Ingredients for Pumpkin Grand Marnier Tart With Gingersnap Crust
- Nonstick Cooking Spray
- Gingersnap Cookies
- Sugar
- Unsalted Butter
- 2 large eggs
- Canned Pumpkin
- Evaporated Milk
- Light Brown Sugar
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Ground Cloves
- ½ teaspoon salt
- 1 tablespoon finely grated orange zest
- 2 tablespoons Grand Marnier
- Whipping Cream
- 2 tablespoons powdered sugar (for topping)
- Vanilla Extract
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How to Make Pumpkin Grand Marnier Tart With Gingersnap Crust
- **Crust:**
- Preheat oven to 325°F (160°C). Spray a 10-inch tart pan with nonstick cooking spray.
- In a medium bowl, combine gingersnap crumbs, melted butter, and granulated sugar. Mix with a fork until evenly moistened.
- Press the crumb mixture into the bottom and up the sides of the prepared tart pan. Use plastic wrap or the bottom of a measuring cup to ensure an even layer.
- Bake for 8 minutes. Cool completely on a wire rack before filling.
- **Filling:**
- In a large bowl, whisk together eggs lightly.
- Gradually whisk in pumpkin puree, milk, brown sugar, granulated sugar, pumpkin pie spice, ground cinnamon, salt, orange zest, and Grand Marnier. Mix until well combined.
- Pour the pumpkin filling into the cooled crust.
- Bake on the middle rack of the preheated oven for 40-50 minutes, or until the filling is set. The center should be just slightly jiggly.
- Let the tart cool completely on a wire rack. Cover lightly and refrigerate for at least 2 hours (or preferably overnight) to allow flavors to meld and the filling to set completely.
- **Topping (Just Before Serving):**
- In a small bowl, lightly whip the heavy cream with powdered sugar, Grand Marnier, and vanilla extract until soft peaks form.
- Serve chilled tart wedges topped with a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
126g
Fat
43g
Carbs
15g
