Pumpkin Cream Cheese Tart (No Egg Recipe)
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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.
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.
More Pumpkin Recipes
Pumpkin Cream Cheese Tart (No Egg Recipe)
- 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
- 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
- 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.
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Angela, you have made this look so attractive! Thanks for popping over and linking in. Cheers
I love your decorative flourishes! And I wonder what a peanut pumpkin tastes like???
I am not a big pumpkin pie fan, but love a creamier version like this. Yum!
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.
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!!!
Love the pictures and that tart looks creamy and delicious! great makeover!
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.
I think these is quite sophisticated. GREG
those are some good-looking pumpkins!! and that tart sounds amazing, like a pumpkin cheesecake, which i adore 🙂
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!
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…
I have never liked Pumpkin Pie, but I LOVE this. The Cream Cheese rather than eggs definitely made the difference.
These are gorgeous tarts and I like that you use cream cheese instead of eggs. Junior loved your decorations especially the turkey 🙂
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,
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!
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!
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!
Beautiful post, Angela. I love the styling on the pies and the post’s images. Certainly gets one right into the season!
Gorgeous pumpkins and irresistible pies! Have to start making that delicious speciality again….