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. If you’re looking for a twist on classic pumpkin pie, this is definitely it. The tart is smooth, pumpkin-spiced, and simply divine. 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
- Wait time is cut in half because it cools down a lot quicker than pie!
- 4 ingredient Gingersnap crust is a twist on a classic graham cracker crust made with crisp ginger cookies or wafers along with some spice, pinch of salt and butter - the flavours really take this pumpkin pie to a whole new level.
- The filing is smooth, perfectly spiced and not overly sweet like some can be. A perfectly balanced pumpkin custard filling.
Pumpkin Gingersnap tart Ingredients:
- Gingersnap Cookies- Graham crackers or biscoff cookies or any cookies can also be used, or a Buttery pie crust
- Pumpkin Puree- Make sure you use 100% pure pumpkin puree, not pumpkin pie filling which is already sweetened and spiced
- Sweetened Condensed Milk- Provides sweetness and is key to the lusciously smooth and creamy texture of this pie. Not to be confused with evaporated milk! Because it is sweetened there is no need to add more sugar - that would make this filling way too sweet!
- Spices- Cinnamon and pumpkin pie spice the Fall flavour cozy, warming spices for that familiar pumpkin pie flavor. (nutmeg, clove, ginger and allspice can also be added if desired) See recipe notes below for a substitute for pumpkin pie spice.
- Whipping Cream- Heavy whipping cream is a must-have for the topping
- Maple Syrup- To flavor the custard - its more to deepen the flavours not to sweetened - leave out if you don’t have it.
- Salt- just a pinch to intensify the other ingredients.
- Eggs-it wouldn’t be a true custard without eggs, which provide thickening and structure and help the filling set. You’ll need two eggs.
- Vanilla-just a splash of vanilla extract for complexity and to enhance all the other flavors.
- Bourbon- This is optional but of all the times I have added it to the whipping cream and to this tart - people always rave about the flavour of it and how beautifully it goes with the pumpkin and ginger - so I totally recommend it. If leaving out no need to replace it with any thing.
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 and pinch of salt and then press into and up the sides of your pie plate. Bake a few minuets 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 (I use my whisk but feel free to use a mixer if you need to for a smooth filling)
- Pour the pumpkin filling into the prepared tart crust and bake until the top is golden and the center is firm. 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 should jiggle a little in the center, but not be wet and super jiggly all over. Remember not to slice into the tart right away… pumpkin pie needs time to set, which happens during the cooling and refrigerating process. It’s so tempting to try a bite, but be patient… they’ll be worth the wait!When its finished baking, it will be puffy in the pan. Don’t worry, as it cools, the filling will sink back down… just like a classic pumpkin pie would.
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
- 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 and evenly press over the bottom and up the sides with 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. 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. (Feel free to use a mixer if needed to get it 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 and store leftovers in the refrigerator for up to 1 week.
- Pumpkin tart can be served cold, at room temperature, or slightly warmed. Personally, I prefer cold or room temperature.
- NOTE: Any crushed gingersnap cookie or any crushed cookies will do; just be sure to use 2 ½ cups crumbs for the crust.
- Make Ahead Instructions: Cooled pumpkin pie bars can be frozen up to 1-2 months. Thaw overnight in the refrigerator.
- Pumpkin: I prefer canned pumpkin, not fresh pumpkin puree in this recipe. Fresh will work in a pinch, but the filling will be tastier and more firm using canned. Do not use pumpkin pie filling.
- Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use ½ teaspoon each: ground allspice and ground ginger AND ¼ teaspoon each: ground nutmeg and ground cloves.