This gingerbread pumpkin tart is a total fall favorite.
You’ve got a spiced, buttery gingerbread crust that gets baked to golden perfection, then filled with a smooth, cozy pumpkin custard.
The whole thing feels like a hug in dessert form.
I’ve made this every year for Thanksgiving and honestly, it always disappears fast.
The crust has that snappy gingerbread flavor, and the filling is soft, rich, and full of warm spices.
What You’ll Need
- 1 1/4 cups gingersnap cookie crumbs
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2/3 cup evaporated milk
- Optional: whipped cream and a sprinkle of cinnamon for serving
Why I Love This Recipe
I’ve been making this tart since my early twenties, and it never fails. It’s a little rustic, a little elegant, and 100% comforting. It always makes the house smell amazing and brings back sweet memories of cozy fall dinners with friends and family.
- The crust tastes like gingerbread cookies in pie form
- The filling is silky and packed with fall spices
- It’s easier than making a traditional pie crust
- You can make it ahead and it holds up beautifully
- It feels special without being fussy
Servings & Time
Servings: 8
Prep Time: 20 minutes
Bake Time: 40 minutes
Cool Time: 2 hours
Macros (Per Slice – Based on 8 Slices)
- Calories: 280
- Carbs: 34g
- Protein: 4g
- Fat: 15g
- Fiber: 1g
- Sugar: 20g
Why This Recipe Works (Quick Science)
- The gingersnap crust holds together thanks to the butter melting and binding with sugar as it bakes, creating a firm base
- Pumpkin puree is naturally thick, and combined with eggs and evaporated milk, it creates a custard when baked slowly
- Warm spices like cinnamon, ginger, and nutmeg balance the sweetness and enhance the earthy pumpkin flavor
Common Mistakes
- Not packing the crust tightly – You need to press it firmly so it doesn’t crumble
- Overbaking the custard – It should still have a slight jiggle in the center when you take it out
- Using pumpkin pie filling instead of puree – Pie filling already has sugar and spices and will throw off the flavor and texture
What to Serve With
- Fresh whipped cream
- Hot apple cider or spiced chai tea
- A scoop of vanilla ice cream if you’re going all out
- A drizzle of maple syrup for extra sweetness
FAQ
Can I make this ahead of time?
Yes! It’s even better the next day. Just keep it chilled and bring to room temp before serving.
Can I use store-bought crust?
You can, but the gingersnap crust makes this extra special.
What can I use instead of evaporated milk?
Half and half or heavy cream works in a pinch, but the texture might be slightly softer.
Do I need a tart pan with a removable bottom?
It helps a lot with clean slices, but a pie dish will also work.
Tools Required
- 9-inch tart pan with removable bottom
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet (to catch any drips)
- Cooling rack
Substitutions and Variations
- Use graham crackers instead of gingersnaps for a milder crust
- Add orange zest to the filling for a citrusy twist
- Sub coconut milk for evaporated milk for a dairy-free version
- Top with toasted pecans or candied ginger for crunch
Make Ahead Tips
- The crust can be made and baked 1 day ahead
- The full tart can be made up to 2 days ahead and stored in the fridge
How to Make Gingerbread Pumpkin Tart
Step 1: Make the Crust
Ingredients:
- 1 1/4 cups gingersnap cookie crumbs
- 1/4 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
Mix gingersnap crumbs, brown sugar, and cinnamon in a bowl. Pour in the melted butter and stir until evenly coated. Press into a 9-inch tart pan, firmly packing it into the bottom and up the sides.
Step 2: Bake the Crust
Bake the crust at 350°F (175°C) for 8 minutes until lightly set and fragrant. Let cool while you prep the filling.
Step 3: Make the Pumpkin Filling
Ingredients:
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2/3 cup evaporated milk
In a clean bowl, whisk together pumpkin puree, eggs, brown sugar, salt, and all the spices. Slowly whisk in evaporated milk until smooth and combined.
Step 4: Fill and Bake
Pour the filling into the cooled crust and bake at 350°F (175°C) for 30–35 minutes, or until the edges are set and the center has a slight jiggle.
Step 5: Cool and Serve
Cool the tart completely on a rack, about 2 hours. Serve at room temperature or chilled with whipped cream and a sprinkle of cinnamon.
Tips for Leftovers and Storage
- Store covered in the fridge for up to 3 days
- Don’t freeze – the texture changes too much
- Best served slightly chilled or at room temp
- Add fresh whipped cream just before serving
Conclusion
This gingerbread pumpkin tart is a beautiful twist on two classics—gingerbread cookies and pumpkin pie. It’s rich, spiced, and cozy without being heavy. Make it once, and it might become your new fall tradition. If you try it, leave a comment and tell me how it turned out or if you have any questions—I’d love to hear from you!
