Ginger Pumpkin Tart Recipe

Name: Ginger Pumpkin Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1-1/2 cup Graham Cracker Crumbs; 3 Tablespoons Sugar; 5 Tablespoons Butter, Melted; FOR THE FILLING:; 6 ounces, weight Cream Cheese, Softened; 3/4 cups Brown Sugar; 3/4 cups Canned Pumpkin Puree; 1-1/4 teaspoon Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Salt; 1 whole Egg; 1 whole Egg Yolk; 1 teaspoon Vanilla; 1 Tablespoon Crystallized Ginger, Finely Chopped Plus Extra For Serving; For Serving: Lightly Sweetened Whipped Cream

Servings: persons

FOR THE CRUST:
1-1/2 cup Graham Cracker Crumbs
3 Tablespoons Sugar
5 Tablespoons Butter, Melted
FOR THE FILLING:
6 ounces, weight Cream Cheese, Softened
3/4 cups Brown Sugar
3/4 cups Canned Pumpkin Puree
1-1/4 teaspoon Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Salt
1 whole Egg
1 whole Egg Yolk
1 teaspoon Vanilla
1 Tablespoon Crystallized Ginger, Finely Chopped Plus Extra For Serving
For Serving: Lightly Sweetened Whipped Cream

1
Preheat oven to 350 F.
2
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 1/2-inch fluted tart pan with removable bottom. Bake in the heated oven for 10 minutes. Remove from oven. Allow the crust to cool on a rack while you make the filling.
3
Reduce oven temperature to 325 F.
4
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar 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.
5
Bake the tart for 25-30 minutes or until set (when done, the filling should just barely jiggle when the pan is nudged).
6
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.
7
Adapted from Fine Cooking.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CRUST:, 1-1/2 cup Graham Cracker Crumbs, 3 Tablespoons Sugar, 5 Tablespoons Butter, Melted, and more.

Yes, Ginger Pumpkin Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Pumpkin Tart

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