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Home » Dessert Recipes » Pie, Cobbler » Pumpkin Cream Cheese Tart (No Egg Recipe)

Pumpkin Cream Cheese Tart (No Egg Recipe)

October 24, 2018 by Angela Roberts 33 Comments

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Pumpkin Cream Cheese Tart by angela roberts

I wouldn’t dare post a pumpkin pie recipe unless it had a twist and was worth knowing about. After all, the recipe on the can is quite good if you’re looking for regular pumpkin pie. This is not that recipe. It’s a little different and worth making a change from tradition. Instead of eggs, I used cream cheese and I like it so much better.

I make the most perfect turkey because I use a really special technique.

You Can Make the Pumpkin Cream Cheese Tart in a big tart pan or in mini tart pans.

You can make it into a pie or into a tart, but whatever you do, do save some of the dough and give it a little decorative splash.  Use your favorite cookie cutters and have fun.

Decoration for Pumpkin Cream Cheese Tart by Angela Roberts

When buying pumpkins, I avoid grocery stores and look for places that offer a wide assortment.  We bought our decorative pumpkins back in September.

I was a little worried about them rotting in our warm weather, but it was suggested to wipe them down with bleach and not put them directly on the ground. Six weeks later, pumpkins are still looking as good as new.

I love Cinderella Pumpkins.

These are called peanut pumpkins. Odd aren’t they?

This was last year’s pumpkin tart. I’ve made it prettier this year, but look at those gorgeous apple pies drizzled with homemade blackberry syrup.

If making a tart, you will have enough left over for two small additional tarts. Bake those for about 30 minutes.
Cream Cheese Pumpkin Tart made without eggs by Angela Roberts
Make your own pumpkin pie spice and take a look at my favorite pumpkin recipes. You might also love these pumpkin pie hand pies.

More Pumpkin Recipes

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Pumpkin Cream Cheese Tart (No Egg Recipe)

A pumpkin cream tart, using cream cheese instead of eggs for a silky smooth delicious pumpkin pie or tart.
Prep Time1 hr 30 mins
Cook Time55 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

Pie Crust

  • 1 1/4 cups flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of sugar
  • 1/2 cup 1 stick of butter, cold, cut into small pieces, frozen
  • 2 tablespoons of ice cold water

Pumpkin Filling

  • 4-6 ounces of cream cheese softened
  • 1 cup of brown sugar
  • 1 teaspoon pumpkin pie spice mix homemade recipe here
  • 3/4 teaspoon of sea salt
  • 1 can 14 ounces of pumpkin puree
  • 1 can 12 ounces evaporated milk

Instructions

Pie Dough

  • Pulse flour, salt, sugar in food processor. Add frozen butter pieces. Pulse for 10 seconds or until mixture is crumbly. Add in ice cold water. Dough may not seem like it will come together. Form into disc and wrap in plastic for one hour or over night.
  • Roll out to fit tart pan or pie pan. Take the extras for the decorative shapes. Set decorative shapes aside in refrigerator. (Those are added after 20 minutes of baking

Pie Filling

  • Use softened cream cheese and whip for a few minutes before adding brown sugar, spices and sea salt in a mixer until smooth. I cut the sugar by a third, but if you like a sweeter pie, you might want to add more. Add pumpkin puree, mix until combined, then evaporated milk and mix together until completely smooth. Poke pie crust with fork all over before pouring mixture in. Bake for 20 minutes at 350. Add decorative cut outs. Bake for another 20-35 minutes depending on height of tart or pie.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


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Filed Under: Dessert Recipes, Holiday Recipes, Pie, Cobbler, Thanksgiving Recipes Tagged With: cream cheese, pie dough, pumpkin, pumpkin pie

« 50 Gourmet Thanksgiving Recipes, from Soup to Nuts
Pan-Seared Salmon Tacos with Tomato Mango Salsa »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Carole says

    May 2, 2013 at 9:21 pm

    Angela, you have made this look so attractive! Thanks for popping over and linking in. Cheers

    Reply
  2. Trix says

    November 14, 2012 at 3:33 pm

    I love your decorative flourishes! And I wonder what a peanut pumpkin tastes like???

    Reply
  3. Debi Shawcross says

    October 30, 2012 at 2:43 pm

    I am not a big pumpkin pie fan, but love a creamier version like this. Yum!

    Reply
  4. Lori Lynn says

    October 30, 2012 at 11:50 am

    I like the sound of cream cheese + pumpkin.
    Love how you decorate your pies.
    And those pumpkin pics…I just bought a pink pumpkin 🙂 so unusual.
    LL

    Reply
  5. deana says

    October 29, 2012 at 8:09 am

    You really rocked your photos here. What a gorgeous picture and lovely pie. One of my mother’s best pumpkin pie recipes had cream cheese and evaporated milk that she had from a friend in the SOuth. It was always a hit!!!

    Reply
  6. Erica M Dinho says

    October 28, 2012 at 12:21 pm

    Love the pictures and that tart looks creamy and delicious! great makeover!

    Reply
  7. Amy (Savory Moments) says

    October 25, 2012 at 6:41 pm

    Very lovely photos and a tasty looking pumpkin tart. Love the cream cheese in it and the turkey on the top photo is really cute.

    Reply
  8. sippitysup says

    October 25, 2012 at 4:56 pm

    I think these is quite sophisticated. GREG

    Reply
  9. Shannon says

    October 25, 2012 at 3:49 pm

    those are some good-looking pumpkins!! and that tart sounds amazing, like a pumpkin cheesecake, which i adore 🙂

    Reply
  10. Anna @ Hidden Ponies says

    October 24, 2012 at 4:01 pm

    Interesting – I’ll have to try this with the cream cheese, it sounds and looks amazing! I’m also very impressed with your patience and timing – I do buy decorations on clearance after the season and wait to open them, but could never do the same with Halloween or Christmas candy/chocolate!

    Reply
  11. Norma-Platanos, Mangoes and Me! says

    October 23, 2012 at 6:40 pm

    A great post for a sick girl…I wish I lived near you to grab a slice or two. Hope you are feeling better and by the way great pictures too…

    Reply
  12. Mr. ST says

    October 23, 2012 at 6:03 pm

    I have never liked Pumpkin Pie, but I LOVE this. The Cream Cheese rather than eggs definitely made the difference.

    Reply
  13. 5 Star Foodie says

    October 23, 2012 at 5:52 pm

    These are gorgeous tarts and I like that you use cream cheese instead of eggs. Junior loved your decorations especially the turkey 🙂

    Reply
  14. Evelyne@CheapEthnicEatz says

    October 23, 2012 at 5:24 pm

    Thanks for your great comment. And I think this is a brilliant and great twist on the pumpkin pie. How many did you make? Sounds creamier than the traditional kind. Great tip on keeping them longer and fresh,

    Reply
  15. Viviane Bauquet Farre says

    October 23, 2012 at 4:03 pm

    Gorgeous, absolutely breathtaking! Angela, your arrangement with the squash is very attractive. You’ve made excellent use of the colors of the season. A pleasure dropping by to see this post!

    Reply
  16. Simone says

    October 22, 2012 at 11:36 pm

    Gorgeous Angela! For a minute there I thought the shape of the pie was somehow embedded in the pumpkin… Lol.. Can you believe I never actually have made a pumpkin pie? I’ve aten it ofcourse but never actually made it myself. I do have a pretty pumpkin here that needs using so that could be perfect!

    Reply
  17. Faith says

    October 22, 2012 at 9:30 pm

    What a beautiful post. I love you shared the photos of those pumpkins…they really set a lovely autumnal mood! Your pie is beautiful and I love the use of cream cheese here…dying to try it!

    Reply
  18. Joan Nova says

    October 22, 2012 at 5:36 pm

    Beautiful post, Angela. I love the styling on the pies and the post’s images. Certainly gets one right into the season!

    Reply
  19. Rosa says

    October 22, 2012 at 2:28 pm

    Gorgeous pumpkins and irresistible pies! Have to start making that delicious speciality again….

    Cheers,

    Rosa

    Reply

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