PUMPKIN TART WITH GINGERSNAP CRUST
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
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.
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Afaq Noor
[email protected]This is my new favorite pumpkin tart recipe! The crust is perfectly crispy and the filling is creamy and flavorful. I love the addition of the gingersnap crumbs, which give the tart a unique and delicious flavor.
Ollie Rhodes
[email protected]The tart was easy to make and turned out beautifully. The gingersnap crust was a nice touch, and the pumpkin filling was creamy and delicious. I would definitely recommend this recipe.
James Bitner
[email protected]I'm not a huge fan of pumpkin pie, but this tart was really good! The gingersnap crust was a nice twist, and the filling was smooth and creamy. I would definitely make this again.
Amy Carruthers
[email protected]This tart is amazing! The crust is the perfect combination of sweet and spicy, and the filling is creamy and flavorful. I love that it's not too sweet, so it's perfect for a fall dessert.
VISHVAMITAR KINGRANI
[email protected]I made this tart for a party and it was a big success! Everyone loved the unique flavor of the gingersnap crust. The tart was also very easy to make, which is always a plus.
Courtney Taylor
[email protected]The pumpkin tart was delicious! The crust was crispy and flavorful, and the filling was smooth and creamy. I especially liked the hint of ginger in the crust. I would definitely recommend this recipe.
BeeUTeeFull Salvation Designs
[email protected]This pumpkin tart was a huge hit! The gingersnap crust was the perfect complement to the creamy pumpkin filling. I loved the addition of the spices, which gave the tart a warm and festive flavor. I will definitely be making this again for Thanksgivin