool completely.
- For candied walnuts: heat sugar and water in a pan until bubbling, then add walnuts and stir until coated. Transfer to parchment to cool.
- Top cooled tart with candied walnuts and drizzle with caramel before serving.
Notes
For a gluten-free version, replace flour with almond or gluten-free flour. Serve with whipped cream or vanilla ice cream for extra indulgence. Tart can be made a day ahead and stored in the fridge for up to 3 days.