I wanted to bake a fall-inspired dessert the evening that I made homemade Chicken and Dumplings. I know I’ve mentioned this in several of my recent posts but I have just had a strong desire lately to spend time in my kitchen. I browsed through a fall dessert gallery on Food Network and this Pumpkin Tart with Gingersnap Crust caught my eye. First, one of my favorite fall desserts is this Pumpkin Cheesecake with Gingersnap Crust and second, I love any excuse to use my tart pan. I much prefer making tarts over pies.
I was shocked to review the ingredient list and find that the tart only had six ingredients. Needless to say, it was extremely quick and easy to put together. I did add some of the traditional pumpkin pie spices to the filling ā I just couldn’t stop myself but many of the recipe reviews said that it was perfect just the way the recipe was written. I served the tart with homemade bourbon whipped cream and both Brandon and I agreed that it was a winner!
The tart is very reminiscent of pumpkin pie and would be a nice addition to Thanksgiving or holiday dessert spreads.
One Year Ago: Apple Cinnamon Cake
Pumpkin Tart with Gingersnap Crust
(Recipe adapted from foodnetwork.com)
Ingredients:
2 1/2 cups gingersnaps, crushed (about 55-60 cookies)
6 tablespoons unsalted butter, melted
1 (15-ounce) can pumpkin puree (be sure you are not buying pumpkin pie filling)
3/4 cup sweetened condensed milk
2 egg yolks
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
Directions:
Preheat oven to 350 degrees. Place a 9-inch tart pan with a removable bottom on a baking sheet.
Prepare crust by combining gingersnap crumbs and melted butter in a bowl and mix until crumbs are moistened. Place crumbs in tart pan and press evenly over the bottom and sides with your fingers or a measuring cup. Bake in preheated oven until set and lightly browned, about 10-12 minutes. Remove from oven and set aside to cool.
In a large bowl, whisk together pumpkin, condensed milk, egg yolks, spices and salt until well combined. Pour the filling into the cooled crust and return to oven. Bake until set and lightly browned, about 30 minutes. Remove tart from oven and allow to cool to room temperature. Chill in refrigerator at least one hour or until ready to serve.
To serve, remove tart from outer ring and slice. Serve with whipped cream, if desired. I made bourbon whipped cream by beating together 1/2 cup heavy cream, 1 tablespoon of bourbon and 2 tablespoons of sugar.
Yield: 8 servings
This looks perfect! I think I’m going to add it to my dessert list for Thanksgiving.
Holy pumpkin, Batman, this looks divine!!! I am a sucker for anything with a gingersnap crust…this is going in the Thanksgiving dessert hat o’ recipes…Can’t wait to make it!
I don’t have a tart pan, but if I did, I would certainly be making this! Looks delicious, and I completely understand the correlation between the onset of fall and wanting to spend all your time in the kitchen. Unfortunately, I’ve been so busy that I haven’t even had time to break in my new KA mixer!
Kira – I got my tart pan at Williams Sonoma and it was only $9! Get one! š And big boo that you haven’t been able to break in your mixer. Hopefully you’ll have time for some holiday baking!
just bookmarked–this looks awesome! I’m obsessed iwth my tart pan!!
This sounds divine.
[…] Pumpkin Tart with Gingersnap Crust – This tart is unbelievably easy to prepare and delicious. The gingersnap crust is what really sets this off, especially when topped with a dollop of whipped cream. […]
love this tart—- the only problem I had was the middle did not want to set up in the time the recipe said. Any ideas?
vickie – i’m not sure what happened with the tart. i didn’t have problems with mine and neither did my friends who made it. i’m so sorry to hear that yours didn’t set. š¦ did you try baking it longer? maybe your oven temperature is off?