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Ginger Pumpkin Tart Recipe

Ginger Pumpkin Tart

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • 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.

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  • on May 19, 2012

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    Is PERFECT!!!! Easy and delicious!!!!

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  • 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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  • on January 07, 2012

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    Easy and delicious! It's amazing that this tart only has 5 ingredients. The tart is so tasty, and it comes out looking beautiful!

    One warning though: watch the crust... these ginger cookie crumbs WILL burn quickly. Keep a close eye on them.

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  • on December 24, 2011

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    Huge hit at this past Thanksgiving dinner....my husband doesn't want to see a regular pumpkin pie ever again!

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  • on December 03, 2011

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    I thought that this recipe was very easy to make and was delicious. I know that Claire only had 5 ingredients to work with, but I made a caramel sauce to top my tart off with. I was very pleased with this recipe.

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  • on December 02, 2011

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    A really easy recipe, but you MUST add pumpkin pie spices (cinnamon, nutmeg, ginger, cloves or it will be rather bland. This is a great start.

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  • on November 26, 2011

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    Fantastic!! Wanted something different this year for thanksgiving and thought this was a little too easy at first (I like to serve up labor-intensive recipes. But the contrast of spicy gingersnaps and creamy pumpkin filling make it seem much more complex than it actually is! I did add pumpkin pie spice and made a maple bourbon whipped cream (see bobby flay's recipe. Those two additions made it a definite do-again for future thanksgivings!

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  • on November 26, 2011

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    Super easy, super fast, super delicious!
    Everyone loved it! I usually don't like pumpkin pie but this tart tastes really fresh! You can really taste the pumpkin flavor and the crust is a must! I added 'pumpkin pie spices' to both the crust and the filling: delicious! Thanks Claire!
    P.S I used the same recipe for the crust to make a pumpkin ice cream pie with store bought pumpkin ice cream and whipped cream....it was delicious!

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  • on December 29, 2010

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    I ended up using regular store bought ginger snaps, and had a hard time crushing them into crumbs. It was worth the effort though. I also ended up using a whole stick of butter rather than 6 tbsp because I couldn't get it to stay together. I also used 2 tsp of cinnamon, and 1/4 tsp each of nutmeg and ginger. Came out perfectly! My husband is not a huge gingersnap fan so next time I will probably try a graham cracker crust.

    But all in all -- delicious! My family snarfed this down on Christmas Day.

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