Pumpkin Tart Recipe
This Pumpkin tart is kissed with warm spices, has a Gingerbread crust and sweetened with condensed milk. The pumpkin filling always holds its shape, always!4
Servings: 4 Medium Slices
Calories: 192kcal
Ingredients
- ½ Can Canned Pumpkin Puree
- ⅓ Cup Sweetened Condensed Milk
- 1 Egg yolk
- 1 ½ teaspoon Pumpkin Pie Spice
- Pinch Salt
Gingerbread Cookie Crust
- 1 ¼ Cup Gingerbread Cookies (Crushed)
- 3 tablespoon Butter (melted)
Instructions
- Preheat oven to 350 deg F and add melted butter to crushed gingerbread cookies.
- Mix them well and press evenly in a 6 inch tart pan and set aside.
- Mix pumpkin puree, egg yolk, salt, pumpkin spice and condensed milk in a bowl and beat to mix it all well.
- Pour this pumpkin filling over the prepared cookie crust and bake for about 25-30 mins.
- Or until a tooth pick inserted in the center comes out clean or the tart is no longer wobbly in the center.
- Allow to come to room temperature and then take out of the tart pan ring.
- Serve and enjoy!
Notes
To speed up the cooling process of the tart stick in the fridge for 1 hour. Or in the freezer for 20-25 mins. This step will also ensure neater slice cut.
Storing instructions:
- Pie will keep for 2 days at room temp covered tightly.
- Leftovers can be stored in the refrigerator or can be frozen for up to 2 months.
- Thaw overnight in the refrigerator or on counter top before serving.
Nutrition
Serving: 1Slice | Calories: 192kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Sodium: 113mg | Sugar: 16g