1 Video | Photo: Ginger Pumpkin Tart Recipe
Ingredients
- 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
- 6 tablespoons butter, melted
- 1 (15-ounce) can pumpkin puree, organic if possible
- 3/4 cup sweetened condensed milk
- 2 large egg yolks
- Pinch salt
Directions
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.
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By kt.theelf
on November 19, 2012
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The crust is good, though I've used this crust before in cheesecakes that were much better than this one. If you like a bland pie, this is the tart for you. Be warned: do not make this tart without adding pumpkin pie spice! I'm so glad I didn't replace a good traditional dessert with this one on thanksgiving day. I would have been terribly disappointed. It was edible, but not something I would choose to make again. I could modify the recipe to make it better, but then I could just use a better recipe. I can appreciate the ease of the recipe and how few ingredients there are, but it needs one more. Also... I had to bake the tart for almost an hour for it to set at all so it wouldn't be soupy. Since only one other person complained slightly of this, I'm inclined to believer it was user error. However, I did notice that the recipe instructions said to bake for 30 minutes, while the overview at the top said 40.
By Tatiana Morales
on May 19, 2012
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Is PERFECT!!!! Easy and delicious!!!!
By Sconsingirl
Hebron, IN
on April 19, 2012
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THIS IS FABULOUS! It's one of my new favorite desserts - and I'm not much of a dessert person if it doesn't contain chocolate. I made it at Thanksgiving and Easter and it was a hit! Dessert really can't be easier than this. I have never liked pumpkin pie, but I absolutely adore this. My husband always requests pumpkin pie for his birthday, but he just might request this now!
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