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Pumpkin Tart with Pecan-Shortbread Crust

  • Prep Time: 3 hours (includes chilling time)
  • Cook Time: 50 minutes
  • Servings: 12
  • Course: Dessert

A pleasant tang, courtesy of Greek yogurt in the filling, and a mascarpone cheese whipped cream topping take this healthy pumpkin dessert recipe above and beyond classic pumpkin pie.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Reynolds KITCHENS™ Quick Cut™ Plastic Wrap features an easy to use Built-In Slide Cutter that gives you get a clean cut every time and conveniently stays locked in place when not in use. Never lose the end of the roll thanks to the innovative Starter Edge™.



  • 1½ cups pecans, toasted
  • 1½ cups oat flour
  • ⅓ cup melted unsalted butter
  • 3 tablespoons pure maple syrup
  • ½ teaspoon fine sea salt


  • 1 15-ounce can pumpkin puree
  • 2 large eggs
  • ¾ cup low-fat plain Greek yogurt
  • ⅔ cup packed light brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • Reynolds KITCHENS® Quick Cut™ Plastic Wrap


  • ½ cup heavy cream
  • ⅓ cup mascarpone cheese
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract


Step 1

To prepare crust: Preheat oven to 350°F. Coat a 10-inch tart pan with removable bottom with cooking spray.

Step 2

Process pecans in a food processor until finely ground. Add oat flour, butter, maple syrup and salt; pulse until just combined. Transfer to the prepared pan and firmly press into the bottom and up the sides.

Step 3

Bake the crust until set but not browned, 12 to 14 minutes. Let cool on a wire rack for 15 minutes.

Step 4

To prepare filling (See Clean-Up Tip): Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, 1 teaspoon vanilla and salt in a food processor or blender. Place the crust on a baking sheet and spread the filling evenly to the edges.

Step 5

Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), about 35 minutes. Let cool on a wire rack to room temperature. Loosely cover and refrigerate until chilled, 2 to 3 hours.

Step 6

To prepare topping: Whip cream, mascarpone, granulated sugar and vanilla in a medium bowl until soft peaks form.

Step 7

Remove the pan sides before slicing the tart. Serve each slice topped with a dollop of the whipped cream.

Easy Clean-Up Tip

To save time cleaning your food processor, cut a length Reynolds KITCHENS® Quick Cut™ Plastic Wrap a few inches longer than the circumference of your food processor’s work bowl. Place the plastic wrap over the top of the work bowl, click lid in place and blend ingredients.

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