Double-Ginger Pumpkin Tart

Double-Ginger Pumpkin Tart
Photo by Scott Phillips


  • Whipped cream for garnish (optional)
  • 1 large egg yolk
  • 6 oz. cream cheese, at room temperature
  • 1-¼ tsp. ground cinnamon
  • ¼ tsp. table salt
  • 1 large egg
  • 1 Press-In Cookie Crust baked and cooled (I like graham cracker or vanilla for this tart)
  • + 5 more ingredients
    • ¾ cup solid-pack pumpkin purée (not seasoned pumpkin pie filling)
    • ¾ cup very firmly packed light brown sugar
    • 1 Tbs. finely chopped crystallized ginger; more for garnish
    • ½ tsp. ground ginger
    • ¾ tsp. pure vanilla extract

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 ...

View full recipe at Fine Cooking


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