There’s something magical about pumpkin desserts when fall and Thanksgiving roll around, but this Pumpkin Caramel Tart takes things a step further. Think of it as a grown-up pumpkin pie: buttery graham cracker crust, silky pumpkin filling, and swirls of homemade caramel that melt right into every bite. It’s the kind of dessert that looks fancy on the table but secretly couldn’t be easier to make.
Why You’ll Love This Pumpkin Caramel Tart
- A modern take on classic pumpkin pie – caramel adds depth and sweetness that balances the spices perfectly.
- Graham cracker crust instead of pastry – crispy, buttery, and the perfect contrast to the smooth filling.
- Make-ahead friendly – chill it overnight and it’ll slice beautifully the next day.
- Crowd-pleasing flavor – a little nostalgic, a little new, but guaranteed to impress at Thanksgiving or any fall dinner!
Ingredients You’ll Need for this Pumpkin Caramel Tart
This tart has four simple layers: the graham cracker crust, a quick homemade caramel, spiced pumpkin filling, and fluffy bourbon-maple whipped cream. Here’s what to add to your grocery list:
- graham crackers – one box is plenty and you will need around ten sheets
- brown sugar and granulated sugar
- all the ground spices – cinnamon, clove, nutmeg
- unsalted butter
- flaky sea salt – I love Maldon Sea Salt.
- heavy cream – for the filling and the whipped cream
- pumpkin puree – be sure not to mistake it for pumpkin pie filling!
- 2 eggs
- vanilla extract
- maple syrup – the real kind!
- bourbon – optional. You can easily omit this if you need.
Here is the tart pan I used from Williams Sonoma.
Tips for Success
Want to make it ahead? The tart can be made one day in advance and stored in the fridge, uncovered, for up to 24 hours.
Don’t skip chilling! This helps the tart set for clean slices.
If your caramel seizes (hardens when you add the butter/cream), just return it to low heat and stir until smooth.
Important FAQs
Can I use store-bought caramel sauce?
Absolutely. Homemade caramel tastes amazing, but if you’re short on time, a good quality store-bought sauce works perfectly.
Can I make this tart without a tart pan?
Yes! A 9-inch pie dish or even an 8×8 baking pan will do — just press the crust up the sides and bake as directed.
What’s the difference between this and a regular pumpkin pie?
Traditional pumpkin pie uses a pastry crust, while this one has a crisp, buttery graham cracker crust and caramel swirls baked right in for a richer, more complex flavor.
Can I skip the bourbon in the whipped cream?
Of course. Just leave it out or add a splash of vanilla instead. You’ll still get that lovely maple-cinnamon flavor.
How should I store leftovers?
Keep the tart covered and refrigerated for up to 4 days. The crust stays pretty crisp!
How to Make a Pumpkin Caramel Tart
Let’s make it together!
Make the graham cracker crust
Preheat the oven 350℉. Add the graham crackers to a food processor and pulse until it’s a fine crumb. Then in a bowl, mix graham crumbs, brown sugar, cinnamon, and salt. Stir in the melted butter until evenly moistened. It should hold together when pressed between your fingers.
Press the mixture evenly into a 9-inch tart pan (with removable bottom). Use the bottom of a glass to compact the crust firmly along the bottom and up the sides. Then place the crust into the oven and bake for 8-10 minutes, until lightly golden. Place it on a baking sheet if preferable to make transitions in and out of the oven easier.
Make the caramel sauce
In a saucepan, add the sugar and heat over medium-low heat. Wait for the sugar to clump and melt, stirring every 15 seconds or so. Once melted and an amber shade, take the pan off the heat and immediately add the butter. Stir as it bubbles. Then add the cream and the sea salt. Stir until combined. Set aside to let cool.
Make the pumpkin filling
In a bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla, ground spices, and salt until smooth. Pour the filling into the cooled crust. Drizzle a few spoonfuls of caramel over the surface and swirl with a knife or skewer. If your caramel has become too solid, heat it over low heat for a minute to loosen it up (but don’t get it too hot). The caramel will sink as you bake it.
