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.

Ahhh, October…, the month when Halloween lurks around the corner like the boogeyman, the air is cold and candy is free to anyone in a costume. It’s a glorious time to be alive. Young or old, headed horseman or headless, everybody looks forward to All Hallows’ Eve. Especially me. Although I won’t be galloping through the streets with a jack-o-lantern on my head this October 31st (don’t worry, it’s on my bucket list for next year), I’m still keeping things spooky with the help of a pumpkin.

Instead of covering my face with a carved pumpkin, I will be stuffing my face with a pumpkin tart. There’s no need to wait until Thanksgiving to satisfy a pumpkin craving when Halloween will do the trick and be the treat. With a little imagination and some little marshmallows you can turn a Thanksgiving classic into a spooktacular showpiece for your Halloween party.

With a no roll gingersnap crust, this tart is frighteningly easy to make. Just pulse a handful of ingredients in a food processor, press in a tart pan and bake for 10 minutes to set. Then, whisk the pumpkin filling ingredients in a bowl, pour into the gingersnap crust and bake for 45 minutes. After the tart cools at room temperature, pop it in the refrigerator to chill until it’s party time. Lastly, channel your inner spider by weaving a web of melted marshmallows and sticking it to the top of the tart.

It’s a messy job but who’s to complain when you get to lick melted marshmallows off your fingertips? Nobody, that’s who, because melty marshmallows are the best part of this spooky tart. Add a few decorative spiders to the edible web and your October festivities are guaranteed to be crawling with fun.

Before sharing the recipe for this spooky Pumpkin Tart, here are a few tips to help you out:

This recipe calls for canned pumpkin puree. Fresh puree will work in a pinch, but will yield different results than canned due to the higher moisture content. Before baking with fresh puree, place it in several layers of paper towels and squeeze until excess liquid is reduced.

Thin, crispy gingersnaps work best for the crust. I used a private label brand from my local grocery store.

You can make the crust 1 day in advance. Cover and store at room temperature until ready to fill.

You can make the pumpkin tart 1 day in advance. Cover and store in the refrigerator until ready to top with the marshmallow spiderweb.

Recipe yields more filling than we’ll use for this tart. Freeze excess filling for later use or bake in tartlet pans for mini pies.

Wondering how to make marshmallow spiderwebs? It’s a simple as melting mini marshmallows in the microwave then using your fingers to stretch until stringy and drape them over the tart. If you want to avoid sticky fingertips, you can accomplish the task with two forks instead.

Yes, this Pumpkin Tart freezes well. After tart has cooled completely, wrap tightly with plastic wrap then with aluminum foil and freeze up to 3 months. Thaw overnight in the refrigerator before topping with the marshmallow spiderweb.

This Pumpkin Tart can be left at room temperature for up to 2 hours at your Halloween party.

I hope you enjoy this Marshmallow Spiderweb Pumpkin Tart. Please leave a rating and review when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.

Finally, if you like homemade Halloween desserts you’ll love this recipe for Chocolate Halloween Cookies. Rich and chewy, the Dutch chocolate cookies are chockful of M&M’s and Halloween sprinkles for a scary good party snack.