| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 40 min |
| Yield: | 6 to 8 servings. |
Ingredients
- 2 1/2 cups crushed thin Swedish ginger cookies, (about 55 to 60 cookies)
- 6 tablespoons butter, melted
- 1 (15-ounce) can pumpkin puree, organic if possible
- 3/4 cup sweetened condensed milk
- 2 large egg yolks
- Pinch salt
Instructions
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1937 |
| Total Fat | 58 g |
| Saturated Fat | 18 g |
| Carbohydrates | 332 g |
| Dietary Fiber | 6 g |
| Sugar | 166 g |
| Protein | 23 g |
| Cholesterol | 83 mg |
| Sodium | 1706 mg |
Reviews
My new go to for Gluten Free (use GF ginger cookies Thanksgiving feasts! Delicious; even my non-GF free guests raved:-
Made this recipe for Thanksgiving. Did not think it was anything special. It seemed like it was missing something. I will not make it again.
This was tasty and very easy to make. I added a teaspoon of cinnamon to the pumpkin filling, as other reviewers suggested. But, the filling is softer and creamier than normal pumpkin pie. It was very nice the first night, but with the leftover pie, the crust became soggy.
Delicious and so easy to make! Made it yesterday and everyone loved it and thought I was a star chef! Claire Robinson, you rock!
Everyone loved this at Thanksgiving! Thank you Claire!
The BEST pumpkin pie I have ever put in my mouth!!
Y U M M Y !
I made this for Christmas dinner and it was simply outstanding. I used store-brand gingersnaps for the crust, and I added cinnamon (about 2 tsp., ground ginger (about 1 tsp. and ground nutmeg (about 1/2 tsp. to the filling. The pie isn’t dense and heavy like most pumpkin pies, and we loved it. Thank you, Ms. Robinson.
I have made 4 pies and everyone LOVES them! Super simple and you can change it up easily. If I’m in a hurry I buy a pre-made graham cracker crust and add a little cinnamon and nutmeg to the pie filling. Word of caution…make sure you grab the pumpkin puree and not the pumpkin pie filling! I made that mistake and the pie did not set up:(
I love this recipe. This has surely replaced that old recipe from the pumpkin pie mix. I’ve made this at least 5 times since it came out on TV last thanksgiving. The sweetened condensed milk really makes it rich and creamy. I have not experienced the runnyness that some have written about this recipe. On the contrary, I find it to be thicker than most pumpkin pie recipes. And as a plus, it takes half the time to cook. I also like to add freshly grated ginger (if i’m not using a gingersnap crust, cinnamon and allspice.