Maple Pumpkin Tart With Gingersnap Granola Crust

Name: Maple Pumpkin Tart With Gingersnap Granola Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/4 cups Oil Or Melted Butter; 1/4 cups Brown Sugar; 1 teaspoon Vanilla Extract; 1-1/2 cup Oats (gluten Free Optional); 1 pinch Salt; 2 teaspoons Ground Ginger; 1 teaspoon Ground Cinnamon; 1 pinch Ground Nutmeg; 1 pinch Ground Cloves; 4 Tablespoons Butter, Melted; FOR THE FILLING:; 1 cup Canned Pumpkin Puree; 2 teaspoons Ground Cinnamon; 1 teaspoon Ground Ginger; 1 pinch Ground Nutmeg; 1 pinch Salt; 1 Tablespoon Organic Cornstarch; 1/3 cups Maple Syrup; 1 whole Egg, Lightly Beaten; 3/4 cups Evaporated Milk

Servings: persons

FOR THE CRUST:
1/4 cups Oil Or Melted Butter
1/4 cups Brown Sugar
1 teaspoon Vanilla Extract
1-1/2 cup Oats (gluten Free Optional)
1 pinch Salt
2 teaspoons Ground Ginger
1 teaspoon Ground Cinnamon
1 pinch Ground Nutmeg
1 pinch Ground Cloves
4 Tablespoons Butter, Melted
FOR THE FILLING:
1 cup Canned Pumpkin Puree
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
1 pinch Ground Nutmeg
1 pinch Salt
1 Tablespoon Organic Cornstarch
1/3 cups Maple Syrup
1 whole Egg, Lightly Beaten
3/4 cups Evaporated Milk

1
For the crust:
2
Preheat the oven to 325u00b0F and line a rimmed baking sheet with parchment paper.
3
In a medium-size bowl, whisk together the oil (or melted butter, if using), brown sugar and vanilla. Add in the oats, salt and spices, and stir until all the oats are covered in the oil-brown sugar mixture.
4
Pour the granola onto the lined baking sheet and use a spatula to spread out the granola, making sure the granola is in one layer.
5
Bake at 325u00b0F until golden brown, about 20 minutes, stirring the granola after 10 minutes. Remove pan from oven and set it on a rack. You can turn off the oven at this point. Let the granola cool completely before making the crust.
6
Once the granola has cooled, preheat the oven to 350u00b0F and lightly grease a 9-inch tart pan. Pulse the granola in a food processor a few times to make crumbs. Add the melted butter, and process a few more times until all the butter is incorporated with the crumbs.
7
Transfer the granola-butter mixture into the tart pan, and use your hands to press the granola crust on the bottom and up the sides of the pan. Freeze the crust for at least 15 minutes, then bake at 350u00b0F for 10 minutes. Remove the crust from the oven and cool completely. You can turn off the oven at this point.
8
For the filling:
9
Preheat the oven to 375u00b0F. In a large bowl, whisk together the pumpkin puree, spices, salt, cornstarch, maple syrup and lightly beaten egg until combined. Whisk in the evaporated milk, and pour the pumpkin filling into the cooled gingersnap granola crust.
10
Put the pie on top of a baking sheet, and bake at 375u00b0F for 35-40 minutes, until the sides of the tart are set and the middle is slightly set.
11
Remove from the oven to cool a bit. Then serve warm, and enjoy!
12
Note: To make your own maple roasted pumpkin puree, simply cut a sugar baby pumpkin in half horizontally, and scoop out the seeds and pulp. Place the two halves on a greased baking sheet and drizzle with 2-3 tablespoons maple syrup. Roast the pumpkin at 350u00b0F for 80-90 minutes, until the pumpkin is fork-tender. Let the pumpkin cool slightly, then remove the skin and place the pumpkin flesh in a food processor or blender. Puree until the pumpkin is smooth.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CRUST:, 1/4 cups Oil Or Melted Butter, 1/4 cups Brown Sugar, 1 teaspoon Vanilla Extract, and more.

Yes, Maple Pumpkin Tart With Gingersnap Granola Crust falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!