Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pumpkin Tart with Press-In Shortbread Tart Shell 3.1 (346) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 10-inch tart This satiny pumpkin filling finds a perfect partner in our shortbread crust, which is surprisingly simple to make. Ingredients 1 can (15 ounces) solid-pack pumpkin 1 cup heavy cream ¾ cup sugar 1 teaspoon pure vanilla extract 1 teaspoon coarse salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground allspice 2 large eggs, lightly beaten Press-In Shortbread Pie Crust Whipped cream, for serving (optional) Directions 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. 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. Cook's Notes Pie can be refrigerated for up to 2 days. Variations 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. Rate it Print