Pumpkin Gingersnap Tart is perfect for your Thanksgiving table. A creamy filling, crunchy ginger crust and maple whipped cream makes the most amazing combination.
As we roll straight into November, tarts and pies are top of mind and I am here for all of it. With Thanksgiving only a few weeks away I am excited to share my favorite tarts with you throughout the month. Pumpkin Gingersnap Tart is one that will be a fan favorite on your thanksgiving table. Simple and classic flavors poured into a gingersnap cookie crust. If you choose to go the more traditional route, you can use our Perfect Pie Dough Crust instead of the gingersnap cookie crust and you will have a pumpkin tart all will love. How To Make Pumpkin Gingersnap Tart
There are so many tarts to fall in love with this season, but there is truly nothing better than a classic pumpkin flavor and made even better paired with gingersnap cookie crust.
Gingersnap Cookie Crust
The gingersnap cookie crust has only three ingredients but adds so much personality to this tart. Combine gingersnap cookies into a food processor until they are a fine crumb. Add the sugar and melted butter into the processor with the cookie crumbs and pulse a few more times to combine the ingredients and you will see the crumb become when and slightly stick together. Using a removable bottom tart pan, press the Gingersnap Cookie crust into the tart pan and pack tightly on the bottom and around the sides.
The pumpkin filling is so creamy and flavorful and pairs perfectly with the gingersnap crust. In a large mixing bowl, whisk together the pumpkin puree (don’t use pumpkin pie filling), sweetened condensed milk, sour cream, cinnamon, ginger and vanilla extract and eggs. Pour the pumpkin filling into the prepared tart crust and bake for thirty five to forty minutes or until the top is golden and the center is firm.
Maple Whipped Cream
Fresh whipped cream is the best topping for a slice of pumpkin tart. Whipped cream sweetened with powdered sugar and maple syrup is the best paired with the spices and pumpkin flavor. Make sure that the whipping cream is very cold to get the best results when whisking.
Tips To Make the Best Pumpkin Tart
Making a tart versus a pie does not make a huge difference, but I love the elegance of a tart. Here are a few tips that will make baking this pumpkin tart a breeze.
- When purchasing a tart pan, make sure the buy one that has a removable bottom. This is make your like a lot easier when you are trying to remove the tart from the pan! Here is a Removable Bottom Tart Pan that I love.
- When working with a cookie crumb base, make sure the use your food processor to make the crumb very fine and then you can mix the remaining ingredients in the food processor
- I like to refrigerate the crust while I prepare the filling so that the crust can get hard and will keep its shape when you pour the liquid into the crust before baking
- Baking pumpkin pie can be tricky because you don’t want under bake or over bake the filling. You will know when the pumpkin pie filling is ready because the edges will start to puff up and will become slightly golden and the center will have a slight jiggle. Once the pie is refrigerated the filling will set and be nice and firm.
- If you prefer to go with a more classic Pumpkin Tart, you can replace the gingerbread crust with our Perfect Pie Dough recipe
Pumpkin Gingersnap Tart
- Prep Time: 30
- Cook Time: 35-40
- Total Time: 1 hour 20 minutes
- Yield: 10-12 1x
2 Cups Gingersnap Cookie, Crushed
1/4 Cup Unsalted Butter, Melted
1 Tbsp Granulated Sugar
Pumpkin Pie Filling
1 (15oz) Can Pumpkin Puree
1 (14oz) Can Sweetened Condensed Milk
1/4 Cup Sour Cream
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/2 tsp Vanilla Extract
Maple Whipped Cream
2 Cup Heavy Whipping Cream
1/4 Cup Powdered Sugar
2 Tbsp Maple Syrup
Prepare the Gingersnap Cookie Crust
- Preheat oven to 350 degrees F
- In a food processor, pulse the gingersnap cookies until made into a fine crumb
- In a small bowl combine the gingersnap crumb, sugar and butter and mix until combined
- Press the gingersnap mixture into a 9 inch pan and press until it cover the bottom and sides of the pie pan and packed tight
- Set crust aside
Prepare the Pumpkin Filling
- In a medium bowl, combine the pumpkin puree, condensed milk, sour cream, spices, vanilla extract and eggs
- Whisk until smooth and pour into gingersnap tart pan
- Bake the tart for 35-40 minutes or until the filling is firm and golden
Prepare the Maple Whipped Cream
- In a mixing bowl with whisk attachment, combine the heavy cream, powdered sugar and maple syrup and whisk until it starts to thicken (don’t over mix)
- Once the pumpkin gingerbread tart is cool, spread the whipped cream on top of the pumpkin tart or slice the tart and garnish each slice with whipped cream
- Serve and enjoy or refrigerate until ready to serve
Keywords: Pumpkin Gingersnap Tart