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Dessert / Pumpkin Maple Bacon Tart: A Delicious Fall Dessert Recipe

Pumpkin Maple Bacon Tart: A Delicious Fall Dessert Recipe

July 24, 2025 by JannaDessert

Pumpkin maple bacon tart – just the name alone conjures up images of cozy autumn evenings, crackling fireplaces, and a symphony of sweet and savory flavors dancing on your tongue, doesn’t it? This isn’t your average dessert; it’s a culinary adventure, a delightful twist on traditional fall baking that will have everyone begging for seconds. Forget pumpkin pie; this year, we’re elevating our pumpkin game!

While the exact origins of combining pumpkin, maple, and bacon in a tart remain shrouded in delicious mystery, the individual components boast rich histories. Pumpkins, native to North America, have been a staple ingredient for centuries, while maple syrup, a gift from the maple tree, holds deep cultural significance for Indigenous peoples. Bacon, with its smoky, salty allure, has been a beloved ingredient across cultures for ages. The genius lies in bringing these seemingly disparate elements together in perfect harmony.

So, why is this pumpkin maple bacon tart so irresistible? It’s the unexpected balance of flavors. The earthy sweetness of pumpkin and maple is beautifully complemented by the salty, smoky crunch of bacon. The creamy, smooth filling contrasts perfectly with the crisp, buttery crust. It’s a textural and taste sensation that’s both comforting and exciting. Plus, it’s surprisingly easy to make! This recipe is perfect for impressing guests at Thanksgiving or simply treating yourself to a decadent autumn delight. Let’s get baking!

Pumpkin maple bacon tart this Recipe

Ingredients:

  • For the Crust:
    • 1 ½ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup (1 stick) unsalted butter, cold and cubed
    • ¼ cup vegetable shortening, cold
    • 4-6 tablespoons ice water
  • For the Pumpkin Filling:
    • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
    • ½ cup heavy cream
    • ½ cup maple syrup, preferably Grade A dark amber
    • 2 large eggs
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
  • For the Bacon Topping:
    • 8 slices thick-cut bacon
    • 2 tablespoons maple syrup, for drizzling
    • Optional: Chopped pecans or walnuts for garnish

Preparing the Crust:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust, which is crucial for flavor.
  2. Cut in the Fat: Add the cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the fat cold. Cold fat prevents gluten development, resulting in a flaky crust. If using your fingertips, gently rub the fat into the flour, avoiding overworking the dough.
  3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, as this can make the crust tough. The dough should be slightly shaggy but hold together when pressed.
  4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
  5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. The dough should be thin but not so thin that it tears easily. If the dough is sticking to the surface, add a little more flour underneath.
  6. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges of the pan. You can use a rolling pin to roll over the top of the pan to cleanly trim the edges, or use a knife.
  7. Pre-Bake the Crust (Blind Bake): Prick the bottom of the crust several times with a fork to prevent it from puffing up during baking. Line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
  8. Remove Weights and Bake Further: Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. Watch it carefully to prevent burning. Let the crust cool completely before adding the filling.

Preparing the Pumpkin Filling:

  1. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, heavy cream, and maple syrup until smooth. Make sure there are no lumps of pumpkin puree remaining.
  2. Add Eggs: Add the eggs, one at a time, whisking well after each addition. Ensure the eggs are fully incorporated into the mixture.
  3. Add Spices: Add the pumpkin pie spice, cinnamon, ginger, nutmeg, and salt. Whisk until all the spices are evenly distributed throughout the filling. The spices are what give the pumpkin filling its characteristic warm and comforting flavor.
  4. Pour into Crust: Pour the pumpkin filling into the cooled pre-baked tart crust. Spread the filling evenly to ensure a consistent bake.

Baking the Tart:

  1. Bake the Tart: Bake the tart in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set but still has a slight jiggle in the center. The edges of the filling should be set, and a toothpick inserted near the center should come out with moist crumbs attached.
  2. Cool Completely: Remove the tart from the oven and let it cool completely on a wire rack. Cooling the tart completely is essential for the filling to set properly. This can take several hours, so plan accordingly.

Preparing the Bacon Topping:

  1. Cook the Bacon: While the tart is baking or cooling, cook the bacon until crispy. You can cook the bacon in a skillet over medium heat, or bake it in the oven at 400°F (200°C) for 15-20 minutes. Baking the bacon is a great way to cook it evenly and prevent splattering.
  2. Drain the Bacon: Once the bacon is cooked, remove it from the skillet or oven and drain it on paper towels to remove excess grease.
  3. Crumble the Bacon: Crumble the cooked bacon into small pieces. You can use your hands or a knife to crumble the bacon.

Assembling the Tart:

  1. Remove from Pan: Once the tart is completely cooled, carefully remove it from the tart pan. The removable bottom of the tart pan makes this process much easier.
  2. Arrange Bacon: Sprinkle the crumbled bacon evenly over the top of the pumpkin filling.
  3. Drizzle with Maple Syrup: Drizzle the maple syrup over the bacon. This adds a touch of sweetness and complements the savory bacon and pumpkin flavors.
  4. Garnish (Optional): If desired, garnish the tart with chopped pecans or walnuts. This adds a nice textural element and visual appeal.
  5. Serve and Enjoy: Slice the tart and serve. This Pumpkin Maple Bacon Tart is best served chilled or at room temperature. Enjoy!

Pumpkin maple bacon tart

Conclusion:

This Pumpkin Maple Bacon Tart is truly a showstopper, and I wholeheartedly believe it deserves a place on your table this season. The combination of sweet, savory, and smoky flavors is simply irresistible. The creamy pumpkin filling, infused with the warmth of maple syrup, is perfectly balanced by the salty, crispy bacon. And that flaky, buttery crust? It’s the foundation that brings it all together into a symphony of textures and tastes.

But beyond the incredible flavor profile, this tart is a must-try because it’s surprisingly easy to make. Don’t let the fancy name intimidate you! I’ve broken down each step to be as clear and straightforward as possible, so even if you’re not a seasoned baker, you can confidently create this masterpiece. Plus, it’s a fantastic way to impress your friends and family. Imagine the look on their faces when you present this beautiful and delicious tart!

Serving Suggestions and Variations

The possibilities for enjoying this tart are endless! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat. A sprinkle of chopped pecans or walnuts would also add a delightful crunch. For a more sophisticated presentation, drizzle a little extra maple syrup over the top just before serving.

If you’re feeling adventurous, consider these variations:

* **Spice it up:** Add a pinch of cayenne pepper to the pumpkin filling for a subtle kick.
* **Chocolate lovers rejoice:** Incorporate chocolate chips into the crust or drizzle melted chocolate over the finished tart.
* **Go nuts:** Substitute the bacon with candied pecans or walnuts for a vegetarian option.
* **Individual tarts:** Instead of one large tart, bake the filling in individual tart shells for easy serving.
* **Cream cheese swirl:** Swirl a cream cheese mixture into the pumpkin filling before baking for added richness and tang.

I encourage you to experiment and make this recipe your own! Don’t be afraid to get creative and add your personal touch. The beauty of baking is that it’s all about expressing yourself and creating something truly unique.

Your Turn to Bake!

I’m so excited for you to try this Pumpkin Maple Bacon Tart! I truly believe it will become a new favorite in your household. It’s the perfect dessert for Thanksgiving, Christmas, or any special occasion. It’s also a wonderful treat to enjoy on a cozy autumn evening with a cup of coffee or tea.

Once you’ve made it, I would absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love.

So, grab your ingredients, preheat your oven, and get ready to bake! I’m confident that you’ll be delighted with the results. Happy baking, and I can’t wait to see your creations! Let me know what you think of this Pumpkin Maple Bacon Tart!


Pumpkin Maple Bacon Tart: A Delicious Fall Dessert Recipe

Decadent pumpkin tart with flaky crust, rich filling, crispy bacon, and maple drizzle. Sweet, savory, and irresistible!

Prep Time45 minutes
Cook Time70 minutes
Total Time115 minutes
Category: Dessert
Yield: 8-10 servings
Save This Recipe

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cold and cubed
  • ¼ cup vegetable shortening, cold
  • 4-6 tablespoons ice water
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
  • ½ cup heavy cream
  • ½ cup maple syrup, preferably Grade A dark amber
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 8 slices thick-cut bacon
  • 2 tablespoons maple syrup, for drizzling
  • Optional: Chopped pecans or walnuts for garnish

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter and vegetable shortening to the flour mixture. Using a pastry blender or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.
  4. Turn the dough out onto a lightly floured surface. Gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  6. Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges of the pan.
  7. Prick the bottom of the crust several times with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
  8. Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. Let the crust cool completely before adding the filling.
  9. In a large bowl, whisk together the pumpkin puree, heavy cream, and maple syrup until smooth.
  10. Add the eggs, one at a time, whisking well after each addition.
  11. Add the pumpkin pie spice, cinnamon, ginger, nutmeg, and salt. Whisk until all the spices are evenly distributed throughout the filling.
  12. Pour the pumpkin filling into the cooled pre-baked tart crust. Spread the filling evenly.
  13. Bake the tart in a preheated oven at 350°F (175°C) for 45-55 minutes, or until the filling is set but still has a slight jiggle in the center.
  14. Remove the tart from the oven and let it cool completely on a wire rack.
  15. While the tart is baking or cooling, cook the bacon until crispy. You can cook the bacon in a skillet over medium heat, or bake it in the oven at 400°F (200°C) for 15-20 minutes.
  16. Once the bacon is cooked, remove it from the skillet or oven and drain it on paper towels to remove excess grease.
  17. Crumble the cooked bacon into small pieces.
  18. Once the tart is completely cooled, carefully remove it from the tart pan.
  19. Sprinkle the crumbled bacon evenly over the top of the pumpkin filling.
  20. Drizzle the maple syrup over the bacon.
  21. If desired, garnish the tart with chopped pecans or walnuts.
  22. Slice the tart and serve. This Pumpkin Maple Bacon Tart is best served chilled or at room temperature.

Notes

  • Keeping the butter and shortening cold is crucial for a flaky crust.
  • Don’t overwork the dough when making the crust.
  • Blind baking the crust prevents it from becoming soggy.
  • Cooling the tart completely is essential for the filling to set properly.
  • Baking the bacon in the oven is a great way to cook it evenly and prevent splattering.

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