Ginger Pumpkin Tart

1. 1

   Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.

2. 2

   Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended.

3. 3

   Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup.

4. 4

   Bake until set and a bit darker in color, 10 to 12 minutes.

5. 5

   Remove from the oven and set aside to cool.

6. 6

   In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended.

7. 7

   Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes.

8. 8

   Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

9. 9

   To serve, carefully remove outer tart shell ring and slice.

10. 10

    Eat and enjoy!

11. 11

    NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

* Per serving · 4 servings · Values may vary.

No additional tips available.