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Pumpkin Crème Brûlee Tart

Yield 8 servings (serving size: 1 wedge)


  • 1 cup all-purpose flour, divided
  • 3 1/2 tablespoons ice water
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening
  • Vegetable cooking spray
  • 1 cup unsweetened canned pumpkin
  • 1 cup whole milk
  • 1/3 cup sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon butter-flavored extract
  • Dash of salt
  • 2 eggs, lightly beaten
  • 2 egg whites, lightly beaten
  • 1/4 cup firmly packed brown sugar

Nutrition Information

  • calories 207
  • caloriesfromfat 29 %
  • fat 6.6 g
  • satfat 2.3 g
  • monofat 2 g
  • polyfat 1.8 g
  • protein 5.4 g
  • carbohydrate 31.4 g
  • fiber 1.7 g
  • cholesterol 60 mg
  • iron 1.5 mg
  • sodium 125 mg
  • calcium 61 mg

How to Make It

  1. Combine 1/4 cup flour and ice water, stirring with a wire whisk until well-blended; set aside. Combine remaining flour, sugar, and 1/4 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; mix with a fork until dry ingredients are moistened. Gently press mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into an 11-inch circle; chill 10 minutes or until plastic wrap can be easily removed.

  2. Remove 1 sheet of plastic wrap; fit dough into a 10-inch round tart pan coated with cooking spray, and remove top sheet of plastic wrap. Prick the bottom and sides of dough with a fork, and bake at 400° for 15 minutes. Let cool on a wire rack.

  3. Combine pumpkin and next 8 ingredients (pumpkin through egg whites) in a bowl; stir well with a wire whisk. Pour into prepared crust; bake at 350° for 40 minutes or until filling is almost set. Let cool 30 minutes on a wire rack; cover loosely, and chill at least 4 hours.

  4. Uncover and press the brown sugar through a small wire sieve onto filling. Shield edges of piecrust with aluminum foil; broil 1 minute or until sugar is bubbly. Serve immediately.