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Pumpkin Butter Tart with Brown Butter Ginger Snap Crust

Submitted by on December 3, 2018 – 4:19 pm

Get into the holiday spirit with this delicious recipe for Pumpkin Butter Tart with Brown Butter Ginger Snap Crust.This 5 ingredient tart will be a crowd favorite this season and easy to whip up! It has even less sugar than a standard pumpkin pie and you don’t have to buy(or find) all of the pumpkin pie spices. It will leave everyone licking their plate clean and begging for seconds.



  • 8 oz Gluten Ginger Snap Cookies
  • 4 oz Unsalted Butter, Melted


Whipped Topping 

Food Prep

  1. Pre-heat oven to 325 degrees. Melt butter in saucepan until golden brown. It will have a nutty smell.
  2. Break up ginger snap cookies into a food processor and grind until a small crumb. If you don’t have a food processor, you can you a ziplock bag and rolling pin, this will just take longer. Add browned butter to cookie crumbs and mix until combined.
  3. Lightly grease 9 in. tart pan. Press crumbs firmly into pan and let cool in your refrigerator for 10-15 minutes.
  4. Bake for 15 minutes.
  5. While tart shell is baking, whisk eggs and cream together in bowl. Once combine add pumpkin butter until completely combined.
  6. Once shell is finished baking, turn oven up to 345 degrees.
  7. Pour filling into shell and bake for 30-40 minutes. The center will still be very soft, it will firm up once it cools.
  8. Let tart cool and store in refrigerator until use.
  9. Whip cream until soft peaks, fold in apple butter and whip until firm peaks.
  10. Cut tart into desired number of pieces an garnish with whipped cream.
  11. Optional: extra garnish with candied pumpkin seeds and cinnamon.

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