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–+ servings

Pumpkin Pecan Tart

The most decadent, rich, creamy, and delicious Pumpkin Pecan Tart packed with all fragrant autumn spices and pumpkin.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 504 kcal

Ingredients
 

For The Base

  • 2 cups Gingersnaps, About 40 cookies- crushed
  • ¼ cup Pecans, Crushed
  • ¼ cup Brown sugar, Packed
  • ⅓ cup Butter, Melted
  • ½ teaspoon Ginger
  • ¼ teaspoon Salt

For The Filling

  • 1¼ cup Pumpkin puree
  • ¾ cup Granulated sugar
  • 1 teaspoon Ginger
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Clove
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 1¼ cups Heavy cream, Room temperature
  • ½ cup Pecans, Crushed
  • 2 Eggs, Room temperature

Instructions
 

How To Make The Base

  • Grease an 8-inch springform pan, and preheat the oven to 350°F.
  • Crush the gingersnaps and pecans in a food processor until it is a soft crumb.
    2 cups Gingersnaps, ¼ cup Pecans
  • Put the above mixture in a bowl and add the melted butter, brown sugar, salt, vanilla extract, and ginger. Mix everything until all is well blended.
    ¼ cup Brown sugar, ⅓ cup Butter, ½ teaspoon Ginger, ¼ teaspoon Salt, 1 teaspoon Vanilla extract
  • Press this mixture to the bottom of the greased pan, and press down with the bottom of a measuring cup or glass. Bake for ten minutes, and let it cool down completely.

How To Make The Filling

  • Using a hand mixer, mix the pumpkin puree, sugar, crushed pecans, spices, and salt. Mix well.
    1¼ cup Pumpkin puree, ¾ cup Granulated sugar, 1 teaspoon Ginger, ½ teaspoon Cinnamon, ¼ teaspoon Clove, ½ cup Pecans, ¼ teaspoon Salt
  • Add the heavy cream and mix until just combined.
    1¼ cups Heavy cream
  • Switch to a spatula, lightly beat the eggs, and add to the mixture. Gently mix in the eggs.
    2 Eggs
  • Pour this over the baked base, place the pan in the double pan water bath, and bake for one hour. Do the jiggle test and if the edge is not set, bake for 5 more minutes.
  • Crack open the oven door and let the tart sit in the oven for half hour. Then put the pan on the counter for another half hour. Then transfer to the fridge.
  • This tart can be served with a scoop of ice cream or whipped cream.

Nutrition

Calories: 504kcalCarbohydrates: 53gProtein: 5gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 103mgSodium: 393mgPotassium: 279mgFiber: 3gSugar: 34gVitamin A: 6806IUVitamin C: 2mgCalcium: 79mgIron: 3mg
Keyword GINGER TART, PECAN TART, PUMPKIN TART, TART
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