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Pumpkin Ginger Crumb Tarts Zoom

Pumpkin Ginger Crumb Tarts Recipe


Makes: 4 mini pies.

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Step 1

Preheat oven to 350°F.

Step 2

In small bowl, mix cookie crumbs and butter until evenly moistened. Reserve about 1/4 cup mixture. Press remaining mixture firmly into bottoms of pie cavities. Bake 5-7 minutes or until fragrant. Cool slightly.

Step 3

For filling, beat pumpkin, cream, eggs, sugar, cinnamon, ginger, nutmeg and salt with electric mixer in large bowl until well combined; pour into pie cavities.

Step 4

Bake 15 minutes; remove from oven. Sprinkle with reserved cookie crumbs. Bake an additional 8-10 minutes or until filling does not move when pan is jiggled. Cool 20 minutes on cooling grid. Remove tarts from pan. Refrigerate at least 2 hours before serving.

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Ingredients

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<b>Crust</b>

<b>Crust</b>

finely crushed gingersnap cookies

1 cup finely crushed gingersnap cookies ((about 20 cookies))

butter, melted

4 tablespoons (1/2 stick) butter, melted

Filling

Filling

solid pack pumpkin

1 cup solid pack pumpkin

heavy whipping cream

1/3 cup heavy whipping cream

eggs

2 eggs

firmly packed light brown sugar

1/4 cup firmly packed light brown sugar

ground cinnamon

1/4 teaspoon ground cinnamon

ground ginger

1/4 teaspoon ground ginger

pinch of nutmeg

pinch of nutmeg

pinch of salt

pinch of salt

Tools

Products

4-Cavity Mini Pie Pan

4-Cavity Mini Pie Pan

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