Pumpkin Caramel Tart with Candied Walnuts is one of those desserts that immediately says “celebration.” With its luscious pumpkin‑filled center, deep caramel notes, and crunchy candied walnuts, it’s the perfect treat for fall gatherings, holiday dinners, or simply when you want something extra special. The combination of creamy pumpkin, warm spices, buttery crust, and sweet‑crisp walnuts brings together familiar flavors in a slightly elevated way. Whether you’re a seasoned baker or trying a new show‑stopper, this tart delivers on both taste and presentation.
Why You’ll Love This Pumpkin Caramel Tart with Candied Walnuts
You’ll love this recipe because it marries the comforting tradition of pumpkin dessert with the sophistication of caramel and candied walnuts. The crust gives a nutty, tender base. The pumpkin‑spice filling is warm and cozy. The caramel adds a deep, slightly smoky sweetness. And the candied walnuts bring texture and a decadent finish. It looks impressive, tastes luxurious, but uses accessible ingredients and straightforward steps — so you get a “wow” dessert without overly complicated technique.
Ingredients
For the crust
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¾ cup raw walnuts
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1 cup all‑purpose flour
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¾ tsp salt
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2 Tbsp granulated sugar
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½ cup unsalted butter, cold
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3 Tbsp cold water
For the pumpkin filling
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1 cup granulated sugar
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4 Tbsp water
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1 pinch cream of tartar
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1 cup heavy whipping cream
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1 cup canned pumpkin puree
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2 Tbsp light brown sugar
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1 Tbsp all‑purpose flour
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3 large eggs
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¼ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp ground ginger
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⅛ tsp ground cloves
For the candied walnuts
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¼ cup granulated sugar
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2 Tbsp water
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½ cup whole raw walnuts
Step‑by‑Step: How to Make Pumpkin Caramel Tart with Candied Walnuts
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Preheat & prepare the pan: Preheat your oven to 350 °F (≈ 175 °C). Lightly butter a 9‑inch springform or tart pan.
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Make the crust: In a food processor, add the walnuts, flour, salt, and sugar, and pulse until walnuts are finely ground. Add the cold butter and pulse until only small bits remain. Gradually pour in the cold water and pulse just until the dough starts to form. Transfer the dough to the prepared pan and press it across the bottom and up the sides (about 1½ to 2 inches high). Chill in the fridge for ~20 minutes. Then bake for about 15‑20 minutes; it will still look pale and not fully cooked. Remove and let cool while you make the filling.
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Make the caramel for the filling: In a medium saucepan combine the sugar, water, and cream of tartar. Over medium heat melt and cook until the mixture bubbles and then turns a rich deep brown—about 8‑10 minutes. Once the color is right, remove from heat, and slowly whisk in the heavy cream (careful—it will bubble). Whisk until smooth and set aside.
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Make the pumpkin filling: In a separate bowl whisk together the pumpkin puree, brown sugar, flour, eggs, and all the spices (cinnamon, nutmeg, ginger, cloves). Then pour in the caramel and whisk until the mixture is smooth and uniform.
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Assemble and bake: Place the cooled crust (ideally on a baking sheet to catch any drips) and pour in the pumpkin filling—fill very close to the edge. Bake for about 35 minutes, or until the tart is just set and no longer wobbly in the center.
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Make the candied walnuts: To prepare the candied walnuts, begin by lining a baking sheet with parchment paper. In a saucepan combine the sugar and water, melt until golden, then add the walnuts. Stir carefully until the sugar caramelises around the walnuts (watch closely so they don’t burn). Transfer to the parchment and allow to cool and harden. Once firm, roughly chop.
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Finish: Once the tart has cooled sufficiently, sprinkle or arrange the chopped candied walnuts on top of the pumpkin‑caramel surface. Serve slightly warm or at room temperature, optionally with whipped cream.
Helpful Tips
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When making caramel, use a heavy‑bottomed saucepan and avoid stirring once color change begins—swirl instead, to prevent crystallisation.
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Ensure the caramel reaches that deep amber colour before removing from heat—pulling it too early weakens the flavour.
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To avoid a soggy crust, you can pre‑bake (blind bake) the crust and allow it to cool before filling.
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If your crust edges are difficult to press high, you may end up slightly over‑filling; this is okay but place the tart on a baking sheet to catch potential overflow.
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After baking, let the tart cool fully to help the filling set and avoid a slice that falls apart when cut.
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Slice with a sharp, clean knife (warming the blade in hot water, wiping dry, then slicing) for clean presentation.
Substitutions And Variations
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Nut‑free crust: If someone has a nut allergy, replace the walnuts in the crust with sunflower seeds or make a standard cookie crust.
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Spice adjustment: Add a pinch of allspice or cardamom, or reduce one of the spices if you prefer a milder flavour.
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Different nuts for the crunch: Instead of walnuts, use pecans, hazelnuts, or even almonds for the candied topping.
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Use store‑bought caramel: If making caramel is intimidating, you can use a good-quality store‑bought caramel sauce. Just reduce the sugar slightly in the filling to maintain balance.
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Crust alternative: Use a classic shortcrust pastry or graham‑cracker base for a simpler version.
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Add a drizzle: After cooling, drizzle extra caramel sauce or chocolate for added flair.
Storage Instructions
Store the tart in the refrigerator, covered loosely with foil or plastic wrap. Best eaten within 2‑3 days. Note: the crust will gradually soften as it sits due to the moisture in the filling. For the best texture, serve within 24 hours. If you make the candied walnuts ahead of time, store them in an airtight container at room temperature and top the tart just before serving for maximum crunch.
