Ginger Pumpkin Tart

Ginger Pumpkin Tart Recipe

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Wallace Hale


this is one of my favorites from saved recipes


★★★★★ 1 vote

6to8 servings
20 Min
50 Min


  • 21/2 c
    crushed gingersnap cookies
  • 6 Tbsp
    melted, unsalted butter
  • 1
    15oz can pumpkin puree preferrably organic
  • 3/4 c
    sweetened condensed milk
  • 2 large
    egg yolks
  • ·
    pinch salt

How to Make Ginger Pumpkin Tart


  1. put a 9-inch removable-bottomed fluted tart pan on a baking sheet. Make the crust by combing the cookie crumbs with the melted butter until well blended. Pour the butter coated crumbs into the tart pan evenly an press over the bottom an up the sides of the pan with a measuring cup. bake until set an bit darker in color about 10 to 12 min at 350 degrees f. set aside to cool
  2. In a bowl, whisk together the pumpkin, condensed milk, yolks, an pinch salt until well blended. Pour the filling into the cooled crust, return to the oven, an bake until set an beginning to brown on top, about 30 min at 350degrees f. remove the tart from oven, cool to room tempeture, an then refregerate for at least 1 hour or until ready to serve ummm ummm

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About Ginger Pumpkin Tart

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #tarts

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