Turtle Pumpkin Tart with Whipped Cream – a traditional pumpkin pie with homemade crust baked in a tart pan then topped with pumpkin spice whipped cream and crunchy pecan toffee.
Who else loves turtle chocolate candies? And how about pumpkin pie? Put them together and you have this palate pleasing dessert to impress your family and friends this Thanksgiving. The only thing that’s missing is the chocolate, so if you want to drizzle on some chocolate syrup, go for it! But the flavors of caramel and pecans are definitely present in the pecan toffee topping which adds the most amazing crunch to fluffy whipped cream and the classic pumpkin pie filling all in a flaky homemade crust. It’s such an amazing combination!
Tips for Making the Perfect Turtle pumpkin tart with whipped cream
1) Make sure you start this recipe the day before you need it as you have to refrigerate the pie overnight.
2) If you want to save time, you can use store bought pie dough for the crust.
3) For best results, use room temperature eggs in the filling portion of the tart.
4) When it’s time to make the whipped cream, use very cold heavy cream as it will whip up faster.
5) After you make your pecan toffee on the stovetop, let it cool completely on greased parchment paper before using on top of whipped cream.
How to Make a Flaky Crust from Scratch
1) Use a food processor to make it easy.
2) Add flour, sugar and salt to food processor and pulse a few times.
3) With food processor on, add cold, cubed butter. Then add 4-5 tablespoons ice water.
4) Stop processing once a dough ball forms. Roll out on a lightly floured surface.
Click here for full recipe.
So what are your plans for Thanksgiving? It might look a little different this year. I’m not going to be able to see my parents for the holiday because of Covid and it makes me so sad. I’m hoping to see them very soon.
If you can’t see your family, you can still make your favorite recipes and see each other on facetime or zoom. I’m grateful that we do have the technology to do that now which was not a possibility just a few short years ago.
Wishing you and yours a very Happy Thanksgiving.
Stay well everyone!
xo,
Lise
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Turtle Pumpkin Tart
Ingredients
For the pie crust
- 1/2 batch Perfect Homemade Pie Crust recipe
For the filling
- 2 large eggs lightly beaten
- 15 ounces pumpkin puree
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 12 ounces evaporated milk
For the pecan toffee
- 1/2 cup light brown sugar firmly packed
- 4 tablespoons unsalted butter
- 1 cup pecans roughly chopped
For the whipped cream
- 2 1/2 cups heavy cream
- 1/4 teaspoon pumpkin pie spice
- 1/2 cup plus 2 tablespoons powdered sugar
Instructions
For the crust
- Prepare your pie crust dough using the recipe on my blog. Preheat oven to 350°F. Roll the dough on a lightly floured surface. You will need it to be 2 inches wider than your 9-inch tart pan with removable bottom. Gently place in pan, pressing down and up the edges. Remove any overlap, reserving dough. Set aside.
For the filling
- In a large bowl, whisk together all of the pie filling ingredients until smooth. Pour into tart crust. (Note: you will have a little extra filling which you can bake in a muffin pan with the extra pie dough, if desired. It will take less time to bake than the tart.) Bake for 70 minutes. Let cool. Refrigerate for 8 hours or overnight.
For the pecan toffee
- Cook light brown sugar and 4 tablespoons butter in a small skillet over medium, stirring constantly, until bubbly. Add pecans and cook, stirring constantly, 2 minutes or until golden. Pour mixture onto lightly greased (with cooking spray) parchment paper; cool completely. Break into pieces.
For the whipped cream
- Beat heavy cream and 1/4 teaspoon pumpkin pie spice at medium-high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Top chilled tart with whipped cream, sprinkle with toffee.
Nutrition
You might also like Best Ever Apple Pie
And you won’t want to miss this fabulous Homemade French Silk Pie
Maybe you’re in a hurry and want to spice up a store bought pie, try this Apple Pie with Easy Pumpkin Caramel Sauce
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.
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