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Hi I’m Jo-Anna from the blog A Pretty Life in the Suburbs, and I’m so happy to be back sharing a scrumptious Thanksgiving recipe with you! The last time I was over here I shared a Baked Brie with Blueberry Chutney recipe, and this time I’m sharing a Pumpkin Tart with a Gingersnap Cookie Crust that pairs perfectly with the Kendall-Jackson Vintner’s Reserve Chardonnay.
There’s something so comforting about pumpkin pie during the holidays, but sometimes it’s fun to give a classic dessert a little twist. This Pumpkin Tart with a Gingersnap Cookie Crust has all the delicious pumpkin flavor and warm fall spices you love, but with an easy gingersnap cookie crust instead of traditional pie crust. Looking for Thanksgiving inspiration? Check out our guide on the best wines for Thanksgiving dinner.
What You Need to Make Pumpkin Tart
The ingredient list for this pumpkin tart is pretty simple. You’ll need a few ingredients for the gingersnap cookie crust and a handful of pantry staples for the pumpkin filling.
For the gingersnap cookie crust
- About 40 gingersnap cookies
- ¼ cup butter, melted
For the pumpkin filling
- 2 cups pureed pumpkin
- 2 eggs
- 1½ cups light cream
- ½ cup sugar
- â…“ cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp cloves
- ¼ tsp salt
I love how easy the crust is to make. You simply grind the gingersnap cookies into fine crumbs, add melted butter and press the mixture into the tart pan. No traditional pie crust required!
How to Make Pumpkin Tart with a Gingersnap Cookie Crust
This pumpkin tart comes together in a few easy steps. You’ll make the gingersnap cookie crust first, then prepare the pumpkin filling while the crust cools.
- Make the cookie crust: Preheat your oven to 325 degrees. Add the gingersnap cookies to a food processor and grind them into fine crumbs. Add the melted butter and process until the crumbs are moistened.
- Press and bake the crust: Firmly press the gingersnap mixture into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place the tart pan on a baking sheet and bake for 8 to 10 minutes. Let the crust cool to room temperature.
- Make the pumpkin filling: While the crust is cooling, increase the oven temperature to 375 degrees. Whisk the eggs in a bowl. In a separate bowl, combine the pumpkin puree, cream, sugars and spices. Add the whisked eggs to the pumpkin mixture and combine thoroughly.
- Fill and bake: Pour the pumpkin filling into the cooled cookie crust and bake for 35 to 45 minutes. You’ll know the filling is set when you gently jiggle the tart pan and the center moves like gelatin. It shouldn’t be watery, but it should have a little jiggle.
- Cool before serving: Let the tart cool completely before serving. The filling needs this time to set completely. Serve with ice cream or whipping cream.
For the full recipe, including the complete ingredient list and detailed instructions, see the recipe card below.
Pumpkin Tart with a Gingersnap Cookie Crust Recipe
Recipe Type:
Dessert
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Servings:
8
Ingredients
Gingersnap Cookie Crust:
- ~ 40 gingersnap cookies
- ¼ cup of butter, melted
Pumpkin Filling:
- 2 cups pureed pure pumpkin
- 2 eggs
- 1½ cups light cream
- ½ cup sugar
- â…“ cup brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp cloves
- ¼ tsp salt
Instructions
To Make the Gingersnap Cookie Crust:
- Preheat your oven to 325 degrees.
- Add the gingersnap cookies to a food processor and grind them until they are fine crumbs.
- Add the melted butter to the processor and process until moistened.
- Press the gingersnap crumb mixture firmly into the bottom and up the sides of a 9 inch tart pan (with a removable bottom).
- Place the tart pan on a baking sheet and bake for 8 - 10 minutes.
- Remove the tart crust from the oven and let cool to room temperature.
To make the pumpkin filling:
- While the tart crust is cooling you can make the filling.
- Turn up your oven temperature to 375 degrees.
- In a bowl whisk together the eggs.
- In a separate bowl, combine the pumpkin puree, cream, sugars and spices.
- Then add the whisked eggs to the pumpkin mixture and combine thoroughly.
- Pour the pumpkin tart filling into the cooled gingerbread cookie crust, and bake in a 375 degree oven for 35 to 45 minutes. You will know the pie filling is set when you jiggle the tart pan, and the centre of the filling moves like gelatin. Not watery, but gelatin-y.
- Let the tart cool completely before serving. It needs this time for the filling to set completely.
- Serve with ice cream or whipping cream! Yummy!
What Wine Goes with Pumpkin Tart?
For this pumpkin tart, I love pouring a glass of Kendall-Jackson Vintner’s Reserve Chardonnay. The creamy pumpkin filling and warm fall spices make such a delicious pairing with Chardonnay.
The gingersnap cookie crust also brings a little extra ginger flavor to the dessert, which works beautifully with the pumpkin and spices in the filling. It’s a lovely combination to enjoy after a big Thanksgiving dinner.
So once your tart has cooled and you’re ready for dessert, pour yourself a glass of Chardonnay, add a little ice cream or whipping cream and dig in. Yummy!
Can I use a gingersnap cookie crust for pumpkin pie?
Absolutely! That’s exactly what I love about this recipe. Instead of a traditional pie crust, the pumpkin filling is baked in a simple gingersnap cookie crust made with gingersnap cookies and melted butter.
How do you make a gingersnap cookie crust?
I make this crust by grinding about 40 gingersnap cookies into fine crumbs in a food processor. Then I add melted butter and process the mixture until it’s moistened. Press it firmly into a 9-inch tart pan and bake it for 8 to 10 minutes.
How do you know when pumpkin tart is done?
I like to gently jiggle the tart pan to check the center of the filling. It should move like gelatin, not like a liquid. The tart will continue to set as it cools, so let it cool completely before serving.
How long does pumpkin tart need to cool?
The tart needs to cool completely before serving so the pumpkin filling has time to set. I know it’s tempting to dig in right away, but it’s worth the wait!
What do you serve with pumpkin tart?
I love serving this pumpkin tart with ice cream or whipping cream. And for the wine pairing, a glass of Kendall-Jackson Vintner’s Reserve Chardonnay is a delicious choice.
