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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 hour 30 minutes
Cook Time55 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


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


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.