(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Holiday Recipes• HALLOWEEN RECIPES >>>>> >  Pumpkin Lattice Tart


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

See also Pumpkin Pie Recipes


Pumpkin Lattice Tart

Here’s a lovely, tasty alternative to the traditional Thanksgiving pumpkin pie.
Why try? This dessert will please the traditionalists who insist on having pumpkin pie, while appealing to those who’d like to try something just a little bit different.
Foodie Byte: Just like a classic pumpkin pie, a generous dollop of whipped cream really tops off this tart nicely.
Wine Pairing: Tawny Port. Try a 10- or 20-year-old tawny port with the rich notes of hazelnut. That’s what makes the Tawny Port ideal for this dessert tart . . . or for your favorite pumpkin pie! For more about wine pairings, see
Prep Time: 20 minutes
Cook Time: 1 hour
Serves: 6



    • 2 9-inch refrigerated pie dough discs
    • 1 cup pumpkin puree, canned, unsweetened
    • 3/4 cup heavy cream
    • 1 egg, large, lightly beaten
    • 1/2 cup dark brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 2 teaspoons sanding sugar
    • 1 teaspoon cinnamon


1. Preheat oven to 425ºF.

2. Roll out 1 pie dough disc on a lightly floured surface to 1/8-inch thick. Press crust into tart pan and prick bottom several times with a fork.

3. Bake for 10 to 15 minutes, or until lightly golden. Allow to cool.

4. Combine pumpkin, cream, egg, brown sugar, cinnamon, ginger, nutmeg and salt until completely blended. Pour into cooled tart shell.

5. To make lattice -- roll out remaining dough disc 1/8-inch thick. Using a pastry wheel or knife, cut ten 3/4-inch wide strips (the number of strips required will vary depending on your spacing). Weave strips on top of pumpkin filling.

6. Sprinkle with sanding sugar and cinnamon.

7. Bake tart for 15 minutes. Reduce oven temperature to 350ºF and bake an additional 30 to 35 minutes or until filling is set.

8. Allow tart to completely cool before serving.

Recipe & Photo courtesy of the


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages