Maple Pumpkin Tart with Gingersnap Granola Crust
Pumpkin is a great source of vitamin A and fiber, making this tart a delicious and nutritious dessert option.
This is vegetarian recipe. Dish can be prepared in 195 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Maple Pumpkin Tart with Gingersnap Granola Crust
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a food processor, pulse the gingersnap cookies and granola until finely ground.
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Melt the unsalted butter and mix it with the ground cookie mixture. Press the mixture into the bottom and up the sides of a tart pan.
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In a mixing bowl, combine the pumpkin puree, maple syrup, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well.
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In a separate bowl, whisk the eggs, heavy cream, and vanilla extract. Add the egg mixture to the pumpkin mixture and stir until combined.
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Pour the pumpkin filling into the prepared crust.
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Bake for 40-45 minutes, or until the filling is set.
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Remove from the oven and let it cool for at least 2 hours.
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Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