Bake and set!
Bake at 350°F for 35 minutes, or until just set. Cool to room temperature, then chill at least 2 hours or overnight.
Prep the bourbon maple whipped cream
In a bowl, whip the heavy cream on high until stiff peaks form. Then add the maple syrup, bourbon, cinnamon and salt and mix briefly until combined.
Once ready to eat, slice a piece of the tart, top with whipped cream and drizzle on extra caramel. Enjoy!
Other recipes to try
If you enjoyed this pumpkin caramel tart with graham cracker crust, check out these other recipes:
Apple Cinnamon Streusel Skillet Cake
Pumpkin Cake with Brown Butter Buttercream
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Pumpkin Caramel Tart with Graham Cracker Crust
Equipment
- 1 standard tart pan 9 inches in diameter
- 1 Food processor
- 1 large mixing bowl
- electric mixer or hand mixer optional, for whipped cream
- 1 saucepan to make the caramel
Ingredients
Graham cracker crust
- 1½ cups crushed graham cracker crumbs about 10 sheets
- ¼ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp unsalted butter melted
- pinch of salt
Caramel Sauce
- ½ cup granulated sugar
- 3 tbsp unsalted butter
- ¼ cup heavy cream
- ½ tsp flaky sea salt
Pumpkin Filling
- 1 cup pumpkin puree
- ½ cup brown sugar
- 2 eggs
- ¾ cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground clove
- pinch of salt
Bourbon Maple Whipped Cream
- 1 cup heavy cream chilled
- 2 tbsp maple syrup
- 1 tbsp bourbon
- ½ tsp cinnamon
- pinch of salt
Instructions
- Start with the graham cracker crust. Preheat the oven to 350℉. Add the graham crackers to a food processor and pulse until it's a fine crumb.1½ cups crushed graham cracker crumbs
- In a bowl, mix graham crumbs, brown sugar, cinnamon, and salt. Stir in the melted butter until evenly moistened. It should hold together when pressed between your fingers.¼ cup brown sugar, ½ tsp cinnamon, pinch of salt, 6 tbsp unsalted butter
- Press the mixture evenly into a 9-inch tart pan (with removable bottom). Use the bottom of a glass to compact the crust firmly along the bottom and up the sides.
- Place the crust into the oven and bake for 8-10 minutes, until lightly golden. You can place the tart pan on a baking sheet to make it easier to get it in and out of the oven, if preferred.
- Prepare the caramel sauce. In a saucepan, add the sugar and heat over medium-low heat. Wait for the sugar to clump and melt, stirring every 15 seconds or so. Once melted and an amber shade, take the pan off the heat and immediately add the butter. Stir as it bubbles. Then add the cream and the sea salt. Stir until combined. Then set aside to let cool.3 tbsp unsalted butter, ¼ cup heavy cream, ½ tsp flaky sea salt, ½ cup granulated sugar
- Make the pumpkin filling. In a bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, vanilla, ground spices, and salt until smooth. Pour the filling into the cooled crust. Drizzle a few spoonfuls of caramel over the surface and swirl with a knife or skewer. The caramel will sink as you bake it. (If the caramel became too solid as it cooled, heat it up slightly until it has loosened enough to drizzle).1 cup pumpkin puree, ½ cup brown sugar, 2 eggs, ¾ cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground clove, pinch of salt
- Bake at 350°F for 35 minutes, or until just set. Cool to room temperature, then chill at least 2 hours or overnight in the fridge.
- Make the whipped cream. In a bowl, whip the heavy cream on high until stiff peaks form. Then add the maple syrup, bourbon, cinnamon and salt and briefly mix until combined.1 cup heavy cream, 2 tbsp maple syrup, 1 tbsp bourbon, ½ tsp cinnamon, pinch of salt
- Slice the tart and serve with whipped cream and an extra drizzle of caramel!
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