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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
1 hr
This classic pumpkin tart is easy to make and super adaptable. Not a fan of gingersnap cookies? Graham crackers work great in their place. This tart can be made 1 day in advance, kept covered in the refrigerator and brought up to room temperature before serving.
Made this? Let us know how it went in the comment section below!
Editor's Note: This recipe page was updated on August 13, 2021.
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Ingredients
For crust
- 2 cups
finely crushed gingersnap cookies
- 6 Tbsp.
butter, melted
Pinch kosher salt
For filling
- 4
eggs
- 3/4 cup
brown sugar
- 1
(15-oz.) can pumpkin purée
- 1/2 cup
whole milk
- 1/2 cup
heavy cream
- 1 tsp.
pure vanilla extract
Pinch kosher salt
Whipped cream, for serving (optional)
Directions
- Step 1Preheat oven to 375°. In a large bowl, combine gingersnap crumbs, butter, and salt. Press into a 8" or 9" tart pan and set aside.
- Step 2In a large bowl using a hand mixer, beat eggs. Add sugar, pumpkin purée, whole milk, heavy cream, vanilla, and salt and beat until smooth. Pour over crust and bake until mostly set, 40 to 45 minutes. (It will be slightly jiggly in the center.) Let cool completely before removing from pan. Slice and serve with whipped cream if using.
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