Save Recipe Print
Ginger Pumpkin Tart
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

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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Ginger Pumpkin Tart

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories