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Creamy Pumpkin Tart

To make whipped cream, in a large metal bowl, combine 1 cup well-chilled heavy cream, 1 tsp. vanilla extract and 2 Tbs. confectioners' sugar. Using an electric mixer, beat on medium-high speed until soft peaks form.
Average Customer Rating:
4 out of 5
 out of 
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Creamy Pumpkin Tart
Review 1 for Creamy Pumpkin Tart
5 out of 5
5 out of 5
September 4, 2013
Would You Recommend? Yes
1of 1found this review helpful.
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Perfect Fall Dessert
September 4, 2013
This is by far the best pumpkin dessert recipe I've tried and is my go-to now for holidays over my normal pumpkin pie recipe. Perfect creamy consistency and buttery crust. I've made this several times and everyone loves it. I've used both light and dark brown sugar and prefer the light.
Pros: Will Make Again
Review 2 for Creamy Pumpkin Tart
3 out of 5
3 out of 5
January 16, 2013
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? No
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Tasty but mushy
January 16, 2013
The filling in the tart was really yummy but it was just too creamy and a bit mushy. I think the recipe could use a bit of flour to thicken it just a little. Also, the butter cookie crust was too sweet. A normal tart crust would have been better.
Pros: Easy
Cons: Texture