Pumpkin-grand Marnier Tart With Gingersnap Crust

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• nonstick cooking spray
• 30 gingersnap cookies, finely crushed
• 1 tablespoon sugar
• 4 tablespoons unsalted butter, melted
• 3 eggs
• 1 cup canned pumpkin (not pie filling mix)
• 1/2 cup evaporated milk
• 1 cup light brown sugar, firmly packed
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 pinch salt
• 2 teaspoons orange peel, grated
• 1/4 cup grand marnier
• 3/4 cup whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon grand marnier
• 1/2 teaspoon vanilla extract

Recipe

• 1 crust:.
• 2 spray a 10-inch tart pan with nonstick cooking spray and set aside.
• 3 preheat oven to 325ºf.
• 4 combine the crust ingredients, stirring with a fork until all the crumbs are moistened.
• 5 transfer to the tart pan, spreading over the bottom.
• 6 lay a piece of plastic wrap on top. with a glass,press the crumbs over the bottom and up the sides of pan. remove the plastic wrap and bake crust 8 minutes.
• 7 remove from the oven and cool on a rack.
• 8 filling:.
• 9 put eggs into a large bowl and whisk lightly.
• 10 slowly whisk in pumpkin and milk.
• 11 stir in the sugars and spices, salt, orange peel and grand marnier.
• 12 pour into cooled crust.
• 13 bake on middle rack of preheated 325ºf oven 40 to 50 minutes, until set.
• 14 remove from oven and cool on rack. then cover lightly and refrigerate.
• 15 just before serving, make topping.
• 16 lightly whip the cream with the powdered sugar, grand marnier and vanilla.
• 17 serve wedges of tart with a dollop of cream on top.