I remember my first Thanksgiving that I decided to cook. Remember, this was during the ages where I thought a kitchen was there for decoration, not utilization. I bought a pie (yes, one of those frozen ones) and I burnt it beyond recognition. I was crushed. I have made no secret of my lack of cooking skills way back when and, looking back on that incident, if I could tell my twenty-something self to stop beating myself up over it, I would.
Normally, for the holidays, I make a dessert that doesn’t take me back to the burnt frozen pie days and it turns out okay. However, pumpkin pie – oh heck no. I didn’t want to dare try it. That was until I saw an episode of 5 Ingredient Fix and Claire Robinson made this Ginger Pumpkin Tart that was SO simple, it is officially going in my tried and true arsenal. The key is the crushed gingersnaps – so much flavor in that simple crust. I added a bit of pumpkin pie spice to the filling, topped the final product with a touch of Cruzan laced whipped cream and it was the perfect ending to a holiday meal.
So, the next time you decide that time is not on your side and you don’t have time to make a pumpkin pie from scratch, think twice, pull out this recipe and give it a shot. This recipe will have you baking in stilettos in no time.