Double Crust Pumpkin Tart with whipped cream and pecan toffee recipe features cream cheese, layer crust, and pumpkin filling a new twist on old favorite. Bake, cool and top with whipped cream and pecan toffee pieces. Easy recipe and very delicious. Serve this pie and a traditional pumpkin pie, try this recipe and compare.

How to Make Double Crust Pumpkin Tart Recipe

For this tart, you will be using refrigerated pie crusts, cream cheese, maple syrup, Libby’s pumpkin puree, not pie filling, 

1. Fit one piecrust into a 9” deep tart pan with removable bottom. Do not press crust to rim.
2. In medium bowl, mix together room temperature cream cheese, sugar, maple syrup and one egg. Blend well.
3. Spoon cream cheese filling into bottom of crust in pan.
4. Place remaining piecrust on top of cream cheese filling.
5. Press two crusts together into fluted edges of tart pan.
6. Bake in oven for 7 minutes. Remove from oven and while warm, gently edge crust up the sides of pan as the crust during baking shrinks.
7. In a large mixing bowl, whisk together pumpkin, condensed milk, and eggs, cinnamon, ginger, nutmeg and salt.
8.  Pour pumpkin filling into tart pan.
9. Bake at 350 for 5-55 minutes or until done in center of pie.
10. Cool completely on wire rack.  Cover and chill 8 hours.
11. Prepare pecan toffee; in saucepan cook brown sugar, butter and pecans, stir to coat 2 minutes or until brown.
12. Pour mixture on a lightly greased parchment lined baking pan, cool completely then break into pieces.
13. Prepare whipped cream; beat whipping cream and spice at medium –high speed with mixer until foamy, gradually add sugar and beat until soft peaks form.
14. Top tart with whipped cream and pecan toffee pieces.

*If you don’t have a deep tart pan cut all filling recipes in half.

One crust, cheese filling and additional crust placed over the cheese. Next layer will be the pumpkin filling.

Baked pumpkin tart. Ready to cool and chill.

Finished Tart with Pecan Toffee

Double Crust Pumpkin Tart

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Easy double crust tart has maple flavored cream cheese between the crusts, with pumpkin pie filling baked over the double layer. Pumpkin filling will not separate from crust edge. Garnish with fresh whipped cream and Pecan Toffee.

• Author: Liz Bushong
• Yield: 1-9" deep dish pie 1x

Ingredients

Units USM Scale 1x2x3x

Tart

1 (14.1oz) package refrigerated piecrusts

1–16-oz) can pumpkin-*tested Libby’s

1–14-oz can sweetened condensed milk

2 eggs, beaten

1teaspoon ground cinnamon

1/2 teaspoon ground ginger and nutmeg

1/4 teaspoon salt

Filling

1–8oz package cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon maple syrup

1 egg

Pecan Toffee

1/2 cup firmly packed light brown sugar

4 tablespoons butter, softened

1 cup chopped pecans

Whipped Cream

2 1/2 cups heavy whipping cream

1/2 cup sifted confectioner’s sugar

1/2 teaspoon pumpkin pie spice

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Instructions

1. Prepare tart: Preheat oven to 350 F.
2. Fit one piecrust into a 9” deep tart pan with removable bottom. Do not press crust to rim.
3. In medium bowl, mix together cream cheese filling ingredients.
4. Spoon cream cheese filling into bottom of crust in pan.
5. Place remaining piecrust on top of cream cheese filling.
6. Press two crusts together into fluted edges of tart pan.
7. Bake in oven for 7 minutes. Remove from oven and while warm, gently edge crust up the sides of pan as the crust during baking shrinks.
8. In a large mixing bowl, whisk together pumpkin, condensed milk, and eggs, cinnamon, ginger, nutmeg and salt.
9.  Pour pumpkin filling into tart pan.
10. Bake at 350 for 5-55 minutes or until done in center of pie.
11. Cool completely on wire rack.  Cover and chill 8 hours.
12. Prepare pecan toffee; in saucepan cook brown sugar, butter and pecans, stir to coat 2 minutes or until brown.
13. Pour mixture on a lightly greased parchment lined baking pan, cool completely then break into pieces.
14. Prepare whipped cream; beat whipping cream and spice at medium –high speed with mixer until foamy, gradually add sugar and beat until soft peaks form.
15. Top tart with whipped cream and pecan toffee pieces.

*If you don’t have a deep tart pan cut all filling recipes in half.

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Could make mini tarts as well, just use springform tart pans for best results.