Pumpkin Grand Marnier Tart with Gingersnap Crust
Indulge in the ultimate holiday dessert with this Pumpkin Grand Marnier Tart featuring a buttery gingersnap crust that’s packed with warm, spiced flavor. This recipe elevates a classic pumpkin tart by incorporating a splash of Grand Marnier, adding a subtle citrusy elegance that perfectly complements the creamy pumpkin filling infused with cinnamon, ginger, nutmeg, and cloves. The crisp gingersnap crust is both fragrant and crunchy, providing the perfect base for the velvety, custard-like filling. Topped with luscious whipped cream and optional candied orange peel or zest, this tart is as beautiful as it is delicious. Perfect for festive gatherings or anytime you want a show-stopping dessert, this tart is easy to prepare and delivers gourmet appeal in every bite. Serve it chilled for a refreshing contrast to its bold, autumnal flavors!
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Recipe Information
Ingredients
- 200 grams Gingersnap cookies
- 85 grams Unsalted butter
- 25 grams Granulated sugar
- 425 grams Pumpkin puree (unsweetened)
- 120 ml Heavy cream
- 100 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Salt
- 30 ml Grand Marnier or other orange liqueur
- Whipped cream for garnish
- Candied orange peel or zest for garnish (optional)
Instructions
Preheat your oven to 175°C (350°F).
Crush the gingersnap cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Melt the butter in a small saucepan or microwave and combine it with the gingersnap crumbs and granulated sugar in a mixing bowl. Stir until the mixture resembles wet sand.
Press the gingersnap mixture evenly into the bottom and sides of a 9-inch (23 cm) tart pan with a removable bottom. Use the bottom of a glass or measuring cup to press it firmly and create an even layer.
Bake the crust in the preheated oven for 8-10 minutes. Remove it and let it cool completely.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and Grand Marnier until smooth and well combined.
Pour the pumpkin filling into the cooled gingersnap crust, spreading it evenly with a spatula if needed.
Bake the tart in the preheated oven for 40-45 minutes, or until the filling is set but still slightly jiggles in the center when gently shaken.
Remove the tart from the oven and allow it to cool to room temperature. Then refrigerate it for at least 2 hours or overnight to fully set.
Before serving, garnish the tart with dollops of whipped cream and candied orange peel or orange zest if desired. Slice and serve chilled.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 24.4 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 393 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.
