Pumpkin-Pecan Buttermilk Tart with Cinnamon Whipped Cream

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Preparation info

  • Makes one 10- or 11 inch 25- or 28 cm ) tart, about


    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

This is a great showstopper for holiday meals—lighter and more festive than plain pumpkin pie. I like to use canned, prepared pumpkin for this. I find that it’s not much different from making the pumpkin purée yourself. It’s also not always easy to find the right variety of pumpkin for pie filling—meaning the squat, orange-fleshed type, not the pumpkin we use for jack-o’-lanterns.



  • cups canned unsweetened pumpkin puree
  • 3 large eggs
  • cup sugar, plus extra for sprinkling
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ¾ cup buttermilk
  • ¾ cup pecan pieces, coarsely chopped
  • One 10- or 11-inch (25- or 28-cm) tart crust, unbaked, made from Sweet Tart Dough

Cinnamon Whipped Cream

  • 1 cup heavy (whipping) cream
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon


  1. Set a rack on the lowest level of the oven and preheat to 350°F (180°C).
  2. For the filling, place the pumpkin in a howl and whisk in the eggs. Whisk in the cup sugar, then the salt, cinnamon, ginger, nutmeg, and buttermilk. Pour the filling into the crust and sprinkle the top with pecans and sugar.
  3. Bake the tart until the dough is baked through and the filling is set, 30 to 35 minutes. Cool the tart on a rack.
  4. For the whipped cream, just before serving, combine the cream, sugar, and cinnamon. Whip until a soft peak forms.


Slide the tart onto a platter and serve in wedges with the cinnamon whipped cream on the side.


Keep the tart at a cool room temperature, loosely covered with plastic wrap, on the day it is baked. Wrap and refrigerate leftovers and bring them to room temperature before serving again.