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Pumpkin Tart with Cookie Butter Crust
Recipe

10 INGREDIENTS • 6 STEPS • 1HR

Pumpkin Tart with Cookie Butter Crust

3.3
3 ratings
All you need is one bowl and just a handful of ingredients and you’re on your way to making one of the tastiest and quickest desserts ever for your holiday occasion.
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Pumpkin Tart with Cookie Butter Crust
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
All you need is one bowl and just a handful of ingredients and you’re on your way to making one of the tastiest and quickest desserts ever for your holiday occasion.
1HR
Total Time
$1.35
Cost Per Serving
Ingredients
Servings
6
us / metric
Graham Cracker Crumbs
1 1/2 cups
Graham Cracker Crumbs
Cookie Butter Spread
4 Tbsp
Cookie Butter Spread
Unsalted Butter
1/3 cup
Sweetened Condensed Milk
1 1/3 cups
Sweetened Condensed Milk
Egg
1
Pumpkin Pie Spice
1 Tbsp
Pumpkin Pie Spice
Salt
as needed
Vanilla Extract
as needed
Nutrition Per Serving
VIEW ALL
Calories
504
Fat
22.5 g
Protein
8.7 g
Carbs
68.1 g
Add to plan
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Pumpkin Tart with Cookie Butter Crust
Save
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
Cooking InstructionsHide images
step 1
Preheat oven to 425 degrees F (220 degrees C).
step 2
Add Graham Cracker Crumbs (1 1/2 cups), Cookie Butter Spread (4 Tbsp), Unsalted Butter (1/3 cup), and Granulated Sugar (2 Tbsp) into a medium mixing bowl and mix until you have a sandy texture.
step 3
Pour the crust mixture into a 9-inch tart pan and press into an even layer using the bottom of a greased cup or your hands. Place in fridge until ready to fill.
step 3 Pour the crust mixture into a 9-inch tart pan and press into an even layer using the bottom of a greased cup or your hands. Place in fridge until ready to fill.
step 4
Add Canned Pumpkin Purée (2 cups), Sweetened Condensed Milk (1 1/3 cups), Egg (1), Pumpkin Pie Spice (1 Tbsp), Salt (as needed), and Vanilla Extract (as needed) into the bowl and whisk until smooth.
step 4 Add Canned Pumpkin Purée (2 cups), Sweetened Condensed Milk (1 1/3 cups), Egg (1), Pumpkin Pie Spice (1 Tbsp), Salt (as needed), and Vanilla Extract (as needed) into the bowl and whisk until smooth.
step 5
Pour filling into the crust and bake for 10 minutes at 425 degrees F (220 degrees C) and then lower the temperature to 350 degrees F (180 degrees C), baking for 30-35 minutes. The center may slightly jiggle, but as long as a inserted toothpick comes out clean, it's done.
step 6
Cool on a rack and serve at room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!
step 6 Cool on a rack and serve at room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!
Tags
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American
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Pumpkin
Thanksgiving
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