Save Recipe Print
Total:
1 hr 55 min
Prep:
15 min
Inactive:
1 hr
Cook:
40 min
Yield:
6 to 8 servings.
Level:
Easy
Total:
1 hr 55 min
Prep:
15 min
Inactive:
1 hr
Cook:
40 min
Yield:
6 to 8 servings.
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.

Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!

NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Ginger Pear Cake

Recipe courtesy of Food Network Kitchen

Pie Crust

Recipe courtesy of Alton Brown

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Goat Cheese Cheesecake with Spiced Wafer Crust

Recipe courtesy of Anne Burrell

Ginger Pumpkin Tart

Recipe courtesy of Claire Robinson

Pumpkin Ginger Bread Pudding

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword