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Pumpkin Tart with Press-In Shortbread Tart Shell

This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make.

  • Yield: Makes one 10-inch tart
Pumpkin Tart with Press-In Shortbread Tart Shell

Source: Martha Stewart Living, November 2009


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup heavy cream
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 large eggs, lightly beaten
  • Press-In Shortbread Tart Shell
  • Whipped cream, for serving (optional)


  1. Preheat oven to 325 degrees. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Pour filling into prepared pie crust.

  2. Place dish on a rimmed baking sheet. Bake, rotating halfway through, until filling is just set and slightly puffed but still a bit wobbly, 55 to 60 minutes. Transfer to a wire rack, and let cool completely. Refrigerate, uncovered, for at least 6 hours. Serve chilled, topped with whipped cream if desired.


When originally featured in the November 2009 issue of Martha Stewart Living, this recipe was titled "Easy Pumpkin Pie with Press-In Shortbread Crust." It was prepared in a 9-inch pie dish with Press-In Shortbread Pie Crust and called for a baking time of 65 to 70 minutes.

Cook's Note

Pie can be refrigerated for up to 2 days.

Reviews (8)

  • Antoinette R 28 Nov, 2013

    I watched Martha Stewart make this recipe on Martha Stewart Bakes…looked wonderful….It's in the oven now….the problem I am having already is that I have more filling than I needed to fill the tart shell….So, I will make mini tarts with the remainder. Should be fine….Why do all the recipes look so simple when you watch Martha???

  • nnnick 29 Oct, 2012

    This is a delicious recipe. As mentioned, though, the press-in crust recipe will hardly be enough to fill a 9" pan.

  • RedCougar 16 Nov, 2010

    I had to double the crust recipe to fill the dish properly. Also, my crust did burn. I should have covered the edge the first time I baked the crust w/out the filling. Other than that, it was very good!

  • Atlfoodlover 1 Dec, 2009

    Btw, I did find tha the crust required less cooking time. Maybe ~15 minutes. Just watch it and also, use foil or crust protectors to prevent the edges from burning. The combo of shortbread and pumpkin filling is awesome!

  • Atlfoodlover 1 Dec, 2009

    a delicious recipe!

  • mvoelker 27 Nov, 2009

    I found this crust to be too salty. Did anyone else have that experience? I used coarse sea salt.

  • awig 25 Nov, 2009

    The crust is not pre-baked in a traditional pumpkin pie. I've just made the crust and it seems thin, so I'm not going to pre-bake it. I'll let you know how it turns out.

  • bluesage003 25 Nov, 2009

    This crust will burn. I followed the recipe three times and it burned each time. I love Martha's recipes and they have all been successes in the past, but this one is a disaster.

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