Ingredients for Pumpkin Tart With Gingersnap Crust
- Gingersnaps
- Unsalted Butter
- Fresh Ginger
- 8 ounces cream cheese, softened
- Light Brown Sugar
- Ground Cinnamon
- ½ teaspoon ground nutmeg
- Ground Allspice
- ¼ teaspoon ground cloves
- Pinch of salt
- 1 ½ cups pumpkin puree
- 2 large eggs
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How to Make Pumpkin Tart With Gingersnap Crust
- Preheat oven to 325°F (160°C).
- Make the crust: In a medium bowl, combine 1 ½ cups gingersnap cookie crumbs and ¼ cup (½ stick) melted unsalted butter. Mix until evenly moistened and the mixture holds together when pressed.
- If needed, add 1 tablespoon more melted butter to achieve desired consistency.
- Press the crust mixture evenly into the bottom and halfway up the sides of eight 4-inch tartlet pans.
- Bake for 7-8 minutes, or until lightly golden and set. Remove from oven and let cool.
- Make the filling: Finely grate 1 tablespoon of fresh ginger. Press the grated ginger against a fine-mesh sieve into a small bowl, pressing firmly to extract all the juice. Set aside the ginger juice and discard the pulp.
- In a large bowl, beat together 8 ounces cream cheese (softened), ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, and a pinch of salt until smooth and creamy.
- Stir in the reserved ginger juice and 1 ½ cups pumpkin puree. Beat until well combined.
- Add 2 large eggs one at a time, mixing well after each addition. Do not overmix.
- Pour the filling into the prepared tart shells, filling almost to the top.
- Bake for 25-30 minutes, or until the center is just set and the edges are lightly golden. A toothpick inserted near the center should come out with moist crumbs attached.
- Let cool completely on a wire rack before chilling for at least 2 hours, or preferably overnight, for optimal flavor and setting.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
144g
Fat
114g
Carbs
34g
