Pumpkin Tart with Press-In Shortbread Tart Shell

1 10-inch tart

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


  • 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)


  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.


Cook's Notes

Pie can be refrigerated for up to 2 days.


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.

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