Pumpkin Tart with a Gingersnap Cookie Crust Recipe

Photo by Cary L.
Adapted from blog.kj.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from blog.kj.com

Ingredients

  • Ingredients

  • Gingersnap Cookie Crust:

  • ~ 40 gingersnap cookies

  • 1/4

    cup of butter, melted

  • Pumpkin Filling:

  • 2

    cups pureed pure pumpkin

  • 2

    eggs

  • 1 1/2

    cups light cream

  • 1/2

    cup sugar

  • 1/3

    cup brown sugar

  • 1

    tsp ground cinnamon

  • 1

    tsp ground ginger

  • 1/4

    tsp ground nutmeg

  • 1/4

    tsp cloves

  • 1/4

    tsp salt

Directions

Instructions To Make the Gingersnap Cookie Crust: Preheat your oven to 325 degrees. Add the gingersnap cookies to a food processor and grind them until they are fine crumbs. Add the melted butter to the processor and process until moistened. Press the gingersnap crumb mixture firmly into the bottom and up the sides of a 9 inch tart pan (with a removable bottom). Place the tart pan on a baking sheet and bake for 8 - 10 minutes. Remove the tart crust from the oven and let cool to room temperature. To make the pumpkin filling: While the tart crust is cooling you can make the filling. Turn up your oven temperature to 375 degrees. In a bowl whisk together the eggs. In a separate bowl, combine the pumpkin puree, cream, sugars and spices. Then add the whisked eggs to the pumpkin mixture and combine thoroughly. Pour the pumpkin tart filling into the cooled gingerbread cookie crust, and bake in a 375 degree oven for 35 to 45 minutes. You will know the pie filling is set when you jiggle the tart pan, and the centre of the filling moves like gelatin. Not watery, but gelatin-y. Let the tart cool completely before serving. It needs this time for the filling to set completely. Serve with ice cream or whipping cream! Yummy!

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