Gingersnap Cookie Pumpkin Tart
Gingersnap Cookie Pumpkin Tart
If you’re looking for something a little different to serve for Thanksgiving dessert, but still want pumpkin pie, then this tart is it. It’s a tasty twist you need to try!
About this recipe:
This Gingersnap Cookie Pumpkin Tart a delicious and unique twist to a traditional pumpkin pie! You get all the flavours you want and expect from a pumpkin pie, but with a yummy and spicy gingersnap crust instead of a pie crust. The flavour combination of pumpkin pie filling with gingersnaps is SO SO good. A perfect dessert for Thanksgiving.
Cookie crusts are SO easy to make:
The great thing about tarts with a cookie crust is that the cookie crust is actually so much easier to make than a traditional pie crust. All you have to do is add about 40 gingersnap cookies and some melted butter to a food processor and you’re done! So simple and yummy.
Gingersnap Cookie Pumpkin Tart Recipe Tips
- PUMPKIN: Use pure pumpkin purée, NOT pumpkin pie filling.
- GINGERSNAP COOKIES: Buy pre-made cookies from the grocery store.
- PAN: This recipe calls for a 9 inch tart pan with removable sides. Once the tart is cooked and cooled completely, the sides of the pan can be removed (see the recipe card below for how to remove it).
- STORAGE: Keep covered or in an airtight container on the day you serve it.
- MAKE AHEAD: You can make this tart a day ahead of time. Just keep covered in the fridge.
Gingersnap Cookie Pumpkin Tart
Ingredients
Gingersnap Cookie Crust:
- 40 gingersnap cookies
- 1/4 cup butter, melted
Pumpkin Tart Filling:
- 2 cups pure pumpkin purée (canned)
- 2 large eggs
- 1 1/2 cups light cream
- 1/2 cup granulated sugar
- 1/3 cup lightly packed brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
Instructions
- Preheat your oven to 325 degrees F.
Making the Gingersnap Cookie Crust:
- Add the gingersnap cookies to a food processor or blender and grind them until they are fine crumbs.
- Now add the melted butter to the processor and process until moistened.
- Use a 9-inch tart pan with a removable bottom for this tart. Press the gingersnap cookie crumb mixture firmly into the bottom and up the sides of the tart pan.
- Place the tart pan on a baking sheet and bake for 8 – 10 minutes. The bottom pan just makes it easier to get the tart in and out of the oven.
- After this time remove the tart crust from the oven and let cool to room temperature.
Pumpkin Tart:
- While the gingersnap cookie crust is cooling, make the pumpkin filling.
- Turn up your oven temperature to 375 degrees F.
- Using a stand mixer whisk the eggs until smooth.
- In a separate bowl combine the pumpkin purée, cream, sugars and spices.
- Then add the pumpkin mixture to the whisked eggs and combine thoroughly, until smooth and creamy.
- Pour the pumpkin tart filling into the cooled gingersnap cookie crust and let sit for a couple of minutes so any bubbles will settle.
- Then bake in the preheated 375 degree F oven for 35 to 45 minutes. You will know the tart filling is set when you jiggle the tart pan and the centre of the filling moves like firm gelatin. Not watery, but gelatin-y.
- Let the tart cool completely before serving, at least 1 hour. It needs this time for the filling to set completely, as it will become more firm as it cools and rests.
- Once the tart is cooled remove the sides of the pan. To do this, place your hand on the bottom of the pan, gently press up and out of the pan sides. The bottom of the pan can stay attached to the tart if it's easy. Then transfer the tart to a serving plate.
- Cut into individual slices and serve with vanilla ice cream (or pumpkin ice cream) or whipped cream. Enjoy!
More Pumpkin Recipes
Pies, tarts, muffins, cakes, syrup, desserts, soups and more!
Have a delicious day!
