Gingersnap Pumpkin Tart with Nutmeg Meringues
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Pumpkin pie tart with real flavor, surrounded by a gingersnap crust. Recipe from
Recipe type: Dessert
Cuisine: American
Serves: 1 pie
Gingersnap Crust
  • 8 ounces gingersnaps
  • 1 tablespoon sugar
  • 4 tablespoons butter, melted
  • ¼ teaspoon black pepper, ground
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
Pumpkin Filling
  • 1 can (15oz) pumpkin
  • 2 eggs, lightly beaten
  • ¾ cup evaporated milk
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1½ tablespoons flour
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon black pepper, ground
  • Alternatively, replace all spices with 1 tablespoon or two of our Pumpkin Spice Mix
  1. Preheat oven to 350 F.
  2. Combine gingersnaps, sugar, pepper, salt, ginger in food processor.
  3. Pulse until fine.
  4. Mix in melted butter until combined.
  5. Press crust into tart tin or pie pan. I used a 9" removable bottom tart pan.
  6. Bake for 10 minutes. Remove to cool completely.
  1. Increase the oven to 400 F.
  2. For the filling, combine pumpkin, eggs, milk, sugars in mixer bowl and combine well.
  3. Combine all dry ingredients in another bowl and whisk well.
  4. Mix wet and dry bowls and add to cooled crust.
  5. You may not use all of the mix, depending on the tart pan size. Reserve leftover in the fridge to use for other small desserts, etc.
  6. Fill the tart just under the top of the crust. The tart will puff but level off after cooling.
  7. Bake until center just barely wiggles, about 30-35 minutes. If the crust begins to darken too much, cover the outer portion with foil or a pie crust shield.
  8. If you bake this until the center stops moving completely, you've cooked it too long and it may crack.
  9. Allow the pie to cool and enjoy!
  10. Top with our NUTMEG MERINGUES.
  11. Find more recipes on
Recipe by Southern FATTY at