Pumpkin-Grand Marnier Tart With Gingersnap Crust

Recipe by Outta Here
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CRUST:
  • Spray a 10-inch tart pan with nonstick cooking spray and set aside.
  • Preheat oven to 325ºF.
  • Combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
  • Transfer to the tart pan, spreading over the bottom.
  • 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.
  • Remove from the oven and cool on a rack.
  • FILLING:
  • Put eggs into a large bowl and whisk lightly.
  • Slowly whisk in pumpkin and milk.
  • Stir in the sugars and spices, salt, orange peel and Grand Marnier.
  • Pour into cooled crust.
  • Bake on middle rack of preheated 325ºF oven 40 to 50 minutes, until set.
  • Remove from oven and cool on rack. Then cover lightly and refrigerate.
  • Just before serving, make topping.
  • Lightly whip the cream with the powdered sugar, Grand Marnier and vanilla.
  • Serve wedges of tart with a dollop of cream on top.
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