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Ginger Pumpkin Tart
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Prep Time:
20 minutes
Total Time:
2 hours 50 minutes
Exciting twist on classic pumpkin pie with a hint of ginger.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 2 tablespoons packed brown sugar
  • 2 tablespoons finely chopped crystallized ginger
  • 2 teaspoons ground cinnamon
  • 1 egg yolk
  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1/2 cup granulated sugar
  • 1/3 cup whipping (heavy) cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • Whipped cream, if desired
Instructions:
  • Preheat oven to 425°F. Combine all Crust ingredients in a small bowl using a spoon or electric mixer on low speed until dough forms. Press firmly and evenly into the bottom and sides of an ungreased 9x1 inch tart pan with a removable bottom. Place the pan on a cookie sheet before baking.
  • In a medium bowl, combine all Filling ingredients except whipped cream until smooth. Pour the mixture into the crust on a cookie sheet and bake for 10 minutes.
  • Lower the oven temperature to 350°F. Bake for an additional 45 to 50 minutes until a knife inserted near the center comes out clean. Let cool on a wire rack for about 1 1/2 hours. Serve with whipped cream and sprinkle with extra chopped crystallized ginger if desired. Refrigerate leftovers covered.

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