December 02, 2014

Pumpkin Caramel Tart with Gingersnap Crust

If you're like me you're pretending to be really healthy this week after feasting way too much over the Thanksgiving holiday and eating lots of desserts like the one below.

But if you are not, then make this.  It has a variety of textures which keeps it interesting and all the warm flavors of Fall in it.  Plus it's a cinch to make and pretty unique so it's an all around winner.


  1. 2 cups firmly packed gingersnap crumbs
  2. 1⁄4 cup butter, melted
  3. 3 tablespoons sugar
  4. 1 large egg white, lightly beaten
  1. 1 (12-ounce) jar hot caramel topping*
  2. 3 large eggs, divided
  3. 1 (15-ounce) can pumpkin
  4. 1 (14-ounce) can sweetened condensed milk
  5. 2 teaspoons pumpkin pie spice
  6. 1 teaspoon vanilla extract
  7. Garnish: whipped cream, pumpkin pie spice, caramel topping
  1. To prepare crust: Preheat oven to 350 degrees. In a medium bowl, combine gingersnap crumbs, melted butter, sugar, and egg white, stirring to combine well. Press crumb mixture into the bottom and up sides of an 11-inch tart pan with re- movable bottom. Bake for 10 minutes; set aside to cool.
  2. To prepare filling: In a small bowl, whisk together hot caramel topping and 1 egg, whisking until smooth. Pour caramel mixture into prepared crust. Bake for 20 minutes. Let cool for 10 minutes.
  3. In a small bowl, combine pumpkin, sweetened condensed milk, remaining 2 eggs, pumpkin pie spice, and vanilla, whisking until smooth. Pour pumpkin mixture over caramel layer. Bake for 30 to 35 minutes or until set. Let cool completely in pan. Store refrigerated. To serve, garnish with whipped cream, pumpkin pie spice, and additional caramel topping, if desired.

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