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.
Ingredients
- 8 ounce Gingersnap Cookies
- 1 cup Granola
- 5 tablespoon Unsalted Butter
- 1 cup Pumpkin Puree
- 1/2 cup Maple Syrup
- 1/4 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Salt
- 2 large Eggs
- 1/2 cup Heavy Cream
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a food processor, pulse the gingersnap cookies and granola until finely ground.
- 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.
- In a mixing bowl, combine the pumpkin puree, maple syrup, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix well.
- In a separate bowl, whisk the eggs, heavy cream, and vanilla extract. Add the egg mixture to the pumpkin mixture and stir until combined.
- Pour the pumpkin filling into the prepared crust.
- Bake for 40-45 minutes, or until the filling is set.
- Remove from the oven and let it cool for at least 2 hours.
- 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.