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5 from 2 votes

Pumpkin Tarts with Gingersnap Crusts

This Pumpkin Tart with a Ginger Cookie Crust is dairy free and gluten free, so everyone can enjoy it this holiday season!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 160kcal

Ingredients

Ginger Cookie Crust

  • 1 recipe Ginger Sugar Cookies

Pumpkin Custard

  • 1 1/2 cups pumpkin puree
  • 3/4 cup coconut milk full fat
  • 3 eggs
  • 4 tablespoons honey
  • 1 teaspoon arrowroot powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • dash of nutmeg use freshly grated
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon sea salt

Instructions

  • First, prepare the cookie crust. Follow the instructions on Ginger Sugar Cookies post to form the dough, and then refrigerate the dough for at least 1 hour.First, prepare the cookie crust. Follow the instructions on Ginger Sugar Cookies post to form the dough, and then refrigerate the dough for at least 1 hour.
  • Preheat oven to 350 degrees Fahrenheit.Preheat oven to 350 degrees Fahrenheit.
  • Fold a piece of parchment in half. One half of it needs to be as big as your tart pan + a few inches for the sides (I used a 10 inch tart pan).Fold a piece of parchment in half. One half of it needs to be as big as your tart pan + a few inches for the sides (I used a 10 inch tart pan).
  • Roll the dough out between two layers of parchment.Roll the dough out between two layers of parchment.
  • Grease tart pan with coconut oil.Grease tart pan with coconut oil.
  • Lay the cookie dough out over the tart pan, and use fingers to press into the sides and along the bottom. Use a fork to pierce the bottom a few times.Lay the cookie dough out over the tart pan, and use fingers to press into the sides and along the bottom. Use a fork to pierce the bottom a few times.
  • As you can see from my photos, perfection is not the goal here! The dough is stickier and more crumbly than a traditional pie crust. Just get it in there in an even layer, and believe me, no one will care when they taste it!As you can see from my photos, perfection is not the goal here! The dough is stickier and more crumbly than a traditional pie crust. Just get it in there in an even layer, and believe me, no one will care when they taste it!
  • Bake the crust for 10 minutes while preparing pumpkin custard.Bake the crust for 10 minutes while preparing pumpkin custard.
  • Add all pumpkin custard ingredients to a bowl, and mix well.Add all pumpkin custard ingredients to a bowl, and mix well.
  • Pour the custard into the pre-baked cookie crust, and lower oven temperature to 325. Bake for 35-40 more minutes on the lower temperature.Pour the custard into the pre-baked cookie crust, and lower oven temperature to 325. Bake for 35-40 more minutes on the lower temperature.
  • Allow tart to fully cool before slicing.Allow tart to fully cool before slicing.
  • Serve with coconut whipped cream and chopped pecans.Serve with coconut whipped cream and chopped pecans.

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 4g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 118mg | Potassium: 206mg | Fiber: 2g | Sugar: 12g | Vitamin A: 7238IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg