Chocolate Pumpkin Tart with Gingersnap Crust
A non-traditional pumpkin pie with a gingersnap cookie crust and chocolate ganache topping.
Ingredients
For the crust:
- 1 ¼ cup gingersnaps (205 grams, about 20-22 cookies)
- 3 tablespoons unsalted butter , melted (43 grams)
For the filling:
- 15 ounce can pumpkin puree (425 grams)
- ¾ cup packed light or dark brown sugar (160 grams)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- Zest of 1 orange
- 3 large eggs
- 1 ¼ cups heavy whipping cream (300 ml)
For the chocolate ganache:
- 4 ounce bittersweet or dark chocolate , chopped or use chips (113 grams)
- 5 tablespoons unsalted butter , cubed (71 grams)
- 1 tablespoon light corn syrup
- Pepitas , for garnish (optional)
Instructions
- Preheat oven to 400°F.
- In a food processor, pulse the gingersnaps until crushed. Add the melted butter and pulse until combined. Alternately, crush the gingersnaps with your preferred method and combine with butter and sugar in a bowl. Press into a tart pan with removeable bottom, or pie pan.
- Place prepared crust on a sheet pan and bake for 10 minutes until fragrant and toasted. Let cool while you prepare the filling.
- In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, cloves, salt, orange zest, and eggs. Slowly add the heavy whipping cream while whisking. Mix until combined.
- Pour filling into the prepared crust. Bake until edges are set and center very lightly jiggles when gently shaken, 45-55 minutes. A knife inserted into the center should come out clean. If crust browns too quickly while baking, cover with foil. Let tart cool completely.
- To make the ganache, place the chocolate, butter and corn syrup in a bowl set over a saucepan of simmering water. Stir until melted and smooth.
- Remove from heat and pour onto the cooled pumpkin tart. Use a spatula or spoon to spread it evenly over the tart. Sprinkle with pepitas (if desired) and chill for 30 minutes to set the chocolate before serving.
Notes
Note: You can use either a 9-inch tart or pie pan. If not using a nonstick tart pan, be sure to grease it generously with baking spray first.
Nutrition
Calories: 333kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 198mg | Potassium: 230mg | Fiber: 2g | Sugar: 20g | Vitamin A: 6174IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg