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This pumpkin butter tart recipe transforms the classic Canadian dessert into a fall sensation with the perfect blend of pumpkin, pepitas, and cranberries. The flaky pastry cradles a sweet, gooey filling that's ideal for Thanksgiving gatherings or anytime you crave those warm autumn flavors.
I first created these when planning my Thanksgiving dessert table and have made them countless times since. My original intention was one batch, but their irresistible flavor had me making several more—they disappear that quickly from my kitchen.
- Pie crust pastry: Creates the flaky foundation that holds everything together
- Pumpkin puree: Adds autumn flavor and creamy texture to the traditional filling
- Brown sugar: Creates that caramel undertone essential to butter tarts
- Maple syrup: Brings natural sweetness and enhances the fall profile
- Unsalted butter: Provides richness and that signature butter tart texture
- Egg: Acts as a binding agent to help the filling set properly
- Vanilla extract: Rounds out the sweetness with aromatic depth
- Salt: Balances the sweetness and enhances all other flavors
- Pepitas: Add crunch and nutty flavor while tying in with the pumpkin theme
- Dried cranberries: Contribute tartness that cuts through the sweet filling
Step-by-Step Instructions
- Prepare the Pastry:
- Roll your pastry dough to about 1/8 inch thickness on a lightly floured surface. Cut into twelve 4-5 inch circles using a cookie cutter or inverted bowl. Carefully place each circle into muffin tins or tart pans, gently pressing into corners without stretching the dough. For the most tender result, keep your dough cold throughout this process.
- Mix the Filling:
- Combine pumpkin puree, brown sugar, maple syrup, and melted butter in a large bowl until smooth. Add the egg, vanilla extract, and salt, whisking until fully incorporated. The mixture should be smooth but not overmixed. Fold in the toasted pepitas and dried cranberries, distributing them evenly throughout.
- Fill and Bake:
- Divide the filling mixture evenly among the pastry shells, filling each about 2/3 full. The filling will rise slightly during baking. Place in a preheated 350°F oven on the middle rack. Bake for 15-20 minutes for standard tarts, or longer for larger versions. The filling should be just set but may still have a slight jiggle in the center.
The toasted pepitas are truly my favorite element in this recipe. They provide a wonderful textural contrast to the soft filling and take on an even nuttier flavor once baked. Last Thanksgiving, these tarts disappeared before the traditional pumpkin pie, convincing me they needed to become part of our permanent holiday rotation.
Perfecting Your Pastry
The key to exceptional butter tarts lies in the pastry. For best results, keep everything cold during preparation. I chill my flour and butter before starting, and even place my rolling pin in the freezer for a few minutes. Work quickly and handle the dough minimally for maximum flakiness. If the dough becomes too soft at any point, return it to the refrigerator for 15 minutes before continuing.
Storage and Serving Suggestions
These tarts will keep at room temperature for 2 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To freeze, place cooled tarts on a baking sheet until solid, then transfer to freezer bags. Thaw at room temperature before serving. For an extra special presentation, warm slightly before serving and top with a small dollop of lightly spiced whipped cream.
Ingredient Substitutions
For a nut-free version, substitute the pepitas with sunflower seeds or simply omit them altogether. The cranberries can be replaced with raisins, dried cherries, or even chopped dried apricots for different flavor profiles. If you prefer a deeper molasses flavor, use all brown sugar instead of maple syrup. Dairy-free butter substitutes work well for those with lactose concerns, though the texture may vary slightly.
The Canadian Connection
Butter tarts are quintessentially Canadian, dating back to the early 1900s with recipes appearing in pioneer cookbooks. This pumpkin variation honors the traditional dessert while incorporating seasonal elements. In classic Canadian fashion, there's ongoing debate about whether butter tarts should have a runny or firm filling. This recipe works either way—simply adjust your baking time accordingly. For runnier centers, reduce baking time by 2-3 minutes.
Frequently Asked Questions
- → Can I substitute the pepitas and cranberries?
Yes, feel free to omit them or replace pepitas with chopped pecans, walnuts, or other nuts of your choice for a personalized touch.
- → Can I use a different sweetener instead of maple syrup?
Absolutely. You can use brown sugar or even honey as a substitute for maple syrup in the filling.
- → What pastry should I use for these tarts?
An all-butter pie crust pastry works best to achieve a light, flaky texture that complements the filling.
- → Can these tarts be made in larger pans?
Yes, you can use larger muffin or tart pans. Note that baking time will increase to approximately 20-25 minutes. Ensure the filling is set before removing them from the oven.
- → Are these tarts suitable for freezing?
Yes, once cooled, you can freeze the tarts in an airtight container. Reheat in the oven before serving for best results.
- → Can I make the filling ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator until ready to use. Stir well before adding to the pastry.