Savory Pumpkin Sage & Mushroom Tart Recipe: Earthy, Elegant, and Perfect for Fall Gatherings

Why You’ll Love This Recipe

This savory pumpkin sage and mushroom tart is a showstopper of autumn flavors — creamy pumpkin purée, earthy mushrooms, and fragrant sage nestled in a buttery, flaky crust. It’s the perfect balance of rich, herbaceous, and slightly sweet, creating a dish that feels both rustic and refined. I made this once for a fall dinner party, and it stole the spotlight — guests kept asking for seconds (and the recipe!). Whether served as a main vegetarian entrée, a side dish, or a centerpiece for your holiday spread, this tart celebrates everything cozy and delicious about the season. It’s elegant enough for entertaining, yet simple enough for a cozy weeknight dinner.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Pie crust or puff pastry — Buttery and flaky, forming the perfect base for the filling.

Pumpkin purée — Smooth, velvety, and subtly sweet; the heart of the tart.

Mushrooms — Cremini, shiitake, or wild mushrooms bring earthy depth and umami flavor.

Olive oil or butter — For sautéing the mushrooms until golden and fragrant.

Garlic — Adds aromatic richness and pairs beautifully with sage and mushrooms.

Fresh sage — The signature herb of fall, giving warmth and a savory edge.

Eggs — Help set the filling and give the tart structure.

Heavy cream or half-and-half — Creates a creamy, custard-like texture in the pumpkin base.

Parmesan cheese — Adds nuttiness and a savory layer of flavor.

Salt and black pepper — To season and balance the natural sweetness of pumpkin.

Nutmeg (optional) — A pinch enhances the fall flavor profile.

Caramelized onions (optional) — Add sweetness and extra richness.

Fresh thyme (for garnish) — Adds a final aromatic touch before serving.

Directions

Preheat oven to 375°F (190°C). Roll out the pie crust or puff pastry and fit it into a tart pan or pie dish. Prick the base with a fork and pre-bake for 10 minutes until lightly golden.

Meanwhile, heat olive oil or butter in a skillet over medium heat. Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until golden and most of the moisture has evaporated. Add minced garlic and chopped sage; cook for another minute. Remove from heat and set aside.

In a medium bowl, whisk together pumpkin purée, eggs, cream, Parmesan cheese, salt, pepper, and nutmeg until smooth and well blended.

Pour the pumpkin mixture into the pre-baked crust. Arrange the sautéed mushrooms evenly over the top. If desired, add caramelized onions for extra depth. Sprinkle a bit more Parmesan and fresh sage on top.

Bake for 25–30 minutes, or until the filling is set and lightly golden around the edges. Let cool for 5–10 minutes before slicing. Garnish with fresh thyme or sage leaves and serve warm or at room temperature.

Essential Equipment

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

• Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
• large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
• Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
• Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
• Cutting board – For prepping cabbage leaves and rolling them like a pro.
• 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
• knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
• Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Servings and timing

Serves 6–8. Preparation takes 20 minutes, baking about 30 minutes. Total time: approximately 50 minutes.

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes until warmed through. Avoid microwaving, as it can make the crust soggy. This tart can also be frozen (before baking) for up to 2 months — just bake directly from frozen, adding 10 extra minutes to the baking time.

Variations and Customizations

Caramelized Onion Tart — Add a layer of sweet caramelized onions under the pumpkin mixture.

Goat Cheese Crumble — Sprinkle crumbled goat cheese on top for tangy contrast.

Spinach & Mushroom Tart — Mix in sautéed spinach for extra greens and flavor.

Gruyère Twist — Replace Parmesan with Gruyère for a rich, nutty taste.

Mini Tarts — Make smaller, individual-sized tarts for appetizers.

Vegan Option — Use coconut cream and vegan cheese, and skip the eggs.

Puff Pastry Squares — Cut into small squares for easy finger food at parties.

Bacon Lovers — Add crispy bacon bits or pancetta for a smoky element.

Sweet & Savory — Add caramelized apples for a unique flavor fusion.

Herb Infusion — Add rosemary or thyme to the pumpkin filling for added aroma.

FAQs

Can I use canned pumpkin purée?

Yes, canned pumpkin works perfectly — just make sure it’s pure pumpkin, not pie filling.

Can I use a store-bought crust?

Absolutely, it saves time and still delivers delicious results.

What mushrooms work best?

Cremini, shiitake, or mixed wild mushrooms add the most flavor and texture.

Can I make it ahead of time?

Yes, you can bake it a day ahead and reheat before serving — it keeps its flavor beautifully.

Can I make it crustless?

Yes, bake the filling in a greased dish for a crustless version (like a quiche).

Can I use fresh pumpkin instead of canned?

Yes, roast and mash fresh pumpkin until smooth before using.

Can I freeze leftovers?

Yes, freeze in slices and reheat in the oven — it keeps the texture nicely.

What wine pairs well with it?

A crisp Chardonnay or light Pinot Noir complements the earthy and creamy flavors.

Can I use sage powder instead of fresh?

Yes, but use less — dried herbs are more concentrated.

What can I serve this tart with?

It pairs beautifully with a green salad, roasted vegetables, or a bowl of soup.

Conclusion

This savory pumpkin sage and mushroom tart is an elegant way to showcase the flavors of fall — creamy pumpkin, earthy mushrooms, and aromatic herbs baked into a golden crust. It’s warm, comforting, and beautifully balanced, making it a perfect dish for holiday dinners, brunches, or cozy nights in. Each bite captures the essence of the season — rustic yet refined, simple yet sophisticated. Once you make this tart, it’s bound to become a fall favorite that graces your table year after year.

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