Description
A delicious and cozy dessert that combines the flavors of gingerbread and pumpkin, perfect for fall celebrations.
Ingredients
Scale
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup melted butter
- 1 can (15 oz) pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix gingerbread cookie crumbs and melted butter until combined.
- Press the mixture into the bottom and up the sides of a tart pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool.
- In a large bowl, whisk together pumpkin puree, brown sugar, heavy cream, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour the pumpkin mixture into the cooled crust.
- Bake for 45-50 minutes, or until the filling is set.
- Let the tart cool before serving.
Notes
- Serve with whipped cream for added richness.
- Can be made a day in advance and stored in the refrigerator.
- Adjust spices according to personal preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Gingerbread Pumpkin Tart, Fall Dessert, Pumpkin Tart, Gingerbread Dessert