Suzanne P.: "This spiced pumpkin tart was a real treat for me…" Read More

The perfect harvest themed treat, this Spiced Pumpkin Tart is a beautiful rustic tart with a cornucopia of autumn spice flavors. The crust for this Spiced Pumpkin Tart is particularly unique as it is made from a blend of wheat and rice flour, flavored with a touch of cocoa, and is spiced with a blend of nutmeg, ginger, and black pepper. The pumpkin tart filling is made from a mixture of pumpkin, sugar, and marsala wine for a rich and smooth filling that pairs perfectly with the chai spiced crust.


  • 100 grams rice flour
  • 150 grams wheat flour (Khorasan)
  • 200 grams salted butter
  • 120 grams powdered sugar
  • 2 egg yolks
  • 50 grams cocoa (powdered)
  • salt
  • ground nutmeg
  • ground ginger
  • ground black pepper
  • 600 grams pumpkin
  • 300 grams raw sugar
  • 1/2 teaspoon ground nutmeg
  • 1 ounce marsala wine
  • lemon juice


  1. Knead the butter with the two types of flour, a pinch of salt, a pinch each of nutmeg, ginger, and black pepper, the cocoa, and the powdered sugar until it is similar to oatmeal in consistency.
  2. Add the egg yolks and knead quickly to combine.
  3. Shape the dough into a ball, cover it in plastic wrap, and refrigerate it for a few hours, overnight is recommended.
  4. Peel the pumpkin, cut it into small cubes, place it in a deep saucepan, add the juice of 1/2 lemon and a few tablespoons of water and cook until soft.
  5. Blend the cooked pumpkin with an immersion blender until creamy.
  6. Return the pumpkin to the stove and cook with the sugar, the nutmeg, and the Marsala wine.
  7. Cook the pumpkin for approximately 30 minutes, until it has thickened.
  8. Roll out the dough to a round sheet, keeping some of the dough for the lattice garnish.
  9. Line a pie plate with wax paper and add the pie crust.
  10. Make some holes in the pie crust with a fork and add the pumpkin and Marsala filling.
  11. Create a lattice effect on the pie with the crust set aside earlier.
  12. Bake the pie at 180C for approximately 35 to 40 minutes.
  13. Remove the pie from the oven and let it cool.
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NutritionView more



Calories1100Calories from Fat410
Total Fat46g71%
Saturated Fat28g140%
Trans Fat
Calories from Fat410
Total Carbohydrate172g57%
Dietary Fiber11g44%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Suzanne P. 25 May 2015
This spiced pumpkin tart was a real treat for me and my family last week. It had just a slight spice to it and it had that true pumpkin taste; almost as if you were biting into a pumpkin pie. I could not believe how easy and quick it was to make either. I would definitely give this recipe 4 stars and plan to make it a few more times.