Well, folks Halloween has passed us once more. Thank goodness, the time for watching scary movies is over. Although, my friends would beg to differ. I’ve never been one for scary things, but the thought of not sharing this fall treat with all of you, really terrifies me… and since I’m not particularly a fan of scary things, I am deeming it necessary to share it with you!

Ok, let’s have a count. Who here loves fall? Yes, good, many of you. Me too! There starts to be a crispness in the air, and the land before us warns us that winter is on its way. However, here in Southern California we are lucky is we get a rainy day… Anyways, along with fall we get to begin to use the seasonal produce that accompanies it. Like… PUMPKINS! Anyone else pumpkin crazy?

Hi group, I’m Leann, and I have a pumpkin addiction…

About a month ago when pumpkins started being sold, and the stores began their “everything” pumpkin displays, you would’ve found me in that aisle. I got overly excited when Trader Joes got their shipment of pumpkin oatmeal… I stood there shouting to my mom that they finally got it in…ya…I’m not too proud of that moment. Later that evening we also got pumpkin shaped pasta, and a pumpkin spaghetti sauce. My mom and I got home, and as my brother always does, came over to inspect what we got. He took one look, and said, “Wow, we turned into those people.” Yes. Yes, we did.

Even the checker at Stater Brother’s gave me the weirdest look when I bought four pie pumpkins. What are you staring at? I mean, honestly. Pumpkins are amazing, which brings me to my favorite part about this tart. It uses fresh pumpkin!

People, it is time to get over your fears of cutting through pumpkins. I’m here to walk you through it, and guide you to make what you’ll now cherish more than any traditional pumpkin pie. Rule number 1. A pumpkin is just a squash. Don’t be afraid!

You want to start with cutting off the top of the pumpkin. Which makes it easier to handle when you go to cut it in half. Otherwise, your pumpkin may decide to try and escape, and before you know it, it will be rolling onto the floor. Trust me. Cut off the top first. Then, continue to cut it down, and take the seeds out.

The second thing I love about this tart is that the crust has hazelnuts in it. I love any type of crust that includes nuts in it. I feel like it gives the dish an earthy tone, humbling it. Which, with each bite, will remind you that you are just a mere mortal on this earth, but lucky enough to cherish these flavors.

The third thing I love about this tart is it has a caramel base. Which gives it an incredibly rich, and buttery undertone.

The topping is a lot of fun to make as well. You get to make more caramel, and add chopped hazelnuts into it! Then let it harden, and crack it.

Pumpkin Caramel Tart with a Hazelnut Crust

Adapted from Bon Appetit


  • ¾ cup skin on hazelnuts
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar, or raw sugar
  • ¾ teaspoon kosher salt
  • ½ cup of cold, cubed butter
  • 3 tablespoons ice cold water


  • Pinch of cream of tartar
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup pumpkin puree
  • 2 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1 ½ teaspoon grated ginger
  • ¾ teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 3 eggs
  • 2 tablespoons water


  • ½ cup chopped hazelnuts
  • ¼ cup granulated sugar
  • Pinch of cream of tartar
  • 1 tablespoon water


1. Preheat the oven to 350 degrees.

2. Toast the hazelnuts for about 8-10 minutes. Let cool.

3. Place hazelnuts on a towel. Gently rub back and forth, to take the skins off.

4. In a food processor combine the hazelnuts, flour, sugar, and salt. Process. Then slowly add the cubs of butter.

5. Then add in 3 tablespoons of cold water until the dough comes together.

6. Place into a tart part, and gently press up against the sides and the bottom on the pan. Making an even layer of crust.

7. Place in the freezer for 20 minutes.

8. Bake the crust for 15 minutes. Let cool.


1. In the meantime, in a saucepan, combine sugar, cream of tartar, and water. Over medium heat stir until the sugar dissolves. Turn the heat up to medium-high, and cook the caramel, until it is a deep rust color. (Don’t stir it at all, only swirl the pan)

2. Whisking consistently, slowly add the cream to the caramel. It will bubble up a lot at first. Set aside.

3. In a bowl, combine the pumpkin, sugar, flour, salt, cinnamon, and ginger. Slowly whisk in the caramel to the pumpkin mixture. Then one by one, add in the eggs.

4. Pour the mixture into the tart crust.

5. Bake for about 35-40 minutes, until the filling is set.


1. In a pan, combine sugar, water, and cream of tartar.

2. Begin to make your caramel.

3. When it is a light amber color, add in your chopped hazelnuts, and continue to cook for 1-2 minutes.

4. Pour caramel mixture on a baking sheet, lined with parchment paper. Let cool.

5. Once, it has cooled, and hardens cracked and place on top of the tart.