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A plate of food on a table, with Frangipane
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4.75 from 4 votes

Easy pumpkin frangipane tarts

Crispy sheets of phyllo dough surrounding sweet and nutty pumpkin almond filling, finished with a crown of sweetened pumpkin. A delicious and easy treat to celebrate Fall.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: Mediterranean
Servings: 9 servings
Calories: 244.46kcal
Author: Amira


  • 2 cups of uncooked pumpkin diced.
  • 3 Tablespoon sugar.
  • 1/4 cup water.
  • 1 cup blanched almonds.
  • 1/2 cup granulated sugar.
  • 2 teaspoon butter melted.
  • 1/4 cup of melted unsalted butter for brushing or you can use a spray.
  • 6-8 sheets frozen phyllo dough 14 x 9-inch, thawed.


  • On a sauce pan over medium heat, place the pumpkins, sugar and water, stirring together.
  • When it boils, reduce heat and keep simmering until the pumpkin is soft and tender.
  • Preheat oven to 350F.
  • In a food processor, add almonds,sugar and pulse until very finely ground. .
  • Add about 3/4 cup of the cooked pumpkins and the melted butter.
  • Process again until you get a paste, feel free to add more pumpkins if you feel you are not there yet.
  • Arrange the phyllo sheets on a cutting board, one at a time, brushing with melted butter in between. Then divide into 9 equal parts.
  • Take one part and spread about 2 tablespoons of the almond mixture, top with some cooked pumpkins.
  • Fold edges loosely to create a shell.
  • Bake in the oven for 20-25 minutes or until crispy and golden.


Nutritional facts for diced raw pumpkin here.
Nutrition Facts
Easy pumpkin frangipane tarts
Amount Per Serving
Calories 244.46
% Daily Value*
Potassium 102mg3%
Carbohydrates 29.8g10%
Fiber 1.8g8%
Sugar 17.4g19%
Protein 4.1g8%
Calcium 84mg8%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 244.46kcal | Carbohydrates: 29.8g | Protein: 4.1g | Potassium: 102mg | Fiber: 1.8g | Sugar: 17.4g | Calcium: 84mg