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Pumpkin Shortbread Tart: 

Crust Recipe: 

  • 1 ½ cup AP Flour 

  • ½ cup biscoff crumbs

  • 8 TBSP unsalted butter, cold and cut into cubes 

  • ½ tsp salt 

  • 1 large egg, gently beaten 

  • 1 TBSP whole milk 

 Filling: 

  • 1 ½ cup pure pumpkin puree 

  • ⅓ cup granulated sugar 

  • ¼ cup brown sugar 

  • ¼ cup ph Pumpkin Butternut Spice Syrup 

  • 3 large eggs, room temp 

  • ½ tsp kosher salt 

  • ½ tsp ground cinnamon 

  • ½ tsp nutmeg 

  • 1 tsp vanilla 

  • 1 cup whole milk 

  • ½ cu heavy cream 



  1. Mix flour, biscoff crumbs and salt together until thoroughly combined and cut in butter until rough crumbs form.  

  2. Add in egg and milk until dough forms. Wrap dough in cling wrap and chill for at least an hour. 

  3. Preheat the oven to 350 degrees. 

  4. Roll dough into a 10 inch circle and fit over a 9 inch tart pan. Press dough into tin, making sure you fully cover the tin with the crust. 

  5. Bake at 350 degrees for 18 minutes on a cookie sheet. Let the crust cool for 15 minutes before adding the filling into the shell. 

  6. Mix all the filling ingredients in a large bowl and whisk until everything is a homogeneous mixture. The mix will look similar to a custard mixture. 

  7. Add filling to the tart crust. 

  8. Bake for another 40 - 45 minutes or until the middle is no longer wobbling. 

  9. Let it cool for at least an hour before removing the tart pan. 

  10.  Let the tart chill overnight before serving. Before serving, drizzle the edges with dark chocolate and top with pumpkin seeds and edible gold.