Double Ginger Pumpkin Tart
Elevate your autumn dessert game with this irresistible Double Ginger Pumpkin Tart, a sophisticated twist on classic pumpkin pie. Featuring a spiced ginger snap cookie crust and a creamy pumpkin filling infused with both ground and freshly grated ginger, this tart delivers bold, warming flavors in every bite. Hints of cinnamon and nutmeg round out the aromatic spices, while the rich, velvety texture of the filling contrasts beautifully with the crisp crust. With just 20 minutes of prep time, this show-stopping dessert is perfect for holiday gatherings, dinner parties, or cozy evenings at home. Serve it chilled with a dollop of whipped cream for an indulgent finish that will delight your taste buds. This recipe embraces the flavors of fall, making it a must-try seasonal treat!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 250 grams ginger snap cookies
- 70 grams unsalted butter, melted
- 425 grams pumpkin puree (unsweetened)
- 120 milliliters heavy cream
- 100 grams brown sugar
- 2 large eggs
- 1 teaspoon ground ginger
- 2 teaspoons fresh ginger, grated
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- whipped cream (optional, for serving)
Instructions
Preheat your oven to 175°C (350°F).
Place ginger snap cookies in a food processor and pulse until finely crushed into crumbs.
In a mixing bowl, combine the ginger snap crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a glass to press the crust evenly.
Bake the crust in the preheated oven for 8-10 minutes, then remove and let it cool completely.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, ground ginger, grated fresh ginger, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
Pour the pumpkin filling into the cooled ginger snap crust.
Bake the tart in the oven for 40-45 minutes, or until the filling is set but still slightly wobbly in the center.
Remove the tart from the oven and let cool to room temperature. Then refrigerate for at least 2 hours or overnight.
Serve slices of the chilled tart with a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
