Pumpkin Tart with Cookie Butter Crust

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.

Total Time

1hr

3.3

3 Ratings

Author: Milk & Cardamom

Servings:

Ingredients

•

1 1/2 cups

Graham Cracker Crumbs

•

4 Tbsp

Cookie Butter Spread

•

1/3 cup

Unsalted Butter , melted

•

2 Tbsp

Granulated Sugar

•

2 cups

Canned Pumpkin Purée

•

1 1/3 cups

Sweetened Condensed Milk

•

Eggland's Best Classic Egg

•

1 Tbsp

Pumpkin Pie Spice

•

1/4 tsp

Salt

•

1/2 tsp

Vanilla Extract

Cooking Instructions

Preheat oven to 425 degrees F (220 degrees C).

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.

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.

Add Canned Pumpkin Purée (2 cups) , Sweetened Condensed Milk (1 1/3 cups) , Eggland's Best Classic Egg (1) , Pumpkin Pie Spice (1 Tbsp) , Salt (1/4 tsp) , and Vanilla Extract (1/2 tsp) into the bowl and whisk until smooth.

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.

Cool on a rack and serve at room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!

Nutrition Per Serving

CALORIES

504

FAT

22.5 g

PROTEIN

8.7 g

CARBS

68.1 g