The best of holiday flavors combined into one impressive dessert: Pecan Pumpkin Tart with Ginger Crust.
Oh, September…that month where food bloggers in all 50 states are posting pumpkin spice recipes…muffins, lattes, pies, soups – you name it, someone out there has “pumpkin spice-ified” it for Fall.
Just throw me onto the pile with the rest…
Pecan Pumpkin Tart with Ginger Crust
Pecans, Pumpkin and Ginger...the best of holiday flavors combined into one impressive tart.
Ingredients
- Crust
- 2 ½ cups finely crushed ginger cookies ( about 55-60 Anna’s Swedish Ginger Thins, for example)
- 6 Tablespoons unsalted butter, melted Pumpkin Layer
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ¼ cup firmly packed light brown sugar
- 2 Tablespoons sugar
- 1 large egg
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg Pecan Layer
- ¾ cup sugar
- ¾ cup corn syrup
- 2 large eggs
- 2 Tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract ⅛ teaspoon salt ⅛ teaspoon ground cinnamon ¾ cup pecan pieces
Directions
- Preheat oven to 350 degrees F. To make crust, combine ginger cookie crumbs with butter in a bowl and press along the bottom and up the sides of a 9” tart shell. Wrap bottom in aluminum foil and bake for 10 minutes. Remove from oven and set aside to cool slightly.
- To make pumpkin layer, beat together all ingredients in a bowl and set aside.
- To make pecan layer, beat together all ingredients except pecans in a bowl until sugar is incorporated. Stir in pecans.
- To make tart, spread pumpkin layer evenly over crust. Spoon pecan layer over pumpkin. Bake for about 45 minutes or until center no longer jiggles and a knife inserted in center comes out clean. Cool tart completely. Once cool, transfer to refrigerator until ready to serve.
Two-Bit Tart 
Gorgeous pie. So perfect for fall. Looks delicious!
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Lovely 🙂
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