Pumpkin-Grand Marnier Tart With Gingersnap Crust Recipe

Name: Pumpkin-Grand Marnier Tart With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; nonstick cooking spray; 30 gingersnap cookies, finely crushed; 1 tablespoon sugar; 4 tablespoons unsalted butter, melted; FILLING; 3 eggs; 1 cup canned pumpkin (NOT pie filling mix); 1/2 cup evaporated milk; 1 cup light brown sugar, firmly packed; 2 tablespoons sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 pinch salt; 2 teaspoons orange peel, grated; 1/4 cup Grand Marnier; TOPPING; 3/4 cup whipping cream; 2 tablespoons powdered sugar; 1 tablespoon Grand Marnier; 1/2 teaspoon vanilla extract

Servings: persons

CRUST
nonstick cooking spray
30 gingersnap cookies, finely crushed
1 tablespoon sugar
4 tablespoons unsalted butter, melted
FILLING
3 eggs
1 cup canned pumpkin (NOT pie filling mix)
1/2 cup evaporated milk
1 cup light brown sugar, firmly packed
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt
2 teaspoons orange peel, grated
1/4 cup Grand Marnier
TOPPING
3/4 cup whipping cream
2 tablespoons powdered sugar
1 tablespoon Grand Marnier
1/2 teaspoon vanilla extract

1
CRUST:
2
Spray a 10-inch tart pan with nonstick cooking spray and set aside.
3
Preheat oven to 325u00b0F.
4
Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
5
Transfer to the tart pan, spreading over the bottom.
6
Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
7
Remove from the oven and cool on a rack.
8
FILLING:
9
Put eggs into a large bowl and whisk lightly.
10
Slowly whisk in pumpkin and milk.
11
Stir in the sugars and spices, salt, orange peel and Grand Marnier.
12
Pour into cooled crust.
13
Bake on middle rack of preheated 325u00b0F oven 40 to 50 minutes, until set.
14
Remove from oven and cool on rack. Then cover lightly and refrigerate.
15
Just before serving, make topping.
16
Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
17
Serve wedges of tart with a dollop of cream on top.

1268

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 23 ingredients. The key ingredients include: CRUST, nonstick cooking spray, 30 gingersnap cookies, finely crushed, 1 tablespoon sugar, and more.

Yes, Pumpkin-Grand Marnier Tart With Gingersnap Crust falls under the Baking & Desserts 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.

Pumpkin-Grand Marnier Tart With Gingersnap Crust

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