Pumpkin-Grand Marnier Tart With Gingersnap Crust

Submitted by Outta Here

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 20
• Serves: 10

ingredients

• CRUST

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

• FILLING

• 3 eggs
• 1 cup canned pumpkin (NOT pie filling mix)
• 1⁄2 cup evaporated milk
• 1 cup light brown sugar, firmly packed
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1 pinch salt
• 2 teaspoons orange peel, grated
• 1⁄4 cup Grand Marnier

• TOPPING

• 3⁄4 cup whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon Grand Marnier
• 1⁄2 teaspoon vanilla extract

directions

1. CRUST:

2. Spray a 10-inch tart pan with nonstick cooking spray and set aside.
3. Preheat oven to 325ºF.
4. Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
5. Transfer to the tart pan, spreading over the bottom.
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. Remove from the oven and cool on a rack.

8. FILLING:

9. Put eggs into a large bowl and whisk lightly.
10. Slowly whisk in pumpkin and milk.
11. Stir in the sugars and spices, salt, orange peel and Grand Marnier.
12. Pour into cooled crust.
13. Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
14. Remove from oven and cool on rack. Then cover lightly and refrigerate.
15. Just before serving, make topping.
16. Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
17. Serve wedges of tart with a dollop of cream on top.

Reviews

[endeavour]

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! :)

 

[Spencer #2]

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.

 

[FLKeysJen]

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.

 

[Jules127]

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.

 

[Chef Kate]

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!