Part pumpkin pie, part pecan pie, this recipe from Thomas Joseph combines the best of both and is the perfect holiday dessert. Martha made this recipe on "Martha Bakes" episode 403.

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Ingredients

For the Crust
For the Filling
For the Topping
Ingredient Checklist

Directions

Instructions Checklist
  • Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.

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  • Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.

  • Increase oven temperature to 425 degrees.

  • Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.

  • Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.

  • Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

Reviews (7)

89 Ratings
  • 5 star values: 74
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 2.0 stars
11/21/2019
While there are minimal ingredients and not many actual steps, the whole process from start to finish is a very time consuming process. The pie crust is in and out of oven numerous times—exhausting. Also, this is truly more of savory tart and not a dessert. I should have realized that when no additional sugar was added to the filling but only to the topping. While this recipe is filled with good intentions, there are better ones out there to choose from and that are worth your time. (even if it may be time consuming) If this was labeled “savory” , I would have given three stars.
Rating: 1.0 stars
11/21/2019
While there are minimal ingredients and not many actual steps, the whole process from start to finish is a very time consuming process. The pie crust is in and out of oven numerous times—exhausting. Also, this is truly more of savory tart and not a dessert. I should have realized that when no additional sugar was added to the filling but only to the topping. While this recipe is filled with good intentions, there are better ones out there to choose from and that are worth your time. (even if it may be time consuming) If this was labeled “savory” , I would have given three stars.
Rating: 5 stars
11/19/2017
I love this recipe. I have been making it for Thanksgiving for the last 5 years.
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Rating: Unrated
12/08/2011
I made this for Thanksgiving since we like both pumpkin and pecan pie in our house and this seemed like a perfect compromise. It was absolutely delicious! I will, however, cut back on the brown sugar slightly next time. The topping doesn't need to be quite so sweet.
Rating: Unrated
11/27/2011
Superb. Gobbled up in a heartbeat.
Rating: Unrated
11/26/2011
Love it. Best I ever had. No more tries, this is it.
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Rating: Unrated
11/23/2011
I saw this episode yesterday, got up immediately andmade this tart,, and it was absolutely incredible. It will absolutely become my Thanksgiving favorite. I'm making another today to take to a dessert party tomorrow night. The best pumpkin recipe I've ever had!