Ginger Pumpkin Tart Recipe

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Ginger Pumpkin Tart

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
15oz can pumpkin puree preferrably organic
3/4 c
sweetened condensed milk
2 large
egg yolks
pinch salt


1put 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
2In 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

About this Recipe

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