Best 10 Pumpkin Tart With Gingersnap Crust Recipes

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Are you in search of a delectable dessert that combines the flavors of fall and the warmth of spices? Look no further than the "Pumpkin Tart with Gingersnap Crust"! This culinary masterpiece is a symphony of flavors and textures, featuring a creamy pumpkin filling nestled within a crispy gingersnap crust. Whether you're a seasoned baker looking to impress your friends and family or a novice cook eager to try something new, this recipe will guide you through each step, ensuring you create a dessert that is both visually stunning and undeniably delicious.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CHEESE TARTS WITH GINGERSNAP CRUST



Pumpkin Cheese Tarts with Gingersnap Crust image

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 12

4 cups finely chopped gingersnaps (about 60)
6 tablespoons unsalted butter, melted
1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup light brown sugar, firmly packed
1/2 teaspoon cinnamon
Pinch of nutmeg
Pinch of allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup pureed pumpkin
2 large eggs

Steps:

  • To make the crust: Preheat the oven to 300 degrees. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 1/2inch tartlet pans. Bake for about 7 minutes, or until crisp.
  • To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice. Set the ginger juice aside and discard the pulp. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again. Add the eggs, one at a time, mixing well after you add the first one, but do not over beat the mixture. Pour the filling into the tart pans and return them to the oven. Bake for 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill for up to 2 hours or overnight before serving.

PUMPKIN TART WITH GINGERSNAP CRUST



pumpkin tart with gingersnap crust image

Make and share this pumpkin tart with gingersnap crust recipe from Food.com.

Provided by crazymom

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1/2 cup unsalted butter, melted
1 tablespoon grated fresh ginger
1 lb cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch of grated nutmeg
1 pinch ground allspice
1 pinch ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree (fresh or canned)
2 large eggs

Steps:

  • Preheat the oven to 325 degrees.
  • To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
  • Add an additional tablespoon of melted butter if necessary.
  • Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
  • Bake about 7 minutes, or until set.
  • Remove from oven.
  • To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
  • Set the ginger juice aside and discard the pulp.
  • In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
  • Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
  • Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
  • Pour the filling into the tart pans and return them to the oven.
  • Bake for 25 to 30 minutes, or until the center is just firm to the touch.
  • Cool to room temperature, then chill for up to 2 hours or overnight before serving.

PUMPKIN-GRAND MARNIER TART WITH GINGERSNAP CRUST



Pumpkin-Grand Marnier Tart With Gingersnap Crust image

A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.

Provided by Outta Here

Categories     Tarts

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 20

nonstick cooking spray
30 gingersnap cookies, finely crushed
1 tablespoon sugar
4 tablespoons unsalted butter, melted
3 eggs
1 cup canned pumpkin (NOT pie filling mix)
1/2 cup evaporated milk
1 cup light brown sugar, firmly packed
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt
2 teaspoons orange peel, grated
1/4 cup Grand Marnier
3/4 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon Grand Marnier
1/2 teaspoon vanilla extract

Steps:

  • CRUST:.
  • Spray a 10-inch tart pan with nonstick cooking spray and set aside.
  • Preheat oven to 325ºF.
  • Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
  • Transfer to the tart pan, spreading over the bottom.
  • Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
  • Remove from the oven and cool on a rack.
  • FILLING:.
  • Put eggs into a large bowl and whisk lightly.
  • Slowly whisk in pumpkin and milk.
  • Stir in the sugars and spices, salt, orange peel and Grand Marnier.
  • Pour into cooled crust.
  • Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
  • Remove from oven and cool on rack. Then cover lightly and refrigerate.
  • Just before serving, make topping.
  • Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
  • Serve wedges of tart with a dollop of cream on top.

PUMPKIN CHEESECAKE TARTS WITH GINGERSNAP CRUST



Pumpkin Cheesecake Tarts with Gingersnap Crust image

Provided by Food Network

Categories     dessert

Yield 8 tartlettes

Number Of Ingredients 12

4 cups finely crushed gingersnaps
1 stick unsalted butter, melted
1 tablespoon grated fresh ginger
1 pound cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
Pinch of ground allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup fresh or canned pumpkin puree
2 large eggs

Steps:

  • Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
  • Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and well-combined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to over beat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST



Pumpkin Mousse Pie with Gingersnap Crust image

The gingersnap cookies and pumpkin pair perfectly in this pie. It's always a must-have dessert for our Thanksgiving get-together. -Bernice Janowski, Stevens Point, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1-1/2 cups finely crushed gingersnap cookies (about 30 cookies)
1 cup finely chopped pecans, toasted
1/3 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup packed brown sugar
1/2 cup half-and-half cream
3 large egg yolks
1 can (15 ounces) solid-pack pumpkin
2 teaspoons pumpkin pie spice
2 cups whipped topping
1/4 cup butterscotch-caramel ice cream topping
1/2 cup chopped pecans, toasted

Steps:

  • Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.

