Decadent Pumpkin Tart with Gingersnap Crust and Grand Marnier Whipped Cream
Elevate your dessert game with this Decadent Pumpkin Tart featuring a buttery gingersnap crust and a luxurious filling infused with Grand Marnier. This delightful dessert marries the warm, earthy tones of pumpkin with zesty orange notes, creating a harmonious balance of flavors that will impress your guests. Perfect for holidays, special occasions, or any time you want to indulge, this tart is easier to make than it looks. Serve it chilled with a cloud of spiced whipped cream for the ultimate treat that will have everyone asking for seconds.
N/A
Servings
296
Calories
20
Ingredients
Ingredients
nonstick cooking spray
to taste (for greasing)
gingersnap cookies
30 (finely crushed)
sugar
1 tablespoon (for crust)
unsalted butter
4 tablespoons (melted)
eggs
3 (lightly whisked)
canned pumpkin
1 cup (not pie filling mix)
evaporated milk
1/2 cup (none)
light brown sugar
1 cup (firmly packed)
sugar
2 tablespoons (for filling)
ground cinnamon
1 teaspoon (none)
ground nutmeg
1/2 teaspoon (none)
ground ginger
1/2 teaspoon (none)
ground cloves
1/4 teaspoon (none)
salt
1 pinch (none)
orange peel
2 teaspoons (grated)
Grand Marnier
1/4 cup (for filling)
whipping cream
3/4 cup (none)
powdered sugar
2 tablespoons (for whipped cream)
Grand Marnier
1 tablespoon (for whipped cream)
vanilla extract
1/2 teaspoon (for whipped cream)
Instructions
1
1. Preheat your oven to 325°F (163°C). Lightly spray a 10-inch tart pan with nonstick cooking spray and set it aside.
2
2. For the crust, in a medium bowl, combine finely crushed gingersnap cookies, 1 tablespoon of sugar, and melted butter. Mix until the crumbs are thoroughly moistened.
3
3. Press the cookie mixture into the bottom and up the sides of the prepared tart pan. Use a piece of plastic wrap to help press evenly. Remove the wrap once the crust is shaped.
4
4. Bake the crust in the preheated oven for about 8 minutes, or until fragrant. Allow it to cool on a wire rack.
5
5. For the filling, in a large mixing bowl, lightly whisk the eggs. Gradually stir in the canned pumpkin and evaporated milk until well combined.
6
6. Mix in the light brown sugar, 2 tablespoons of white sugar, ground cinnamon, nutmeg, ginger, cloves, salt, grated orange peel, and Grand Marnier until smooth and well blended.
7
7. Pour the filling into the cooled crust. Bake on the middle rack of the oven for 40 to 50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
8
8. Once done, remove the tart from the oven and let it cool. Once cooled, cover it lightly and refrigerate for at least 2 hours or overnight for the best flavor.
9
9. Just before serving, prepare the whipped cream topping by lightly whipping the heavy cream with powdered sugar, remaining Grand Marnier, and vanilla extract until soft peaks form.
10
10. To serve, slice the tart into wedges and top each slice with a generous dollop of the spiced whipped cream.
Nutrition Information
18g
Fat
35g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Pumpkin Tart?
It is a premium dessert featuring a buttery gingersnap crust and a luxurious pumpkin filling infused with Grand Marnier.
What ingredients are used for the gingersnap crust?
The crust consists of 30 finely crushed gingersnap cookies, 1 tablespoon of sugar, and 4 tablespoons of melted unsalted butter.
What size tart pan is needed for this recipe?
A 10-inch tart pan is required for this recipe.
What is the recommended oven temperature?
Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
How long should I bake the crust before adding the filling?
Bake the prepared crust for about 8 minutes until it becomes fragrant.
Should the crust be cooled before adding the pumpkin mixture?
Yes, allow the crust to cool on a wire rack after its initial bake.
Can I use pumpkin pie filling mix instead of canned pumpkin?
No, the recipe specifically calls for 1 cup of canned pumpkin, not the pre-spiced pie filling mix.
How many eggs are required for the tart filling?
The recipe requires 3 eggs, which should be lightly whisked.
What type of milk is used in the filling?
The recipe uses 1/2 cup of evaporated milk.
What sweeteners are added to the pumpkin filling?
The filling is sweetened with 1 cup of light brown sugar and 2 tablespoons of white sugar.
Which spices are used in the pumpkin filling?
The filling is flavored with ground cinnamon, nutmeg, ginger, and cloves.
Is there any citrus zest in the recipe?
Yes, the recipe includes 2 teaspoons of grated orange peel.
How much Grand Marnier is used in the tart filling?
The pumpkin filling contains 1/4 cup of Grand Marnier.
How long does the tart need to bake?
The tart should bake for 40 to 50 minutes on the middle rack of the oven.
How can I tell when the tart is finished baking?
The tart is done when the filling is set and a knife inserted in the center comes out clean.
How long should the tart be refrigerated before serving?
For the best flavor, refrigerate the cooled tart for at least 2 hours or overnight.
What ingredients are in the Grand Marnier whipped cream?
The topping is made with 3/4 cup whipping cream, 2 tablespoons powdered sugar, 1 tablespoon Grand Marnier, and 1/2 teaspoon vanilla extract.
What consistency should the whipped cream have?
The cream should be whipped until soft peaks form.
How many calories are in one serving of the tart?
Each serving contains approximately 296 calories.
What is the fat content per serving?
There are 18 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving has 35 grams of carbohydrates.
What is the protein content of this dessert?
There are 3 grams of protein per serving.
How many gingersnap cookies are needed for the crust?
You will need 30 gingersnap cookies, finely crushed.
How do you serve the tart?
Slice the tart into wedges and top each with a generous dollop of the Grand Marnier whipped cream.
Should the tart pan be greased?
Yes, lightly spray the tart pan with nonstick cooking spray before adding the crust mixture.
What trick can be used to press the crust evenly?
You can use a piece of plastic wrap to help press the cookie crumbs evenly into the pan.
Is the Grand Marnier used in both the filling and the topping?
Yes, 1/4 cup is used in the filling and 1 tablespoon is used in the whipped cream topping.
Is there salt in the recipe?
Yes, a pinch of salt is added to the filling mixture.
Can this tart be made a day in advance?
Yes, refrigerating it overnight is actually recommended for the best flavor profile.
What is the texture of the crust?
The crust is buttery and crunchy, made from finely crushed gingersnap cookies.