Maple Pumpkin Five Spice Tart with Pecan Gingersnap Crust

I’ve been making this tart for years, for Thanksgiving, and it’s always a hit. It’s a take on traditional pumpkin pie but with a bump in flavor and the easiest crust ever. The gingersnap crust is such a snap to make— no messing around with flour and dough— and the use of the brown butter rounds out the flavor in such an easy, yet effective, way. The best part of this tart? Just before you pour in your beautiful maple five spice pumpkin filling— scatter some shards of dark chocolate on the crust— it’s a delightful hit of bittersweetness that’ll keep you coming back for more. Oh, I should add that while my love of traditional pumpkin pie is real— this tart is truly just as easy to make— maybe even easier! Gobble, gobble, indeed.

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Serves 6-8

INGREDIENTS

Crust
¼ cup whole pecans
7 tbsp unsalted butter
8 oz gingersnap cookies
¼ tsp kosher salt

Filling
1 can (15 oz) pumpkin puree
1 tsp five spice powder
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp kosher salt
4 large eggs
⅓ cup pure maple syrup
1 tbsp orange zest
2 oz dark chocolate, cut into shards

Topping
8 oz heavy whipping cream
2 tbsp powdered sugar
Toasted pecans, for garnish
Chocolate shavings, for garnish

METHOD

Preheat oven to 375F.

Butter a 9” tart pan with removable bottom. Set aside.

In a small saucepan over medium heat, toast pecans until fragrant, approximately 2-3 minutes. Remove pecans and set aside. Put butter into saucepan and melt until nutty toasted brown color, approximately 3-4 minutes.

Place gingersnaps in food processor and pulse into fine crumbs. Add pecans and brown butter and salt and pulse until fully incorporated and mixture starts to clump together. Turn out into prepared tart pan and press mixture evenly into pan and up sides, using a flat bottom drinking glass or cup measure if needed. Place tart pan onto sheet pan and then into oven and bake for 15 minutes. Remove and set aside.

While crust is in oven, make the filling. Combine pumpkin puree, five spice, ground ginger, nutmeg and salt in a large bowl and whisk to combine. Add eggs, maple syrup and whisk until smooth and combined.

Turn oven to 350F.

To assemble, evenly place chocolate shards in cooled tart shell, then add orange zest. Pour in filling and use spatula to smooth. Place in oven and bake until set, approximately 30-35 minutes. Remove from oven and let cool completely in pan. Place in fridge for 2 hrs. or overnight. Just before serving remove tart pan.

Using hand mixer or stand mixer, whip cream and powdered sugar until stiff peaks form. Top tart with whipped cream and sprinkle with chocolate shavings and pecans.