My Recipe Box

Double-Ginger Pumpkin Tart

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Serves twelve.

Yields one 9-1/2-inch tart.

  • 6 oz. cream cheese, at room temperature
  • 3/4 cup very firmly packed light  brown sugar
  • 3/4 cup solid-pack pumpkin purée  (not seasoned pumpkin pie filling)
  • 1-1/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. table salt
  • 1 large egg yolk
  • 1 large egg
  • 3/4 tsp. pure vanilla extract
  • 1 Tbs. finely chopped crystallized ginger; more for garnish
  • 1 Press-In Cookie Crust baked and cooled (I  like graham cracker or vanilla for this tart)
  • Whipped cream for garnish (optional)

Position a rack in the center of the oven and heat the oven to 325°F. In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or hand-held mixer on medium speed until smooth and lump-free, about 3  min. Add the pumpkin, cinnamon, ginger, and salt and continue beating until well blended, about 1 min. Add the egg yolk, egg, and vanilla and beat until just incorporated. Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.

Use the spatula to scrape the filling into the crust and spread it evenly. Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25  to 30  min. Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3  hours. Garnish with whipped cream and crystallized ginger, if you like.

Photo: Scott Phillips

For pumpkin desserts I usually make a mousse or cheesecake, but this year the request was for pie. I'm not a big pie person, but I do like tarts. This pumpkin tart came out fantastic, tasted great, and was so easy. It set perfectly and cut cleanly. This is now my go to recipe. I skipped the crystallized ginger and used ground ginger with the other spices. I did use the cookie crust recipe with homemade graham crumbs ( from scratch) but added 1/3 more crumbs for better coverage in my tart pan. Great recipe!

I attempted this tart over Christmas for the first time, but didn't have a tart pan so I used a 9" glass pie pan. I also made the crust with 1/2 graham crackers and 1/2 gingersnaps and thought the result was fantastic. I find straight pumpkin pie too be too much for me, but the pumpkin pie meets cheesecake was a perfect balance.

This recipe is a great makeover to the traditional pumpkin pie. The fact that it is baked in a tart pan elevates the presentation and the perception of skill. I modified the crust to include some homemade gingersnap cookies that elevates this one to bakery status. The cookies cant be too sweet so half your recipe before adding the sugar and bake off the rest for the kids.

I have made this numerous times and people love it.

I made this when it was first published and it has become a standard for me during the holidays. The flavor is outstanding and it's quite easy to make. Even the non-pumpkin pie lovers in my family have had made complimentary remarks about this tart.

This is a WONDERFUL alternative to the standard pumpkin pie! There was not one bit left! I change the crust a bit, I used 1/2 graham cracker and 1/2 gingersnaps - just right.

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