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 – 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)
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
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