Author Notes
Pumpkin Tart with a Cookie butter crust! All the flavors of pumpkin pie in a tart that takes 10 minutes to assemble! —Milk and Cardamom
Ingredients
- Cookie Butter Crust
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1 1/2 cups
graham cracker crumbs
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1/4 cup
cookie butter spread
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5 tablespoons
unsalted butter, melted
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2 tablespoons
granulated sugar
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15 ounces
(1 can) pumpkin puree
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14 ounces
(1 can) sweetened condensed milk
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1
egg
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1 tablespoon
pumpkin pie spice
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1/4 teaspoon
salt
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1/2 teaspoon
vanilla extract
Directions
- Cookie Butter Crust
-
Add all ingredients into a medium mixing bowl and mix until you have a sandy texture.
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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.
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Pre-heat oven to 425 F.
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Add all the ingredients into a small bowl and whisk until smooth.
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Pour filling into the crust and bake for 10 minutes at 435 F and then lower the temperature to 350 F and bake for 30-35 minutes. The center may slightly jiggle but as long as a inserted toothpick comes out clean, it's done.
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Cool on a rack and serve room temperature. Dust with powdered sugar and dollop with whipped cream and enjoy!
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