Moist Pumpkin Tart for Halloween

Moist Pumpkin Tart for Halloween

You just have to blend all the ingredients and bake. No heavy cream and no measuring! Delicious and moist tart with the simple sweetness from the pumpkin.

Ingredients: one 18 cm tart

Tart shell (18 cm)
Kabocha pumpkin (small size)
1/4 piece
Light brown sugar (or granulated sugar)
3 tablespoons
Whole egg
Egg yolk
Skim milk (optional)
1 tablespoon
150 ml
as needed


1. Prepare any tart shell you like. For example: (Recipe ID: 1591266). Bake at 160°C for 30 minutes and let cool in the mold.
2. Preheat the oven to 170°C.
3. Microwave the pumpkin to soften it. Then peel the skin off.
4. Put all the ingredients in a blender and blend until smooth. Adjust the sweetness.
5. Pour into the tart shell and bake for 30 minutes at 160~170°C. I baked in a gas oven heated to 170°C for 10 minutes and lowered the heat to 160°C and baked for another 20 minutes.
6. If you would like to decorate the tart, make a stencil out of paper and sprinkle cocoa powder (not included in ingredients) after the tart has cooled down completely.
7. It is delicious as is, but I recommend some whipped cream on the side.
8. How about this recipe? Marbled Kabocha Squash and Cheese Tart (Recipe ID: 1593257).

Story Behind this Recipe

I made this tart for Halloween. I wrote it down since it turned out delicious.