Guys! The Thanksgiving countdown is officially on! I want you to have your dessert base covered, whether you’re hosting, guesting or just dropping by for the sweets. This Pumpkin Brown Butter Gingersnap Tart is a hybrid of all of my favorite holidays flavors all wrapped up into one epic dessert!
I’ve hosted Thanksgiving for the past 5 or 6 years, mainly because I freaking love this holiday, and I love the nostalgia of all of the flavors. This may sound strange, but I really enjoy that it’s not a religious holiday. The only goal is to have a good time with people you love, be thankful, and enjoy yourself!
So, when I host I’m really particular about several things. I ALWAYS write out my menu. Then, I break down the menu into a shopping list of ingredients for each dish. The week before, I make sure that I have enough place settings, glassware, and chairs. The week of, I clear out my fridge of any old-ish containers to make sure I have maximum space for storage. I start prepping and chopping my vegetables, then place them in labeled airtight containers or clear plastic bags. I set the table the night before, and lay out all of my serving dishes, then assign each one with a post-it note.
I may be a bit of an astronaut sometimes, I’ll admit, but I don’t play on Thanksgiving. I’m really into the temperature of the dishes when I’m serving. This means that I take the cranberry sauce out the fridge 2 hours before eating so that it comes to room temperature. I keep the mashed potatoes very warm in a slow cooker so that they’re hot and fresh. The hour before serving, the oven temperature stays at 250 degrees F so I can keep everything warm.
I really want to know if you have any questions at all about Thanksgiving prep, or the shopping, so leave a comment below or tag me on Insta, I got you!
Back to this glorious Pumpkin Brown Butter Gingersnap Tart. Here’s the breakdown: slightly thinner layer of gently spiced pumpkin custard that we all know and love, minus the evaporated milk, atop a crisp crushed gingersnap crust that is ever so slightly caramel-y from nutty browned butter. I love this tart because it solves all of my issues with traditional pumpkin pie. No soggy crust, no egg-y custard, no overwhelming spice blend.
OK ok, you’re ready for the recipe, right? Follow the order of my steps, and you’re pumpkin tart dreams will become a reality! Make this gorgeous baby, and tag me in your pics so I can seeeee @lions.bread #lionsbread !!
xoxo L
Pumpkin Brown Butter Gingersnap Tart
The most epic holiday dessert that will crowd-please ad infinitum! A lighter pumpkin custard with warm spices atop a crushed gingersnap salted brown butter crust! Need I say more?
Ingredients
Brown Butter Gingersnap Crust
- 6 T salted butter
- 8 oz. crisp gingersnap cookies gingersnaps vary in size, but you want 1 ½ -2 cups of crumbs
Pumpkin Custard
- 15 oz. unsweetened canned pumpkin puree, I like Libby's
- 2/3 cup sugar
- 1 organic egg
- 3/4 cup full fat sour cream
- 2 T heavy cream
- 1 T pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp kosher salt
- 1/4 cup roasted pumpkin seeds for decorating
Instructions
Preheat the oven 350 degrees F. Spray a 9" removable bottom tart pan with nonstick cooking spray.
Melt the butter in a pan over medium heat, whisking until it foams, then eventually browns. This should take about 4-5 minutes. Pour the browned butter in a heat-proof bowl and set aside.
In a food processor, crush the gingersnaps until finely ground. Pour in the melted brown butter, and pulse until thoroughly incorporated. Pour the crumbs into the prepared tart pan. Use the bottom of a drinking glass or a measuring cup to really press down the crumbs evenly into pan, and up the sides. Place the crust on a rimmed baking sheet, and bake for 15 minutes. Remove the pan from the oven, and set aside.
In a medium size mixing bowl, combine the sugar and the ground spices, whisk to combine. Add the egg, heavy cream, and sour cream together, and whisk thoroughly. Add the canned pumpkin, vanilla extract and salt, and whisk well until smooth. Pour the pumpkin custard into the crust, and return to the oven for 45-50 minutes, until the custard is set, and not at all soupy. Cool at room temperature for an hour, then refrigerate for at least two hours. Remove the tart from the refrigerator at least 45 minutes prior to serving. Top the tart with soft whipped cream and roasted pumpkin seeds.
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