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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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Spencer #2 December 27, 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.

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FLKeysJen December 07, 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! :)

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endeavour October 25, 2009

Delicious! I made this for Thanksgiving and love that the crust is so much easier than making pie tart and it has an elegant presentation. Kids and adults loved it.

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Jules127 November 29, 2008

A luscious tart--so good that we skipped the whipped cream on top. I used my homemade ginger spice cookies and did not add any sugar to the crumbs--sweet enough to my taste. I used organic pureed pumpkin. I suspect this would be equally as good with sweet potatoes or squash. Another keeper, Mikekey!

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Chef Kate December 27, 2007
Pumpkin-Grand Marnier Tart With Gingersnap Crust