Double Ginger Pumpkin Tart

Elevate your autumn dessert game with this irresistible Double Ginger Pumpkin Tart, a sophisticated twist on classic pumpkin pie. Featuring a spiced ginger snap cookie crust and a creamy pumpkin filling infused with both ground and freshly grated ginger, this tart delivers bold, warming flavors in every bite. Hints of cinnamon and nutmeg round out the aromatic spices, while the rich, velvety texture of the filling contrasts beautifully with the crisp crust. With just 20 minutes of prep time, this show-stopping dessert is perfect for holiday gatherings, dinner parties, or cozy evenings at home. Serve it chilled with a dollop of whipped cream for an indulgent finish that will delight your taste buds. This recipe embraces the flavors of fall, making it a must-try seasonal treat!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 250 grams ginger snap cookies
• 70 grams unsalted butter, melted
• 425 grams pumpkin puree (unsweetened)
• 120 milliliters heavy cream
• 100 grams brown sugar
• 2 large eggs
• 1 teaspoon ground ginger
• 2 teaspoons fresh ginger, grated
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon salt
• 0 whipped cream (optional, for serving)

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

Place ginger snap cookies in a food processor and pulse until finely crushed into crumbs.

Step 3

In a mixing bowl, combine the ginger snap crumbs and melted butter. Mix until the crumbs are evenly coated.

Step 4

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the bottom of a glass to press the crust evenly.

Step 5

Bake the crust in the preheated oven for 8-10 minutes, then remove and let it cool completely.

Step 6

In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, ground ginger, grated fresh ginger, ground cinnamon, ground nutmeg, and salt until smooth and well combined.

Step 7

Pour the pumpkin filling into the cooled ginger snap crust.

Step 8

Bake the tart in the oven for 40-45 minutes, or until the filling is set but still slightly wobbly in the center.

Step 9

Remove the tart from the oven and let cool to room temperature. Then refrigerate for at least 2 hours or overnight.

Step 10

Serve slices of the chilled tart with a dollop of whipped cream, if desired.

Nutrition Facts

Serving size	(1091.5g)

Amount per serving	% Daily Value*
Calories	2743.4

Total Fat 148.1g	0%
Saturated Fat 75.5g	0%
Polyunsaturated Fat g
Cholesterol 660.8mg	0%
Sodium 2079.4mg	0%
Total Carbohydrate 342.4g	0%
Dietary Fiber 12.3g	0%
Total Sugars 201.9g
Protein 37.9g	0%

Vitamin D 82IU	0%
Calcium 501.2mg	0%
Iron 13.1mg	0%
Potassium 2440.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 5.3%

Carbs: 48.0%