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.

We spent Canadian Thanksgiving at my parents place this year, and I decided to try something a little different for dessert, but not too different because traditional foods during the holidays are important!  Especially when it comes to pumpkin pie.  While I didn’t want to serve a traditional pumpkin pie, I knew I still wanted the pumpkin flavour for dessert after our big turkey dinner.  So instead I decided to a add a cookie crust.

This pumpkin tart recipe is so delicious and very easy to make.  It tastes just like a pumpkin pie but instead of a traditional pie crust, this dessert has a gingersnap cookie crust.  The ginger flavour pairs perfectly with the pumpkin and fall spices in the filling.

And the best part about making this tart is that the crust is so much easier to make than a traditional crust.  All the labour required to make the crust is to add a package of gingersnap cookies and melted butter to a food processor and you’re done!  This crust is a time saver, and we all know that at holiday time, keeping things easy is key!

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Pumpkin Tart with a Gingersnap Cookie Crust

 

Author: Jo-Anna Rooney

Recipe type: Dessert

 

 

 

 

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
• ⅓ cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp cloves
• ¼ tsp salt

 

Instructions

1. To Make the Gingersnap Cookie Crust:
2. Preheat your oven to 325 degrees.
3. Add the gingersnap cookies to a food processor and grind them until they are fine crumbs.
4. Add the melted butter to the processor and process until moistened.
5. Press the gingersnap crumb mixture firmly into the bottom and up the sides of a 9 inch tart pan (with a removable bottom).
6. Place the tart pan on a baking sheet and bake for 8 - 10 minutes.
7. Remove the tart crust from the oven and let cool to room temperature.
8. To make the pumpkin filling:
9. While the tart crust is cooling you can make the filling.
10. Turn up your oven temperature to 375 degrees.
11. In a bowl whisk together the eggs.
12. In a separate bowl, combine the pumpkin puree, cream, sugars and spices.
13. Then add the whisked eggs to the pumpkin mixture and combine thoroughly.
14. 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.
15. Let the tart cool completely before serving. It needs this time for the filling to set completely.
16. Serve with ice cream or whipping cream! Yummy!

 

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I hope you all enjoy this recipe and have a wonderful Thanksgiving!

Jo-Anna