Nutrition Facts : Calories 516 calories, Fat 32g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 227mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 4g fiber), Protein 7g protein.

GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

PUMPKIN GINGERSNAP DESSERT



Pumpkin Gingersnap Dessert image

I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/3 cups cold milk
1 can (15 ounces) solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, cloves and nutmeg
2 cups whipped topping
TOPPING:
1-1/2 cups evaporated milk
1 cup packed brown sugar
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

Nutrition Facts :

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS



Gingersnap-Crusted Pumpkin Pie Cheesecake Bars image

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

Provided by brightlightz

Categories     Desserts     Cookies     Gingersnap Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

cooking spray
2 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
⅔ cup canned pumpkin
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 whole eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g

PUMPKIN PIE WITH GINGERSNAP CRUST



PUMPKIN PIE WITH GINGERSNAP CRUST image

Categories     Dessert     Christmas     Squash

Number Of Ingredients 13

¼ cup (½ stick) unsalted butter
8 ounces gingersnaps (about 3 cups)
1 tablespoon all-purpose flour
¾ cup plus 1 tablespoon sugar
2 large eggs
One 15-ounce can pumpkin purée
¾ cup half-and-half
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves

Steps:

  • http://www.slate.com/blogs/browbeat/2012/11/19/pumpkin_pie_with_gingersnap_crust_a_vast_improvement_over_p_te_bris_e.html

PUMPKIN CHIFFON PIE WITH GINGERSNAP CRUST



Pumpkin Chiffon Pie With Gingersnap Crust image

This is an adaptation of a recipe in Woman's Day that used and Oreo Cookie crust. I like this dessert because you make it the night before serving. My dad said this was better than regular pumpkin pie, and I'd agree!

Provided by Ppaperdoll

Categories     Pie

Time 42m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
36 gingersnap cookies, finely crushed with a rolling pin
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons brandy or 2 tablespoons water
1 1/4 cups pumpkin puree
1 cup evaporated milk
3/4 cup packed light-brown sugar
4 egg yolks
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
3/4 cup heavy cream

Steps:

  • For the crust, stir melted butter and cookie crumbs in medium bowl until mixed. Press into bottom and sides of 9 inch pie plate. Refrigerate.
  • For the fillin, sprinkle gelatin into a small glass measuring cup and add brandy. Let stand.
  • In a medium saucepan, whisk pumpkin puree, evaporated milk, brown sugar, egg yolks, cinnamon, nutmeg, and salt until smooth. cook over medium heat for 8 minutes, stirring continuously. (Instant read thermometer should read 140 degrees.) Continue stirring at 140 degrees for three more minutes. Remove from heat.
  • Microwave gelatin mixture on high 10 seconds. Whisk into pumpkin mixture with electric mixer.
  • Pour filling into large bowl. Let cool by setting bowl in a larger bowl of ice water. Mixture should cool to consistency of runny honey.
  • Whip cream on medium high until stiff peaks form. Fold gently into pumpkin mixture and pour into cooled crust. Refrigerate overnight.
  • Before serving, let stand at room temperature for 15 minutes. Cut into 8 wedges with sharp knife.

Tips:

- To blind bake the crust, preheat oven to 350°F (175°C). Line a 9-inch tart pan with parchment paper. Prick the bottom of the dough with a fork. Bake for 15-20 minutes, or until the crust is light golden brown. - For the filling, whisk together the pumpkin puree, eggs, sugar, spices, and salt. Pour the filling into the baked crust. Bake for 45-50 minutes, or until the filling is set. - To make the whipped cream, whip the heavy cream with the sugar and vanilla until stiff peaks form. Dollop the whipped cream on top of the tart. - For a more decadent tart, use a combination of heavy cream and cream cheese for the filling. - If you don't have any gingersnaps, you can use graham crackers or vanilla wafers for the crust. - You can also add a streusel topping to the tart. To make the streusel, mix together flour, sugar, butter, and cinnamon until crumbly. Sprinkle the streusel over the filling before baking.

Conclusion:

This pumpkin tart with gingersnap crust is the perfect fall dessert. It's easy to make and always a hit with guests. The creamy, spiced filling pairs perfectly with the crispy gingersnap crust. Top it off with whipped cream for a truly indulgent treat.

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