Pumpkin Goat Cheese Tart

Ok so we are not even two weeks into #30DaysOfPumpkin and I've missed a couple of days due to sick kids and a ton of recipe flubs. I spent one day testing two recipes over and over and each terrible failures.

However, I broke my streak with this tart. Buttery crust, filled with creamy spiced pumpkin custard and swirled with sweetened goat cheese. This is a twist on pumpkin pie that you just have to share this holiday season!

Pumpkin Goat Cheese Tart
Single pie crust
1 cup fresh pumpkin puree
2 eggs
3/4 cup granulated sugar
3/4 cup heavy cream
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp ground nutmeg

Cheese swirl:
6 oz chèvre, room temperate
2 tbs maple syrup
1 tbs cream
1 egg


Preheat oven to 350.

Roll pie crust out, and transfer into a 10 inch tart pan. ( I like the pans with a removable bottom)

In a mixing bowl, whisk all of the pumpkin filling ingredients together. Pour into unbaked tart crust.

In a separate bowl mix the cheese swirl ingredients together.

Drop spoonfuls of the cheese swirl on top of the pumpkin layer. Using a knife, gently swirl into the pumpkin.

Bake for about 20 minutes or until the center only jiggles slightly.

Allow to cool to room temperate and enjoy. (Some may prefer theirs cold. I like mine just slightly warm)


  1. You broke your streak in a big way --- iIthink this is gorgeous, had to pin it before I even read the post :)

  2. My cheese swirl came out super liquidy and just kind of sank into the pumpkin... It was also almost the same color as the pumpkin mix instead of the stark white in your pictures. Any ideas what I did wrong?? It's in the oven now so I guess I'll see how it turns out.. Beautiful pictures!