Pumpkin Oat Tart The Taste of Fall Harvest & Thanksgiving Dessert Idea

Pumpkin Oat Tart 🥧 The Taste of Fall Harvest

Halloween is over, and you know what that means—Thanksgiving is just around the corner! 🍂 And honestly, no Thanksgiving table feels complete without pumpkin making an appearance. Today, I’m sharing a cozy and wholesome dessert: Pumpkin Oat Tart. 

The best part? It’s topped with the cutest little pumpkin cookies that are almost too adorable to eat. The tart itself is creamy, nutty, and packed with that classic fall pumpkin flavor. 

And don’t worry—the process is super simple! If you’re trying to keep things on the lighter side, you can totally skip the whipped cream and pumpkin cookies—it’ll still taste amazing. This dessert is warm, homey, and feels like autumn in every bite. Let’s make it together!

Pumpkin Oat Tart The Taste of Fall Harvest

Oat Tart Base

Ingredients:

• 2 bananas
• 170 g instant oats
• 30 g milk

Steps:

1. Mash the bananas into a smooth paste.
2. Add oats and milk, mix until well combined.
3. Grease your tart molds lightly, then press the mixture evenly to form tart shells.
4. Bake in a preheated oven at 170°C (340°F) for 8 minutes to set.

Pumpkin Filling

Ingredients:

• 400 g pumpkin (peeled and steamed)
• 40 g milk
• 20 g cornstarch
• 2 eggs

Steps:

1. Blend the pumpkin, milk, cornstarch, and eggs until smooth.
2. Pour the pumpkin filling into a piping bag and pipe into the oat tart shells.
3. Bake again at 170°C (340°F) for 25 minutes.

Mini Pumpkin Cookies (about 7 pieces)

Ingredients:

• 20 g pumpkin puree
• 25 g cake flour (low-gluten flour)
• 15 g cornstarch
• 20 g butter (softened)
• 10 g powdered sugar

Steps:

1. Beat softened butter and powdered sugar until pale and fluffy. Add pumpkin puree and mix.
2. Sift in cake flour + cornstarch, fold until no dry powder remains. Knead into a smooth dough.
3. Divide into 6–7 small portions (about 12–15 g each).
4. Take a tiny piece from each, mix with matcha powder to make pumpkin “stems.”
5. Roll each dough ball smooth, then use a toothpick to press 6 deep lines around to create pumpkin grooves.
6. Place on a baking tray, poke a small hole in the center, and insert the “stem.”
7. Bake at 150°C (300°F) for 20 minutes.

Pumpkin Cocoa Latte (bonus drink pairing!)

Ingredients:

• Coffee
• Milk
• Pumpkin puree
• Cocoa powder

Steps:

1. Spread pumpkin puree at the bottom of your glass and along the sides.
2. Add ice cubes and fill the glass ¾ full with milk.
3. Whip cream until soft and pour it on top, dust with cocoa powder.
4. Brew coffee (mocha pot works great) and gently pour into the glass.

🍂 Pumpkin Oat Tart – FAQs 🥧

1. Can I make the tart base without bananas?

Yes! You can replace bananas with applesauce or pumpkin puree for a similar texture and natural sweetness.

2. How do I prevent the oat tart shell from getting soggy?

Pre-bake the oat tart base for 8–10 minutes before adding the filling. This step keeps the crust firm and slightly crisp.

3. Can I prepare the pumpkin filling in advance?

Definitely! You can blend and store the pumpkin filling in the fridge for up to 2 days before baking.

4. How should I store leftover pumpkin oat tarts?

Keep them in an airtight container in the fridge for up to 3 days. For extra freshness, warm slightly before serving.

5. What drink pairs best with this tart?

A cozy pumpkin cocoa latte ☕🍫 makes the perfect pairing — rich, creamy, and full of fall flavors!

Assembly

1. Fill your oat tart with pumpkin filling.
2. Add a little whipped cream on top, dust with cocoa powder, and crown it with your mini pumpkin cookie.