Making pumpkin spice caramel tarts is straightforward and fun, especially with this detailed guide. Start by preheating your oven to 350°F (177°C) and buttering a 9-inch springform pan for the crust. This recipe includes a walnut crust, pumpkin filling, and candied walnuts, so follow along for great results.

First, prepare the crust: Pulse 3/4 cup raw walnuts, 1 cup flour, 3/4 teaspoon salt, and 2 tablespoons sugar in a food processor until finely ground. Add 1/2 cup cold unsalted butter and pulse until small pieces form, then add 3 tablespoons cold water and pulse until dough comes together. Press the dough into the pan bottom and up the sides by 1.5 to 2 inches, chill for 20 minutes, and bake for 15-20 minutes until pale and set. Cool before adding the filling.

Next, make the pumpkin filling: Melt 1 cup brown sugar, 4 tablespoons water, and 1 pinch cream of tartar over medium heat, stirring until dissolved, then swirl the pan gently without stirring as it caramelizes to a deep brown. Remove from heat, cool briefly, and slowly whisk in 1 cup heavy cream to avoid bubbling. In another bowl, whisk 1 cup canned pumpkin puree, 2 tablespoons flour, 1 tablespoon cornstarch, 3 eggs, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Combine with the caramel mixture until smooth, pour into the cooled crust, and bake for about 35 minutes until set.

For the candied walnuts, line a baking sheet with parchment. Melt 1/4 cup sugar and 2 tablespoons water over medium heat until golden, add 1/2 cup whole raw walnuts, stir until coated, and pour onto the sheet to cool. Roughly chop and sprinkle over the tart before serving. The whole process takes about 1 hour 25 minutes, with 50 minutes prep and 35 minutes baking.