Pumpkin desserts tend to inspire strong opinions—people usually love them or they don’t. I fall somewhere in the middle: I enjoy pumpkin flavors at the holidays, but I’m not always wild about traditional pumpkin pie unless it’s dressed up with plenty of whipped topping. Even so, pumpkin remains a seasonal staple on many tables, so I often prepare a simple version that feels a bit fresher: a pumpkin tart made in a tart pan rather than a classic pie plate. This format works well for those of us who aren’t pie-crust experts and prefer an easier approach without sacrificing flavor.
Libby’s Pumpkin Pie Recipe
Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby’s 100% Pure Pumpkin (or equivalent canned pumpkin)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell or a tart pan and crust of choice
Whipped cream or whipped topping (optional, for serving)
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) Libby’s 100% Pure Pumpkin (or equivalent canned pumpkin)
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell or a tart pan and crust of choice
Whipped cream or whipped topping (optional, for serving)
Directions
Preheat your oven to 425°F (220°C). In a small bowl, combine the sugar, cinnamon, salt, ginger and cloves; mix well so the spices are evenly distributed. In a larger bowl, beat the eggs until smooth. Stir the canned pumpkin into the beaten eggs, then add the sugar-and-spice mixture. Mix until the filling is uniform in color and texture. Gradually stir in the evaporated milk until the custard is smooth.
Pour the pumpkin filling into the prepared pie or tart shell. If using a tart pan, be careful not to overfill; you want the filling to sit slightly below the rim.
Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 40 to 50 minutes more. The tart or pie is done when a knife inserted near the center comes out clean or with only a few moist crumbs attached. Remove from the oven and cool on a wire rack for about two hours to allow the filling to set fully. Serve at room temperature or chilled. Add a generous dollop of whipped cream before serving if desired.
Tips and Notes
If you prefer a single spice blend, you can substitute 1 3/4 teaspoons of pumpkin pie spice for the cinnamon, ginger and cloves; the overall flavor will be slightly different but still warmly spiced. Avoid freezing this tart, as freezing can cause the crust to separate from the filling and change the texture. For best results, make the tart a few hours in advance so it has time to cool and set, and store any leftovers refrigerated for up to a few days.
This straightforward recipe is a great starting point if you want a reliable, classic pumpkin tart that’s easy to prepare. Using canned pumpkin keeps the recipe convenient, and the simple spice mix delivers a familiar holiday flavor without requiring specialty ingredients. Feel free to adapt the crust—graham cracker, pre-made pie crust, or a homemade tart dough all work well depending on the texture and flavor you prefer.
Up Next…Peppermint Bark