Pumpkin Gingersnap Tart

a slice of pumpkin gingerbread tart on a stack of plates
  • Author: kristen massad
  • Prep Time: 30
  • Cook Time: 35-40
  • Total Time: 1 hour 20 minutes
  • Yield: 10-12 1x



Gingersnap Crust
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
2 Eggs

Maple Whipped Cream
2 Cup Heavy Whipping Cream
1/4 Cup Powdered Sugar
2 Tbsp Maple Syrup


Prepare the Gingersnap Cookie Crust 

  1. Preheat oven to 350 degrees F
  2. In a food processor, pulse the gingersnap cookies until made into a fine crumb
  3. In a small bowl combine the gingersnap crumb, sugar and butter and mix until combined
  4. 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
  5. Set crust aside

Prepare the Pumpkin Filling 

  1. In a medium bowl, combine the pumpkin puree, condensed milk, sour cream, spices, vanilla extract and eggs
  2. Whisk until smooth and pour into gingersnap tart pan
  3. Bake the tart for 35-40 minutes or until the filling is firm and golden

Prepare the Maple Whipped Cream 

  1. 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)
  2. 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
  3. Serve and enjoy or refrigerate until ready to serve


Keywords: Pumpkin Gingersnap Tart