Spiced pumpkin cheesecake tart and walnut praline topping

by | Nov 3, 2022 | At Home

Another summer banger by Claire Aldous of Dish magazine. “This was my dad’s favourite, a perfectly spiced semi-classic.” Remember to add the praline, recipe below.


100 grams cold
butter, chopped

¼ cup icing sugar

1¼ cups plain flour

1 large egg yolk

½-1 tablespoon iced water

600 grams peeled,
deseeded pumpkin, cut into 6cm chunks

3 tablespoons maple syrup

500 grams cream cheese, at room temperature

1¼ cups caster sugar

1 tablespoon ground cinnamon

¼ teaspoon each ground nutmeg, ground cloves and ground allspice

2 teaspoons ground ginger

¼ teaspoon sea salt

1 tablespoon custard powder

3 large eggs

Walnut Praline
(see recipe page below)

softly whipped cream



EQUIPMENT: Grease a deep 25cm loose-based tart tin. Line a roasting dish and a square lipped oven tray with baking paper.

Preheat the oven to 180°C regular bake.

PASTRY: Whizz the butter, icing sugar and flour in a food processor until the mixture resembles breadcrumbs. Add the yolk and ½ tablespoon water. Pulse until it forms large clumps, adding the remaining water only if necessary. Tip out onto a clean bench and pat into a disc. Wrap in plastic wrap and refrigerate for 15 minutes.

FILLING: Place the pumpkin in the roasting dish, drizzle with 2 tablespoons of the maple syrup, then cover with foil. Bake for 45 minutes, or until tender. Cool.

Roll out the chilled pastry out to a circle slightly larger than the tart tin. Press into the tin, patch up any tears and trim the edges. Prick the base with a fork and pop in the freezer for 5 minutes. Line the pastry with baking paper, fill with baking weights or rice and bake for 12 minutes. Remove the paper and weights and bake for a further 8 minutes. Meanwhile, whizz the cooled pumpkin, remaining maple syrup, cream cheese, sugar, spices, salt and custard powder in a food processor until smooth. Add the eggs and pulse briefly to combine, then pour into the pastry case. Tap the tin on the bench to pop any air bubbles, then bake for 35-40 minutes, or until there is just a slight wobble in the middle. Cool completely on the bench, then place in the fridge to chill.

TO SERVE: Serve the tart topped with the Walnut Praline, alongside plenty of softly whipped cream.


Walnut Praline (gf)

Double the nuts and add 1 teaspoon sea salt to make an amazing snack to nibble over drinks


2/3 cup caster sugar

1 tablespoon water

1 cup walnut halves



Put the caster sugar and water together in a pan and whisk to start the sugar dissolving. Cook, without stirring, over a medium heat until the mixture has crystallised, then turned a transparent light golden colour. As soon as you have an amber liquid, add the walnuts, swirl to coat, then pour them onto your lined oven tray, making loose patterns if desired. Leave to set, then smash into chunks with the end of a rolling pin or use in whole pieces.


This recipe comes from Dish Summer. Check it out here. 

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