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–+ servings
Walnut Pumpkin Cream Cheese Tart

Irresistibly Creamy Walnut Pumpkin Cream Cheese Tart Delight

This Walnut Pumpkin Cream Cheese Tart is a cozy autumn dessert that combines creamy cheesecake and pumpkin pie flavors.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Servings: 8 slices
Course: Easy Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup all-purpose flour can substitute with gluten-free flour
  • 1/2 cup California walnuts finely chopped, can substitute with pecans
  • 1/2 cup powdered sugar can substitute with granulated sugar
  • 1/2 cup salted butter can use unsalted butter
  • 1 large egg can substitute with flax egg for vegan option
For the Filling
  • 1 cup pumpkin puree the star ingredient
  • 8 oz low-fat cream cheese can use full-fat for richer flavor
  • 1/2 cup brown sugar can substitute with white sugar
  • 1 tsp pumpkin pie spice can replace with cinnamon, nutmeg, and ginger
  • 1 tsp vanilla extract use pure extract for best taste
  • 2 large eggs extra egg plus yolk for richness
For the Topping
  • 1/2 cup coarsely chopped California walnuts can omit or replace with pecans

Equipment

  • 9-inch tart pan
  • mixing bowls
  • whisk
  • Rolling Pin

Method
 

How to Make Walnut Pumpkin Cream Cheese Tart
  1. In a medium bowl, combine flour, finely chopped walnuts, and powdered sugar. Stir in softened butter and egg until a soft dough forms. Wrap and refrigerate for at least 1 hour to firm up.
  2. Set your oven to 350°F (175°C). Prepare a 9-inch tart pan with nonstick spray.
  3. Roll out the chilled dough into an 11-inch circle on a lightly floured surface. Gently press it into the prepared tart pan, making sure to poke it with a fork. Bake for 20 minutes until lightly golden.
  4. In a separate bowl, whisk together pumpkin puree and cream cheese until smooth. Mix in brown sugar, pumpkin pie spice, vanilla, and the combined egg and yolk.
  5. Pour the filling into the cooled crust, then sprinkle coarsely chopped walnuts on top. Bake for an additional 40 minutes or until the filling is set.
  6. Allow your tart to cool at room temperature before refrigerating for at least 2 hours. Slice and serve with Vanilla Walnut Whipped Cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 15gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 0.8mg

Notes

Optional: Garnish with additional chopped walnuts for extra crunch. Store in an airtight container for up to 3 days. It can be frozen for up to 2 months.

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