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.
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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