Gingersnap Pumpkin Tart - Bravabod
Recipes

Gingersnap Pumpkin Tart

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 60"

This gingersnap pumpkin tart recipe is holiday favorite in my family. A wonderfully chewy-soft spiced tart shell filled with a silk smooth pumpkin pie filling and topped with candied ginger. Every bite tastes like the perfect union of a pumpkin pie and a spiced ginger cookie. I recommend using a tart pan with a removable bottom for best results.

How To MakeDiet Type: Classic

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Freeze For 2 months

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Shopping List
    Crust
  • 4 cups (8 ounces) gingersnap cookie crumbs (can use gluten-free)
  • 2 cups almond flour
  • 14 tablespoons butter, melted
  • 6 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger Filling
  • 1 (15 ounce) can pumpkin puree
  • 1 cup evaporated milk
  • 1/2 cup cane sugar
  • 1/4 cup coconut sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • candied ginger pieces, for topping

Instructions
  1. Step 1: Preheat the oven to 350℉. To make the crust, pulse the gingersnap cookies, coconut sugar, cinnamon, and ground ginger until powdery. Add the almond flour and melted butter and pulse until combined. The mixture should feel crumbly, but will hold if pressed together with your fingers.
  2. Step 2: Spoon the crumbs into the ungreased mini-tart pans (or 2 ungreased 8-inch tart pans). Use your hands to pack the gingersnap crumbs evenly along the bottom and up the sides of the tart pan. It will take a bit of patience, but keep working it. There will probably be a few extra leftover crumbs (makes a great yogurt topping).
  3. Step 3: Place the tarts in the oven and place a rimmed baking sheet directly below. These tarts will likely release liquid, so the pan will catch any drips. Bake for 8 minutes. Place on a cooling rack with a baking sheet underneath and cool the crust at least 10 minutes.
  4. Step 4: For the filling: Bring the pumpkin puree, evaporated milk, cinnamon, ground ginger, nutmeg, and salt to a simmer over medium heat in a saucepan. Stir often for 2 to 3 minutes, or until well combined. Set aside and let cool at least 10 minutes.
  5. Step 5: Whisk the cane sugar, coconut sugar, eggs, and yolk until smooth in a bowl. Add the cooled pumpkin mixture and stir until combined. Place the tart pans on a baking sheet and pour in the filling almost to the top. Bake for 30 to 40 minutes, or until the center jiggles only slightly.
  6. Serve: Cool on a cooling rack for several hours before serving, or refrigerate up to 1 day in advance. Sprinkle the candied ginger over the middle of the tarts once chilled.
Nutrition

This gingersnap pumpkin tart recipe is holiday favorite in my family. A wonderfully chewy-soft spiced tart shell filled with a silk smooth pumpkin pie filling and topped with candied ginger. Every bite tastes like the perfect union of a pumpkin pie and a spiced ginger cookie. I recommend using a tart pan with a removable bottom for best results.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by 4 days


Shopping List
    Crust
  • 4 cups (8 ounces) gingersnap cookie crumbs (can use gluten-free)
  • 2 cups almond flour
  • 14 tablespoons plant-based butter, melted
  • 6 tablespoons coconut sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger Filling
  • 1 (15 ounce) can pumpkin puree
  • 1 cup evaporated coconut milk (Note 1)
  • 1/2 cup cane sugar
  • 1/4 cup coconut sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • candied ginger pieces, for topping

Instructions
  1. Step 1: Preheat the oven to 350℉. To make the crust, pulse the gingersnap cookies, coconut sugar, cinnamon, and ground ginger until powdery. Add the almond flour and melted butter and pulse until combined. The mixture should feel crumbly, but will hold if pressed together with your fingers.
  2. Step 2: Spoon the crumbs into the ungreased mini-tart pans (or 2 ungreased 8-inch tart pans). Use your hands to pack the gingersnap crumbs evenly along the bottom and up the sides of the tart pan. It will take a bit of patience, but keep working it. There will probably be a few extra leftover crumbs (makes a great yogurt topping).
  3. Step 3: Place the tarts in the oven and place a rimmed baking sheet directly below. These tarts will likely release liquid, so the pan will catch any drips. Bake for 8 minutes. Place on a cooling rack with a baking sheet underneath and cool the crust at least 10 minutes.
  4. Step 4: For the filling: Bring the pumpkin puree, evaporated milk, cinnamon, ground ginger, nutmeg, and salt to a simmer over medium heat in a saucepan. Stir often for 2 to 3 minutes, or until well combined. Set aside and let cool at least 10 minutes.
  5. Step 5: Whisk the cane sugar, coconut sugar, and cornstarch until smooth in a bowl. Add the cooled pumpkin mixture and stir until combined. Place the tart pans on a baking sheet and pour in the filling almost to the top. Bake for 30 to 40 minutes, or until the center jiggles only slightly.
  6. Serve: Cool on a cooling rack for several hours before serving, or refrigerate up to 1 day in advance. Sprinkle the candied ginger over the middle of the tarts once chilled.

Recipe Notes

Note 1: Evaporated coconut milk is ideal here, but may also be substituted with an equal amount of full-fat coconut milk or unsweetened coconut cream.

Nutrition

This gingersnap pumpkin tart recipe is holiday favorite in my family. A wonderfully chewy-soft spiced tart shell filled with a silk smooth pumpkin pie filling and topped with candied ginger. Every bite tastes like the perfect union of a pumpkin pie and a spiced ginger cookie. I recommend using a tart pan with a removable bottom for best results.

