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  • A close-up view of our Marionberry jam sitting next to some fresh marionberries.

    Marionberry Jam

  • A close-up view of Oregon Growers Pumpkin Butter on a table sitting next to a decorative plant.

    Pumpkin Butter

  • A bottle of our Raspberry Fruit syrup drizzling syrup onto a stack of pancakes.

    Raspberry Syrup

  • Pumpkin Butter Tart with Brown Butter Ginger Snap Crust

    Pumpkin Butter Tart Slice, garnish with whipped cream and roasted pumpkin seeds. Prpared with Oregon Growers Pumpkin Butter.


    • 8 oz Ginger Snap Cookies
    • 4 oz/¼ cup Unsalted Butter, Melted Filling
    • (2) 12 oz Jars Oregon Growers Pumpkin Butter
    • 2 ea Large Eggs
    • 3/4 cup Heavy Cream
    Whipped Topping


    1. Preheat oven to 325 degrees. Melt butter in saucepan and let simmer until it turns a light golden brown.
    2. Break up gingers snap cookies and into a food processer and grind until a fine crumb. If you don’t have a food processor a Ziplock bag and rolling pin .will also work (but can be more difficult). Pour butter into crumbs and mix until thoroughly combined.
    3. Lightly grease 9 in. fluted tart pan. Press cookie mix firmly into pan. Let cool in a refrigerator for 15 minutes.
    4. Bake crust for 15 minutes.
    5. While crust is baking, whisk cream and eggs together. Add pumpkin butter and mix until completely combined.
    6. Once crust is finished baking turn the oven up to 345 degrees, pour filling over the crust and bake for another 30-40 minutes. You’ll want the center to still be very soft. It will cool and firm up.
    7. Let cool completely. Refrigerate until use.
    8. Whip cream until soft peaks, fold in apple butter and whip until firm peaks.
    9. Cut tart into pieces and garnish with whipped cream and roasted or candied pumpkin seeds.
    Share & enjoy!