Pumpkin-Grand Marnier Tart With Gingersnap Crust
"A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time. Use the commercial gingersnaps that come in a box similar in size to Nilla Wafers, NOT soft ginger cookies."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (127.5 g)
- Calories 396.1
- Total Fat - 19 g
- Saturated Fat - 6.1 g
- Cholesterol - 64.1 mg
- Sodium - 394.2 mg
- Total Carbohydrate - 50.5 g
- Dietary Fiber - 3.4 g
- Sugars - 12.6 g
- Protein - 6.9 g
- Calcium - 121.9 mg
- Iron - 3.6 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
CRUST: Spray a 10-inch tart pan (with removable bottom) with nonstick cooking spray and set aside. Preheat oven to 325ºF.
Step 2
Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
Step 3
Transfer to the tart pan, spreading over the bottom. Lay a piece of plastic wrap on top. With a glass, press the crumbs over the bottom and up the sides of pan.
Step 4
Remove the plastic wrap and bake crust 8 minutes. Remove from the oven and cool on a rack.
Step 5
FILLING: Put eggs into a large bowl and whisk lightly. Slowly whisk in pumpkin and milk. Stir in the sugars and spices, salt, orange peel and Grand Marnier. Pour into cooled crust.
Step 6
Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set. Remove from oven and cool on rack. Then cover lightly with plastic wrap and refrigerate.
Step 7
Just before serving, make topping. Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
Step 8
Serve wedges of tart with a dollop of cream on top.
Tips
No special items needed.
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