Ginger Pumpkin Tart

A ginger-kissed cousin to pumpkin pie -- you'll love this updated taste adventure.

Yield

8 servings

Crust Ingredients

1 cup all-purpose flour
1/2 cup butter or margarine, room temperature
2 tablespoons packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk

Filling Ingredients

1 (15 ounce) can pumpkin (not pumpkin pie mix)
1/2 cup granulated (white) sugar
1/3 cup whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
whipped cream, if desired

Directions

Preheat oven to 425°F (218°C). In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased 9 x 1-inch tart pan with removable bottom. Place pan on baking sheet.

In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on baking sheet. Bake for 10 minutes.

Reduce oven temperature to 350°F (177°C). Bake for 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire cooling rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired.

Estimated Time

Preparation Time: 20 minutes
Total Bake Time: 1 hour
Cool time: 1 hour 30 minutes

Additional Information

Candied, or crystallized, ginger is fresh ginger root that has been boiled in a sugar syrup and coated with sugar crystals. Look for it in the baking aisle or produce area of your supermarket.

Storage

Store covered in refrigerator.

Nutritional Information

1 Serving (1 Serving): Calories 315 (Calories from Fat 155), Total Fat 17 g (Saturated Fat 10 g, Trans Fat ncg), Cholesterol 120 mg; Sodium 190 mg; Total Carbohydrate 37 g (Dietary Fiber 2 g, Sugars ncg), Protein 4 g; Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2 1/2

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