Pumpkin Tart with Gingersnap Crust
Elevate your dessert game this fall with this irresistibly rich and flavorful Pumpkin Tart with Gingersnap Crust. Featuring a buttery, spiced crust made from crushed gingersnap cookies, this recipe perfectly complements the creamy pumpkin filling infused with warm notes of cinnamon, ginger, and nutmeg. The filling is made from pure pumpkin puree, ensuring authentic flavor, and achieves a luscious texture with the addition of heavy cream and eggs. This tart comes together easily with just 20 minutes of prep and bakes to golden perfection, making it an impressive centerpiece for any gathering. Serve it chilled with a dollop of whipped cream for a decadent treat that's as visually stunning as it is delicious. Dessert lovers and pumpkin enthusiasts alike will adore this showstopping recipe.
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Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 85 grams unsalted butter, melted
- 2 tablespoons brown sugar
- 425 grams pumpkin puree (not pie filling)
- 120 milliliters heavy cream
- 2 pieces large eggs
- 150 grams granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- whipped cream (optional for serving)
Instructions
Preheat your oven to 175°C (350°F).
Place the gingersnap cookies in a food processor and pulse until fine crumbs form. You should have about 1 1/2 cups of crumbs.
In a medium bowl, combine the gingersnap crumbs, melted butter, and brown sugar. Mix until evenly moistened.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a measuring cup to press the crumbs tightly.
Bake the crust in the preheated oven for 8-10 minutes until set and slightly golden. Remove the crust from the oven and let it cool completely while preparing the filling.
In a large mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, granulated sugar, cinnamon, ginger, nutmeg, and salt until smooth and well combined.
Pour the pumpkin filling into the cooled gingersnap crust, smoothing the top with a spatula.
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 it cool to room temperature, then refrigerate for at least 2 hours or until chilled.
Before serving, you can top the tart with whipped cream if desired. Slice and enjoy!
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 166 mg | 7% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 29.1 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 339 mg | 7% | |
*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.
