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To make the crust combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.

Pumpkin tart gingersnap crust. Preheat the oven to 375 degrees f. In a large bowl combine gingersnap crumbs butter and salt. The flavors of ginger and pumpkin mingle beautifully and the gingersnap cookie crust in this recipe adds a delightful crunch.

Preheat oven to 350 degrees f. Press into a 8 or 9 tart pan and set aside. Place on a half sheet pan and bake the crust for 10 to 12 minutes.

Cool the crust at least 10 minutes before filling. Rub vegetable oil all over the skin pierce with a fork and bake until fork tender about 1 hour. Cool crust at least.

Gingersnap crust pumpkin pie. Add an additional tablespoon of melted butter if necessary. Place on a half sheet pan and bake until lightly browned 10 to 12 minutes.

Pumpkin cream tart in a crunchy gingersnap cookie crust is the perfect dessert for a special treat or holiday dinner. Read the story behind the recipe tested. And the best part about making this tart is that the crust is so much easier to make than a traditional crust.

I should add that while the recipe as written below is designed for a 9 inch pie pan on a whim i baked these in two shallow 7 1 2 inch tart pans. Making this gingersnap pumpkin pie. Put a 9 inch removable bottom fluted tart pan on a baking sheet.

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