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Pumpkin-Grand Marnier Tart With Gingersnap Crust

Here's how you make Pumpkin-Grand Marnier Tart With Gingersnap Crust
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  • Servings: 10
  • Prep: 30m
  • Cook: 60m
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • Crust:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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