How To MakeDiet Type: Paleo

liked this

Freeze For 2 months

Best by 4 days


Shopping List
    Crust
  • 5 cups + 1/3 cup almond flour
  • 3/4 cup + 2 tablespoons grass-fed butter, melted
  • 1/2 cup coconut sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon salt Filling
  • 1 (15 ounce) can pumpkin puree
  • 1 cup evaporated coconut milk (Note 1)
  • 3/4 cup coconut sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • candied ginger pieces, for topping

Instructions
  1. Step 1: Preheat the oven to 350℉. To make the crust, pulse the almond flour, coconut sugar, cinnamon, and ground ginger until combined. Add the melted butter and pulse until combined. The mixture should feel crumbly, but will hold if pressed together with your fingers.
  2. Step 2: Spoon the crumbs into the ungreased mini-tart pans (or 2 ungreased 8-inch tart pans). Use your hands to pack the gingersnap crumbs evenly along the bottom and up the sides of the tart pan. It will take a bit of patience, but keep working it.
  3. Step 3: Place the tarts in the oven and place a rimmed baking sheet directly below. These tarts will likely release liquid, so the pan will catch any drips. Bake for 8 minutes. Place on a cooling rack with a baking sheet underneath and cool the crust at least 10 minutes.
  4. Step 4: For the filling: Bring the pumpkin puree, evaporated milk, cinnamon, ground ginger, nutmeg, and salt to a simmer over medium heat in a saucepan. Stir often for 2 to 3 minutes, or until well combined. Set aside and let cool at least 10 minutes.
  5. Step 5: Whisk the coconut sugar, eggs, and yolk until smooth in a bowl. Add the cooled pumpkin mixture and stir until combined. Place the tart pans on a baking sheet and pour in the filling almost to the top. Bake for 30 to 40 minutes, or until the center jiggles only slightly.
  6. Serve: Cool on a cooling rack for several hours before serving, or refrigerate up to 1 day in advance. Sprinkle the candied ginger over the middle of the tarts once chilled.

Recipe Notes

Note 1: Evaporated coconut milk is ideal here, but may also be substituted with full-fat coconut milk or unsweetened coconut cream.

Nutrition

This low-carb gingersnap pumpkin tart recipe is holiday favorite in my family. A wonderfully chewy-soft spiced tart shell filled with a silk smooth pumpkin pie filling and topped with candied ginger. Every bite tastes like the perfect union of a pumpkin pie and a spiced ginger cookie. I recommend using a tart pan with a removable bottom for best results.

How To MakeDiet Type: Low-carb

liked this

Freeze For 2 months

Best by 4 days


Shopping List
    Crust
  • 5 cups + 1/3 cup almond flour
  • 3/4 cup + 2 tablespoons grass-fed butter, melted
  • 1/2 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 1 tablespoon cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon salt Filling
  • 1 (15 ounce) can pumpkin puree
  • 1 cup evaporated milk (Note 1)
  • 3/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • low-carb candied ginger pieces, for topping

Instructions
  1. Step 1: Preheat the oven to 350℉. To make the crust, pulse the almond flour, coconut sugar, cinnamon, and ground ginger until combined. Add the melted butter and pulse until combined. The mixture should feel crumbly, but will hold if pressed together with your fingers.
  2. Step 2: Spoon the crumbs into the ungreased mini-tart pans (or 2 ungreased 8-inch tart pans). Use your hands to pack the gingersnap crumbs evenly along the bottom and up the sides of the tart pan. It will take a bit of patience, but keep working it.
  3. Step 3: Place the tarts in the oven and place a rimmed baking sheet directly below. These tarts will likely release liquid, so the pan will catch any drips. Bake for 8 minutes. Place on a cooling rack with a baking sheet underneath and cool the crust at least 10 minutes.
  4. Step 4: For the filling: Bring the pumpkin puree, evaporated milk, cinnamon, ground ginger, nutmeg, and salt to a simmer over medium heat in a saucepan. Stir often for 2 to 3 minutes, or until well combined. Set aside and let cool at least 10 minutes.
  5. Step 5: Whisk the coconut sugar, eggs, and yolk until smooth in a bowl. Add the cooled pumpkin mixture and stir until combined. Place the tart pans on a baking sheet and pour in the filling almost to the top. Bake for 30 to 40 minutes, or until the center jiggles only slightly.
  6. Serve: Cool on a cooling rack for several hours before serving, or refrigerate up to 1 day in advance. Sprinkle the candied ginger over the middle of the tarts once chilled.

Recipe Notes

Note 1: Evaporated milk may also be substituted with evaporated coconut milk, heavy cream, unsweetened coconut cream, or half-and-half.

Nutrition

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Gingersnap Pumpkin Tart

PT1H 4 cups (8 ounces) gingersnap cookie crumbs (can use gluten-free) 2 cups almond flour 14 tablespoons butter, melted 6 tablespoons coconut sugar 2 teaspoons cinnamon 2 teaspoons ground ginger 1 (15 ounce) can pumpkin puree 1 cup evaporated milk 1/2 cup cane sugar 1/4 cup coconut sugar 2 large eggs 1 egg yolk 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1/2 teaspoon salt candied ginger pieces, for topping Gluten Free Paleo Vegan 12 Servings Ingredients:

12 (5-inch) Tarts

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