Food Network
Home> Recipes> Holidays and Parties>
Ginger Pumpkin Tart Recipe

Ginger Pumpkin Tart

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 40

Showing 21-30 of 40

Sort by:

Newest

  • on December 07, 2009

    Flag

    I tried the recipe for the first time as an entry for my office bake-off competition, and although I didn't place, it came out quite well & was well liked! I'll definitely make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2009

    Flag

    I think I should have made this tart the night before. Maybe 8-12 hrs in the fridge would have set the filling. I made as directed, and when served, the filling was a bit runny.

    I also thought the crust took longer to pre-bake than indicated in the recipe.

    The crust was really the best part of the dessert, imho. Id make it again and fill it with something different.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 02, 2009

    Flag

    This was such an easy recipe and a great substitue for the tired pumpkin pie which I am getting bored with. It was really easy to make which I love! I was a little concerned about no spice added to the filling and came very close to adding some, but I decided not to and it was perfect! The spiceyness of the ginger cookies gives the tart all it needs. Make sure you try the cookies before you use them to make sure they are strong enough - otherwise it will be bland like others have noted. Everyone loved it and I will definitely make it again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 29, 2009

    Flag

    Pumpkin pie? Never again, now just Ginger Pumpkin Tart, delicius!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2009

    Flag

    I made this the other day, and I used a graham cracker crust instead of ginger. And I also added some cinnamon to the filling. Though the pie didn't set how Claire's did in the show, maybe I should have cooked it a little bit more, but it turned out awesome anyway. Every body loved the pie, and it was a major success, and I will be making it more for the holidays. Excellent, easy, and quick recipe! Worth trying!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2009

    Flag

    First I want to say if you are not a fan of ginger snap type cookies this recipe is not for you. I was concerned because of no spices in the pumpkin filling but with the Ginger Snap cookie crust you don't need it. It was great and everyone who ate it loved it. With the exception of the brother in law who hates pumpkin. Will add to my recipe collection.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 28, 2009

    Flag

    I've made several of her recipes, and have been quite happy w/ them. This one was a great disappointment. The filling was bland - I had hoped the crust would give it a kick, but it did not. Took longer to bake to set, but the crust towards the middle was soggy when served. And yes, I did pre-bake the crust and follow directions. Will not make again. My usually easy to please Thanksgiving guests were also disappointed. Sorry, Claire.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 27, 2009

    Flag

    Loved the simplicity of the recipe. I may cut back just a little on the number of cookies next time. I felt the need to add traditional pumpkin pie spices to the filling to help it compete with the flavorful crust. This recipe is a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 27, 2009

    Flag

    I followed your recipe exactly, (using the swedish thin ginger cookies for the crust, and we loved it! I used an 11 inch round tart pan instead of the 9 inch, and the crust to filling ratio was perfect. Thank you, Claire :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 26, 2009

    Flag

    It just seemed like it took forever to crush up these gingersnap cookies. I used gingersnap cookies ... should I not have? Was I supposed to use just ginger cookies???? I guess that was my fault. I agree with Teresa, the ratio of cookies to filling seemed disporportionate.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.