Pumpkin Ginger Crumb Tarts Zoom

Pumpkin Ginger Crumb Tarts Recipe

Makes: 4 mini pies.
Skill Level:

Product Actions

Additional Information

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.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List


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

4 tablespoons (1/2 stick) butter, melted

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger



Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping