Yield: Yields one 9-1/2-inch tart.
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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.
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