A silky pumpkin filling sits on top of a buttery vanilla wafer crust and a homemade salted butterscotch sauce covers every inch of this INCREDIBLE pumpkin salted butterscotch tart!
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Pumpkin Salted Butterscotch Tart

A silky pumpkin filling sits on top of a buttery vanilla wafer crust and a homemade salted butterscotch sauce covers every inch of this INCREDIBLE pumpkin salted butterscotch tart!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 servings

Ingredients

Vanilla Wafer Crust

  • 1-1/2 cups crushed vanilla wafers
  • 1/4 cup butter, melted
  • 1/4 teaspoon salt

Pumpkin Filling

  • 1 can (15 oz) pumpkin puree
  • 3 large eggs, lightly beaten
  • 3/4 cup coconut sugar (or brown sugar)
  • 3/4 cup milk
  • 1/4 cup half and half
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Salted Butterscotch

  • 2 tablespoons butter
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/3 cup heavy whipping cream
  • 1 teaspoon flaky kosher salt

Instructions

Vanilla Wafer Crust

  • In a small bowl, combine all crust ingredients until crumbly. Press into the bottom and halfway up the sides of a 9-in tart pan with a removable bottom. Bake crust at 350F 8-10 minutes or until lightly golden brown. Remove from oven and set aside.

Pumpkin Filling

  • In a large bowl, whisk all filling ingredients until smooth. Pour into pre-baked crust and bake tart at 350F 35-40 minutes until middle is just set. Remove from oven and cool completely on a wire cooling rack then chill.

Salted Butterscotch

  • In a medium saucepan over medium heat, melt butter then add brown sugar. Cook over medium heat 2-3 minutes until beginning to turn a deep golden brown.
  • Lower heat to medium-low and add cream, stirring constantly until smooth. Cook butterscotch, stirring occasionally until a deep golden brown and thickened, about 5-8 minutes. Allow to cool several minutes
  • Pour butterscotch over cooled pumpkin tart and sprinkle top with kosher salt. Slice tart into wedges and enjoy!