Pumpkin Tart with Biscotti Crust

This tart has all the flavors of your traditional holiday pumpkin pie but, with an Italian twist. Rather than making a pie with the typical pastry dough, I decided to make a crust of flavorful cookie crumbs, which is similar to a graham cracker crust. This recipe uses  pumpkin pecan biscotti, (minus the pecans) and makes two 9-inch tarts.




  • 1 cup pumpkin biscotti crumbs
  • 1 tablespoon + 3/4 cup granulated sugar
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 2 large eggs
  • 1 can (15 oz.) pumpkin puree
  • 1 can (12 oz.) evaporated milk
  1. In a small bowl, combine the cookie crumbs, 1 tablespoon sugar and the melted butter.
  2. Press half of the crumb mixture into the bottom and partially up the sides of  a 9-inch cake pan. Repeat with the remaining crumbs into a second pan or 4 small tart pans.
  3. To prepare the filling; mix 3/4 cup sugar, salt, cinnamon, ginger and cloves in a small bowl.
  4. Using a large bowl, beat the eggs and then stir in the pumpkin and the sugar spice mixture. Gradually stir in the evaporated milk.
  5. Divide the filling into your prepared pans.
  6. Bake in preheated 375* oven for approximately 35 minutes. The filling should be firm and a knife inserted in the center will come out clean when tarts are done. Let cool for 2 hours. Refrigerate until ready to serve. The final touch is a dusting of cinnamon.

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