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Pumpkin-Grand Marnier Tart With Gingersnap Crust

Created by Mikekey on November 17, 2011

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.