Nutritional Information
Approximate per slice (based on 8 slices):
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Calories: ~374 kcal
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Carbohydrates: ~37 g
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Protein: ~5 g
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Fat: ~24 g (saturated ~11 g)
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Cholesterol: ~84 mg
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Sodium: ~230 mg
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Sugar: ~26 g
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Fiber: ~2 g
Serving Suggestions
Serve this tart slightly warm or at room temperature. It pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream. For extra elegance, garnish with a few whole candied walnuts and a light dusting of cinnamon. It works wonderfully for holiday dinners, brunch desserts, or when you simply want to impress. Drinks like rich coffee, spiced chai, or a mild dessert wine complement the sweetness and nutty flavours nicely.
Frequently Asked Questions About Pumpkin Caramel Tart with Candied Walnuts
Can I make the crust ahead of time?
Yes. You can prepare the crust dough, press it into the pan, chill, and even blind‑bake ahead. Then fill and finish on the day you serve. Pre‑baking helps maintain flakiness.
My caramel seized when I added cream—what went wrong?
If caramel seizes (becomes lumpy or grainy) when adding cream, it often means the cream was too cold or added too quickly. Use room‑temperature cream and add it gradually while whisking after removing the caramel from heat.
Can I substitute another nut instead of walnuts?
Absolutely. Candied pecans, hazelnuts, or almonds work very well. Even for the crust you could swap the walnuts for another nut or seed if preferred or needed for allergy reasons.
Can I make this tart ahead of time?
Yes. The tart can be made ahead, then covered and refrigerated. For best texture, top with the candied walnuts just before serving. Some recommend letting the tart cool fully and then refrigerating; a paper towel loosely over the surface under foil helps absorb condensation.
What if the filling bubbles over the edge?
If you’ve filled the tart very full (which this recipe encourages), placing the pan on a baking sheet helps catch drips. It’s okay if a little spills over; just ensure the oven rack is level and the sheet catches any overflow. Note: allowing the crust edges to be sufficiently high helps contain the filling.
Final Thoughts
Thank you for making this Pumpkin Caramel Tart with Candied Walnuts. I hope you enjoy every bite of this rich, comforting, and elegant dessert. I truly love its warm spice‑pumpkin filling, buttery, nutty crust, and crisp, sweet walnut topping. It’s easier to make than it looks, yet delivers high flavour and visual appeal. Wishing you a smooth baking session, joyful serving, and lots of compliments from your diners. Enjoy the ease and the flavour, and thanks for being part of our food‑loving community. Happy baking!
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Pumpkin Caramel Tart with Candied Walnuts
- Total Time: 1 hour 25 minutes
- Yield: 8 slices 1x
Description
This Pumpkin Caramel Tart with Candied Walnuts combines silky pumpkin filling, rich caramel, and crunchy candied nuts in a nutty homemade crust. A show-stopping dessert perfect for fall holidays or weekend baking.
Ingredients
For the crust
¾ cup raw walnuts
1 cup all‑purpose flour
¾ tsp salt
2 Tbsp granulated sugar
½ cup unsalted butter, cold
3 Tbsp cold water
For the pumpkin filling
1 cup granulated sugar
4 Tbsp water
1 pinch cream of tartar
1 cup heavy whipping cream
1 cup canned pumpkin puree
2 Tbsp light brown sugar
1 Tbsp all‑purpose flour
3 large eggs
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves
For the candied walnuts
¼ cup granulated sugar
2 Tbsp water
½ cup whole raw walnuts
Instructions
-
Preheat & prepare the pan: Preheat your oven to 350 °F (≈ 175 °C). Lightly butter a 9‑inch springform or tart pan.
-
Make the crust: In a food processor add the walnuts, flour, salt, and sugar, pulse until walnuts are finely ground. Add the cold butter and pulse until only small bits remain. Gradually pour in the cold water and pulse just until the dough starts to form. Transfer the dough to the prepared pan and press it across the bottom and up the sides (about 1½ to 2 inches high). Chill in the fridge for ~20 minutes. Then bake for about 15‑20 minutes; it will still look pale and not fully cooked. Remove and let cool while you make the filling.
-
Make the caramel for the filling: In a medium saucepan combine the sugar, water, and cream of tartar. Over medium heat melt and cook until the mixture bubbles and then turns a rich deep brown—about 8‑10 minutes. Once the color is right, remove from heat, and slowly whisk in the heavy cream (careful—it will bubble). Whisk until smooth and set aside.
-
Make the pumpkin filling: In a separate bowl whisk together the pumpkin puree, brown sugar, flour, eggs, and all the spices (cinnamon, nutmeg, ginger, cloves). Then pour in the caramel and whisk until the mixture is smooth and uniform.
-
Assemble and bake: Place the cooled crust (ideally on a baking sheet to catch any drips) and pour in the pumpkin filling—fill very close to the edge. Bake for about 35 minutes, or until the tart is just set and no longer wobbly in the center.
-
Make the candied walnuts: To prepare the candied walnuts, begin by lining a baking sheet with parchment paper. In a saucepan combine the sugar and water, melt until golden, then add the walnuts. Stir carefully until the sugar caramelises around the walnuts (watch closely so they don’t burn). Transfer to the parchment and allow to cool and harden. Once firm, roughly chop.
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Finish: Once the tart has cooled sufficiently, sprinkle or arrange the chopped candied walnuts on top of the pumpkin‑caramel surface. Serve slightly warm or at room temperature, optionally with whipped cream.
Notes
Press crust 1.5 to 2 inches up the sides to contain the filling
Place tart pan on a baking sheet before filling to catch any overflow
Use room-temperature cream to prevent caramel from seizing
Top with walnuts just before serving for best texture
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 374
- Sugar: 26 g
- Carbohydrates: 37 g
- Protein: 5 g