This recipe is a good option if you want to serve something different for dessert on Halloween, Thanksgiving or to just indulge yourself with something delicious during Fall season.

This tart has a gingersnap crust. I used Triple Gingersnap Cookies from Trader Joe’s. The filling has pumpkin puree, spices and some ginger. I love ginger so I think it works pretty good with the rest of the flavors. The top part is a thin brûlée layer but if you don’t have a kitchen torch, maybe you can top it with homemade whipped cream.

If you want to know more about this recipe, don’t forget to check me out on Instagram @Pastry_Tales. I posted videos about how to make this tart.

Let’s start with the recipe.

Yield: You can use a 9-9.5 inch round tart pan or two 7.5 inch pans with removable bottoms.

Ingredients

For the gingersnap crust

50-55 gingersnap cookies (I used the ones from Trader Joe’s), crumbs. You can use a mixer or a food processor to make the crumbs.

2 tablespoons light brown sugar

1 teaspoon ground pumpkin pie spice

8 tablespoons unsalted butter, melted and cooled

For the pumpkin filling

1 (15 oz) can pumpkin puree (please, don’t use pumpkin pie filling)

2/3 cup white granulated sugar

2 tablespoons light brown sugar

3/4 teaspoon minced ginger by The Ginger People

https://gingerpeople.com/products/organic-minced-ginger/

1 teaspoon ground cinnamon

1/4 teaspon ground cloves

1/8 ground nutmeg

1/4 teaspoon salt

1 (14 oz) can sweetened condensed milk by La Lechera

2 large eggs

1 large egg yolk

1/2 teaspoon vanilla extract

For the brûlée topping

thin layer of white granulated sugar

kitchen torch

Directions

For the crust

1.-Preheat to 350 F. In a bowl, mix together cookie crumbs, pumpkin spice, light brown sugar. Add melted butter and mix. Cover your pan with the cookie mix you just made (bottom and sides). Press it down good so all is an even layer.

2.- Bake for 8 minutes, then remove from the oven and let it cool completely. The crust will be soft when is warm BUT it will harden up as soon as it cools.

For the filling

1.-In a medium size pan, mix the pumpkin puree, white granulated sugar, light brown sugar, minced ginger, cinnamon, cloves, nutmeg. Mix over medium-heat until the mixture begins to boil. Cook for 6-7 minutes BUT don’t forget to stir and stir. It will get smooth and shiny.

2.-Remove from the heat and let it cool for 5 minutes. Add condensed milk and mix. Add eggs and mix very well. Add vanilla and continue whisking.

3.-Pour the filling over the cooled tart crust.

4.- Bake for 30 minutes or until the edges of the fillings are getting slightly light brown and sets. Turn the oven down to 325 F and bake for another 30 minutes or until the filling is mostly set. If the crust is getting too dark, you can use some foil to cover it. The filling will set more when it cools, so don’t worry about it.

5.- Remove from the oven and let it cool completely. It will take about 3 hours. Then you can set it in the fridge overnight.

For the brûlée topping

Before serving: Sprinkle white granulated sugar evenly over top of tart. Move torch evenly back and forth just above top of tart, avoiding crust, until sugar is caramelized and slightly browned. Let stand 5 minutes before serving.

If you want to buy a kitchen torch, this is the one I have: https://www.amazon.com/BonJour-Chefs-Professional-Culinary-Br%C3%BBl%C3%A9e/dp/B001DITG5S

If you don’t have a kitchen torch, you can decorate it with whipped cream.

Enjoy!