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.
Gather The Ingredients
Just a Few Ingredients
Turns into a luscious filling
Time to Cool
Top With A Dollop of Rum Laced Whipped Cream and Enjoy!
- 2 1/2 cups crushed gingersnap cookies
- 6 tablespoons butter, melted
- 1 (15-ounce) can pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large egg yolks
- 1/2 teaspoon pumpkin pie spice
- Pinch salt
- Preheat oven to 350 degrees F.
- Put a 9-inch removable-bottom fluted tart pan on a baking sheet and set aside.
- To make the crust, combine the gingersnap cookie crumbs and melted butter in a large bowl.
- Add the crumbs to the tart pan and evenly press over the bottom and up the sides.
- Bake until set and a bit darker in color, 10 to 12 minutes.
- Remove from the oven and set aside to cool.
- For the filling, whisk together the pumpkin, condensed milk, egg yolks, salt and pumpkin pie spice in a large bowl, making sure it is well blended.
- Pour the pumpkin mixture into the cooled crust, return to the oven and bake until set and beginning to brown on the top, about 30 minutes.
- Remove the tart from the oven and let it cool to room temp.
- Chill the tart in the refrigerator for at least an hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice.
- Top with a rum laced whipped cream and enjoy!
Recipe adapted from Claire Robinson
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