Maple Pumpkin Tart with Gingersnap Granola Crust

For the crust:

Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.

In a medium-size bowl, whisk together the oil (or melted butter, if using), brown sugar and vanilla. Add in the oats, salt and spices, and stir until all the oats are covered in the oil-brown sugar mixture.

Pour the granola onto the lined baking sheet and use a spatula to spread out the granola, making sure the granola is in one layer.

Bake at 325°F until golden brown, about 20 minutes, stirring the granola after 10 minutes. Remove pan from oven and set it on a rack. You can turn off the oven at this point. Let the granola cool completely before making the crust.

Once the granola has cooled, preheat the oven to 350°F and lightly grease a 9-inch tart pan. Pulse the granola in a food processor a few times to make crumbs. Add the melted butter, and process a few more times until all the butter is incorporated with the crumbs.

Transfer the granola-butter mixture into the tart pan, and use your hands to press the granola crust on the bottom and up the sides of the pan. Freeze the crust for at least 15 minutes, then bake at 350°F for 10 minutes. Remove the crust from the oven and cool completely. You can turn off the oven at this point.

For the filling:

Preheat the oven to 375°F. In a large bowl, whisk together the pumpkin puree, spices, salt, cornstarch, maple syrup and lightly beaten egg until combined. Whisk in the evaporated milk, and pour the pumpkin filling into the cooled gingersnap granola crust.

Put the pie on top of a baking sheet, and bake at 375°F for 35-40 minutes, until the sides of the tart are set and the middle is slightly set.

Remove from the oven to cool a bit. Then serve warm, and enjoy!

Note: To make your own maple roasted pumpkin puree, simply cut a sugar baby pumpkin in half horizontally, and scoop out the seeds and pulp. Place the two halves on a greased baking sheet and drizzle with 2-3 tablespoons maple syrup. Roast the pumpkin at 350°F for 80-90 minutes, until the pumpkin is fork-tender. Let the pumpkin cool slightly, then remove the skin and place the pumpkin flesh in a food processor or blender. Puree until the pumpkin is smooth.