Ginger Pumpkin Tart
A flavorful double-ginger pumpkin tart, an impressive alternative to traditional pumpkin pie. Adapted from [Fine Cooking|http://www.finecooking.com/recipes/double-ginger-pumpkin-tart.aspx].
Yields: 8 servings
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons sugar
- 5 tablespoons butter, melted
- For the Filling:
- 6 ounces cream cheese, softened
- ¾ cup brown sugar
- ¾ cup pumpkin puree
- 1 ¼ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 tablespoon crystallized ginger, finely chopped + more for serving
- For Serving:
- Lightly sweetened whipped cream
Instructions
Preheat oven to 350.
In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture firmly into the bottom and up the sides of an un-greased 9 ½ inch fluted tart pan with removable bottom. Bake 10 minutes. Allow the crust to cool on a rack while you make the filling.
Reduce oven temperature to 325.
In the bowl of a stand-mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth. Mix in the pumpkin, spices, salt, egg, egg yolk, and vanilla until smooth, scraping the sides and bottom of the bowl as needed. Fold in the crystallized ginger. Pour the mixture into the crust and spread it evenly with an offset spatula.
Bake the tart 25-30 minutes or until set (the filling should just barely jiggle when the pan is nudged). Cool tart on a rack. Refrigerate the tart in the pan until chilled, 2-3 hours. Remove the tart from the tart pan, slice, and serve with lightly sweetened whipped cream and crystallized ginger on top.