Easy Pumpkin Ginger Snap Tart
This Pumpkin Gingersnap Tart is a wonderful dessert and a great way to get your pumpkin pie fix without too much effort at all. From the crunchy ginger snap press in crust to the creamy filling and the bourbon whip - three easy components put together to make a sweet fall treat to enjoy that is quick and easy to make. You guys love my 5-ingredient Pumpkin Pie so I know you will love this Pumpkin Tart. If you’re looking for a twist on classic Pumpkin Pie, this is definitely it. The tart is smooth, pumpkin-spiced, and a wonderful dessert to add to your fall dinner table. It’s easy to make and dangerously easy to eat.
Why you will love this pumpkin tart:
- It’s very easy to put together!!
- None of the fuss or stress of traditional pie crust to worry about
- Quick to make
- I used a Gingersnap crust for a twist on a classic graham cracker crust made with crisp ginger snap cookies or wafers but feel free to use honey graham cracker crumbs if you prefer
- The filing is smooth, perfectly spiced and not overly sweet with a subtle hint of maple flavour
Pumpkin Gingersnap tart Ingredients:
- Pumpkin Puree - I use canned pure pumpkin puree in this recipe not pumpkin pie filling which comes already sweetened and spiced (please do not confuse the two) - canned has less moisture than homemade pumpkin puree which ensures an evenly baked and set filling
- Condensed Milk - I get asked this a lot about condensed milk “should I use sweetened?” Yes that is the only kind of condensed milk out there - there is no such thing as unsweetened condensed milk. Condensed milk cannot be replaced with whipping cream or evaporated milk in this recipe as the condensed milk not only sweetens the filling but it also affects the texture and overall structure of the filling
- Eggs - Eggs help the structure and texture of the filling - make sure they are room temperature so that they can be fully combined with the rest of the filling ingredients.
- Maple Syrup - I use pure maple syrup. I love the flavor of maple syrup with pumpkin pie spices - there is only 2 tablespoons of it in this recipe so it is added for flavor not for sweetness - feel free to leave it out if you prefer
- Spices - I use ground cinnamon a pinch of salt and pumpkin pie spice which is a great blended spice perfect for pumpkin pies. If you do not have pumpkin pie spice simply make your own blend using a combination of these ground spices: Ginger, Cloves, Allspice, and Nutmeg. Adjust amounts according to taste. I used a pitch of cinnamon in the crust as well for extra flavour but that is optional.
- Vanilla Extract - pure vanilla extract is what I use and it adds delicious flavour to all baked goods
- Gingersnap Cookies - they are crushed to make crumbs for the crust - feel free to use graham cracker cookies instead or even chocolate wafer cookies
How To Make this Pumpkin Gingersnap tart:
This creamy and delicious tart only requires a few steps to make. Here is the breakdown - scroll down further for the full printable details:
Make the Gingersnap Cookie Crust
- Combine gingersnap cookie crumbs with butter cinnamon (if using) and pinch of salt and then press into and up the sides of your pie plate.
- Bake a few minutes then allow to cool while you make filling.
Make the Pumpkin Filling
- Whisk together the pumpkin puree, sweetened condensed milk, spices, vanilla extract and eggs until smooth and fully combined.
- Pour the pumpkin filling into the prepared tart crust and bake until the top is golden and the center is firm, approx 30-40 min. (use a pie shield if necessary if crust starts to brown too quickly) Allow to cool on rack until room temperature then chill for 1 hour or until completely set.
Make the Bourbon Whipped Cream
- Simply whip the cream and the sugar then add the vanilla and bourbon and whip until soft spreadable or pipeable peaks form.
- Then serve with the tart.
How can you tell the tart is done baking?
You will know when the pumpkin tart is ready because the edges will start to puff up and will become slightly golden and the center will have a slight jiggle. The tart needs to cool to room temperature out the oven and then I like to chill it so it has enough time to fully set making it easy to slice.
More pumpkin treats for you to enjoy:
- Creamy Pumpkin Pie Bars
- Brown Butter Pumpkin Layer Cake
- Homemade Pumpkin Granola
- Classic Pumpkin Scones
- Pumpkin Espresso Bundt Cake With A Chocolate Espresso Rum Glaze
- Pumpkin Cupcakes With Cream Cheese Frosting
- Brown Butter Maple Pumpkin Pie
- Marbled Chocolate Cheesecake Pumpkin Tart With A Biscoff Pecan Crust
For the Crust
- 2½ cups crushed thin ginger snap cookies
- 6 tablespoons butter, melted
- ½ teaspoon cinnamon
- Pinch of salt
For the Filling
- 1 cup pumpkin puree, organic if possible
- 1½ cup sweetened condensed milk
- 2 large eggs lightly beaten
- 2 Tablespoons maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ teaspoon vanilla extract
For the Bourbon Whipped Cream
- 1 Cup Heavy Cream
- ¼ Cup Powdered Sugar, (or Confectioner’s sugar)
- 1-3 Tablespoons Bourbon, depending on taste
- ½ Teaspoon Vanilla Extract
- Preheat oven to 350°F.
- Lightly grease 9 inch pie plate and set aside
For the ginger snap crust
- Crush ginger snap cookies in a food processor, pulse until they are fine crumbs. Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to pie plate or tart pan and evenly press over the bottom and up the sides with your fingers or the bottom of a measuring cup.
- Bake until set and a bit darker in color, 8 minutes. Remove from the oven and set aside to cool completely on wire racks
For the filling
- In a large bowl, whisk together the pumpkin purée, condensed milk, eggs, maple syrup, spices and salt until well blended and fully combined.
- Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 35-45 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1-2 hour or until ready to serve.
For the bourbon whip
- Add heavy whipping cream and powdered sugar to the bowl of a stand mixer or hand mixer with whisk attachment. Use the whisk attachment, and beat on low speed for 1-2 minutes until the sugar has dissolved and is incorporated into the heavy cream.
- Next, increase the speed to medium for an additional 3-5 minutes or until the whipped cream begins to form soft peaks. Turn off the mixer.
- Pour in the bourbon and vanilla, and continue to mix another 1-3 minutes until stiff peaks form. Dollop or pipe on to tart or serve it on the side with a dusting of pumpkin pie spice or cinnamon
- Slice and enjoy.
- Cover leftovers with foil or plastic wrap and store in the refrigerator for up to 1 week.
- Pumpkin tart can be served cold, at room temperature, or slightly warmed.
- NOTE: Any crushed gingersnap cookies or any crushed cookies will do; just be sure to use 2 ½ cups crumbs for the crust whatever cookies you choose - chocolate wafers work really well too
- Make Ahead Instructions: This Cooled pumpkin tart can be frozen up to 1-2 months. Thaw overnight in the refrigerator. he texture is never as delicious as when its fresh but it will still be tasty
- Pumpkin: canned pure pumpkin puree works best for this recipe as it contains less moisture and will result in a better filling for your tart - homemade pumpkin puree will work in a pinch just be sure to blot out as much moisture as possible before using it in the filling.
- Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use a combination of ground allspice, ground ginger, ground nutmeg and ground cloves. Feel free to adjust amounts to taste