Total:
1 hr 55 min
Active:
15 min
Yield:
6 to 8 servings.
Level:
Easy
Total:
1 hr 55 min
Active:
15 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.

IDEAS YOU'LL LOVE

Apple Tarts

Recipe courtesy of Ina Garten

Pumpkin Apple Pie

Recipe courtesy of Nancy Fuller

Cranberry-Pumpkin Bread Pudding

Recipe courtesy of Dave Rowland

Blueberry-Lemon Tart

Recipe courtesy of Tyler Florence

Flat Apple Pie with Perfect Pie Crust

Recipe courtesy of Ree Drummond

10 Minute Fruit Tart

Recipe courtesy of Rachael Ray

Ginger Pumpkin Tart

Recipe courtesy of Claire Robinson

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking