Marshmallow Spiderweb Pumpkin Tart
Carve out some fun this Halloween with a Marshmallow Spiderweb Pumpkin Tart. Made with a no roll gingersnap crust, this simple cobweb-topped tart is creepy, crawly and cute.
Equipment
- Food Processor
Ingredients
Gingersnap Crust
- 6 ounces gingersnap cookies
- 1 cup chopped walnuts
- 3 tbsp dark brown sugar packed
- 1/4 tsp ground cinnamon
- 4 tbsp unsalted butter melted
Pumpkin Filling
- 15 ounces canned pumpkin puree
- 1 cup heavy cream
- 1/4 cup whole milk
- 3/4 cup dark brown sugar packed
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt fine
- 1/2 tsp vanilla extract pure
Marshmallow Spiderweb
- 1 cup mini marshmallows
Instructions
Gingersnap Crust
- Preheat oven to 350 degrees.
- Lightly grease the bottom and the sides of a 9-inch tart pan with removeable bottom or coat pan with nonstick cooking spray. Set aside.
- Place gingersnap cookies in a food processor then pulse until fine crumbs form.
- Add chopped walnuts, brown sugar sugar and cinnamon to the food processor then pulse until walnuts are finely ground.
- Add melted butter then pulse a few times until the mixture is evenly moistened.
- Press mixture into bottom and up sides of your greased tart pan.
- Bake for 10 minutes until crust is lightly brown. Avoid overbaking; crust will continue to brown when it returns to the oven with the filling.
- Remove from the oven and and allow crust to cool while you prepare the filling.
Pumpkin Filling
- Line a cookie sheet with aluminum foil and set aside.
- In a large mixing bowl, whisk together all pumpkin pie ingredients until smooth.
- Place tart pan on foiled cookie sheet then pour pumpkin mixture into crust, filling 90% of the way.Note: To avoid overfilling the tart, the remaining pumpkin filling will not be needed for this recipe. Excess filling can be frozen for later use or to make mini pies in tartlet pans.
- Bake for 40 to 45 minutes or until edges are set and the center is slightly jiggly. Tart will continue to set as it cools. Avoid overbaking or the filling may crack.
- Place tart pan on a wire rack to cool completely, approximately 3 hours.
- Cover and store pumpkin tart in the refrigerator.
- When ready to serve, blot any moisture doplets on the tart with a paper towel, remove the side ring from your tart pan and let tart sit at room temperature for 30 minutes before topping with marshmallow spiderwebs.
Marshmallow Spiderweb
- Place mini marshmallows in a microwave safe bowl and heat for 20 seconds.
- Remove bowl from microwave then stir until smooth. Caution: marshmallows will be very hot. After stirring, allow marshmallows to cool for 3 minutes.
- Using the fingertips, pinch a small amount of melted marshmallows in each hand then stretch until marshmallow mixture is stringy like a web.
- Lay marshmallow strings across the top the pumpkin tart, draping ends over over the sides of the crust.
- Repeat the web making process until desired look is achieved then top with decorative spiders to complete the cobweb look.