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    You are in: Home / Recipes / Pumpkin-Grand Marnier Tart With Gingersnap Crust Recipe
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    Pumpkin-Grand Marnier Tart With Gingersnap Crust

    Pumpkin-Grand Marnier Tart With Gingersnap Crust. Photo by FLKeysJen

    1/2 Photos of Pumpkin-Grand Marnier Tart With Gingersnap Crust

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Mikekey's Note:

    A rich, fancy twist on pumpkin pie. From the Seattle Times newspaper. Don't let the number of steps put you off. It is really quite easy. Prep time does not include chilling time.

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    Units: US | Metric


    • nonstick cooking spray
    • 30 gingersnap cookies, finely crushed
    • 1 tablespoon sugar
    • 4 tablespoons unsalted butter, melted




    1. 1
    2. 2
      Spray a 10-inch tart pan with nonstick cooking spray and set aside.
    3. 3
      Preheat oven to 325ºF.
    4. 4
      Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
    5. 5
      Transfer to the tart pan, spreading over the bottom.
    6. 6
      Lay a piece of plastic wrap on top. With a glass,press the crumbs over the bottom and up the sides of pan. Remove the plastic wrap and bake crust 8 minutes.
    7. 7
      Remove from the oven and cool on a rack.
    8. 8
    9. 9
      Put eggs into a large bowl and whisk lightly.
    10. 10
      Slowly whisk in pumpkin and milk.
    11. 11
      Stir in the sugars and spices, salt, orange peel and Grand Marnier.
    12. 12
      Pour into cooled crust.
    13. 13
      Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
    14. 14
      Remove from oven and cool on rack. Then cover lightly and refrigerate.
    15. 15
      Just before serving, make topping.
    16. 16
      Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
    17. 17
      Serve wedges of tart with a dollop of cream on top.

    Ratings & Reviews:

    • on December 27, 2009


      I thought the Grand Marnier would add a subtle fruity liqueor taste. Instead it was overpowering and tasted like we were doing shots of booze. Sorry, I wouldn't make again. Only a few people in my family could even finish their slice.

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    • on December 07, 2009


      Make a day ahead - after 24 hours in the fridge, the Grand Marnier flavor intensifies....this will become the most wonderful pumpkin pie you've ever had! Very rich and dense, even using fat free evaporated milk, and the gingersnap crust is yummy. It's delicious with cinnamon ice cream but I'd like to try the Grand Marnier whipped cream next time, and maybe make mini tarts.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2009


      fabulous pumpkin pie, tried it after bf insisted we don't buy a pie for thanksgiving this year and i'm glad we didn't! the recipe doesn't specify what brand or size of gingersnap cookies, so i guessed and used a 300g bag of gingersnaps and it worked fine for the recipe. we ran out of orange peel and did without but it still tasted great. we also loaded up on the spices. oh also, i learned the hard way that trying to whip cream with grand marnier in it takes a LONG time, so i would STRONGLY suggest whipping the cream with the sugar and vanilla first and then folding the g.m. in AFTER. thanks for the recipe! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Pumpkin-Grand Marnier Tart With Gingersnap Crust

    Serving Size: 1 (125 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 343.3
    Calories from Fat 142
    Total Fat 15.8 g
    Saturated Fat 8.6 g
    Cholesterol 103.7 mg
    Sodium 262.5 mg
    Total Carbohydrate 47.2 g
    Dietary Fiber 1.3 g
    Sugars 31.7 g
    Protein 4.6 g

    The following items or measurements are not included:

    Grand Marnier

    Grand Marnier

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