Go Back

Pumpkin Tart with Hazelnut Shortbread Crust

A creamy, tangy filling made with pumpkin, greek yogurt, and warm spices on a buttery cookie like crust made from hazelnut meal and oat flour then topped with candied hazelnuts and orange kissed whipped cream. A delicious, unique, lighter take on a classic pumpkin pie. 

Course Dessert
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Author Dani



  • 1 ½ cups oat flour
  • 1 ½ cups hazelnut flour
  • 6 tablespoons melted butter I used Kerrygold
  • 4 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt


  • 1 15 oz can pumpkin puree
  • ¾ cup Greek yogurt room temperature
  • 2 eggs room temperature
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla


  • Candied Hazelnuts see notes
  • Whipped Cream I used TruWhip
  • Orange Zest


  1. Preheat the oven to 350F. Line the bottom of four 6-inch removable bottom tart pans or one 10-inch removable bottom tart pans with a circle of parchment paper, butter the bottom and sides, and place it on a baking tray.
  2. Add all crust ingredients to a large mixing bowl and use a fork to stir and mash together until a crumbly dough is formed.
  3. Scoop about a 1/2 cup of the dough into the tart pan and use your fingers to firmly press it evenly into the bottom and up the sides. Use a fork to pierce the surface of the crust a few times.
  4. Bake the crust for 15 minutes, or until just beginning to turn light golden at the edges. Let cool completely.
  5. In a food processor, add all of the filling ingredients and blend until you have a smooth, well-combined mixture. Evenly distribute the batter between the four small tart pans (or pour it all in the large tart pan).
  6. Bake the tart for 35 minutes. Let cool for an hour. Transfer to fridge and let completely cool for another 2 hours.
  7. Remove the tart from the pan. Top with whipped cream, orange zest, and candied hazelnuts*

  8. Serve and enjoy!

Recipe Notes

For the candied hazelnuts, I used this recipe from Eating Well.