Founder of @Umami Sans Frontières
For 4 – 8 people: A 26 cm round pie dish
1/ Prepare the Pumpkin: Peel the pumpkin, remove the seeds, and cut it into small cubes.
Place the cubes in a pot, add enough water to cover them, and boil until the pumpkin becomes soft.
2/ Make the Biscuit Dough: While the pumpkin is boiling, melt 100g of butter in the microwave.
Crush the biscuits in a blender until fine crumbs form.
3/ Form the Crust: Combine the biscuit crumbs and melted butter in a bowl. Mix well, then press the mixture firmly into a pie plate using a spoon to create an even crust. Set aside — your base is ready.
4/ Make the Pumpkin Purée: When the pumpkin is soft, drain the water and return the pot to the heat to evaporate any remaining moisture. Mash the pumpkin with a masher or blend it with a hand blender until smooth.
5/ Prepare the Filling: In a large bowl, whisk together the eggs, sugar, and vanilla sugar (or vanilla essence). Add the pumpkin purée, cinnamon, ginger, and nutmeg, and mix until combined.
Pour in the fresh cream and whisk until smooth.
6/Assemble and Bake: Pour the pumpkin filling over the biscuit crust. Bake in a preheated oven at 180°C (350°F) for 40 to 50 minutes, until the center is set and the surface is lightly golden.
7/ Cool and Serve: Let the tart cool slightly before serving. Enjoy the creamy pumpkin aroma and gentle sweetness — perfect for autumn or Halloween!
🌟Our Family’s Pumpkin Tart Tips🌟
⭐️ Choose the Right Pumpkin: The best choice is a Japanese kuri kabocha or Hokkaido pumpkin (potimarron) — both have a naturally sweet, chestnut-like flavor and a smooth, creamy texture.
In Germany, you’ll find it sold under the name Hokkaido Kürbis. This pumpkin gives your tart a lovely richness and warmth.🎃
⭐️ Pick the Perfect Biscuits: You can use your favorite biscuits for the crust.
I use Lotus Biscoff, my personal favorite — its gentle cinnamon aroma and sweet flavor go beautifully with pumpkin. It’s simple, delicious, and makes the crust easy to prepare without kneading.
⭐️ Crush with Ease: To make the crumbs, blend the biscuits until fine.
If you don’t have a blender, put them in a zip bag and crush them with a rolling pin — a fun, hands-on step!
⭐️ Smooth and Silky Filling: Blend the pumpkin purée well with a hand blender before mixing it with the other ingredients.
It only takes a few extra seconds but gives your tart a beautifully smooth, creamy texture.
⭐️ Baking Tip: The tart is ready when the center is set but still slightly jiggly. It will firm up as it cools — so resist the urge to overbake.
⭐️ Enjoy the Moment: Let it cool completely before serving. The flavor deepens after a few hours — or even the next day. It’s my eldest daughter’s favorite😊, and she always requests it for her November birthday.🎂
Enjoy it with a cup of coffee or tea for a cozy autumn treat!🎃
Founder of @Umami Sans Frontières
