Ginger Pumpkin Tart

Prep Time

Minutes

Total Time

2:50

Hrs:Mins

Makes

servings

(14 ratings)

Member Reviews (3)

A ginger-kissed cousin to pumpkin pie--you'll love this updated taste adventure.

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Crust

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

Filling

1	can (15 ounces) pumpkin (not pumpkin pie mix)
1/2	cup granulated sugar
1/3	cup whipping (heavy) cream
2	tablespoons finely chopped crystallized ginger
1	teaspoon vanilla
1/4	teaspoon salt
1/4	teaspoon ground ginger
2	eggs
	Whipped cream, if desired

Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

Did You Know

Candied, or crystallized, ginger is fresh gingerroot that has been boiled in a sugar syrup and coated with sugar crystals. Look for it in the baking aisle or produce area of your supermarket.

Nutrition Information:

1 Serving (1 Serving)

Calories 315

(Calories from Fat 155),

Total Fat 17g

(Saturated Fat 10g,
Trans Fat ncg),

Cholesterol 120mg;
Sodium 190mg;
Total Carbohydrate 37g

(Dietary Fiber 2g,
Sugars ncg),

Protein 4g;

Percent Daily Value*:

Vitamin A 100%;
Vitamin C 2%;
Calcium 4%;
Iron 10%;

Exchanges:

1 1/2 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

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Reviews & Comments

1 - 3 of 3 Reviews View All

Reviewed by: Sonia K. Date Posted: 11/27/2006 8:22:48 AM Rating:

Comments:
This was a great dessert. I made several changes, but only one which affected the taste. I used the gingersnap crust from the orange-ginger cheesecake + chopped caramelized ginger. Very good!I was pleasantly surprised that this was neither too rich, nor too sweet. The perfect foil to a rich Thanksgiving dinner!Other changes: I doubled the filling and used a springform pan. The recipe will still work, just make sure you have a pan underneath to catch the moisture.

Reviewed by: Carol Heffernan Date Posted: 11/19/2006 1:09:10 PM Rating:

Comments:
to me it''s just like a pumpkin pie just made in at tart pan I may make it I''m not sure

Reviewed by: heidimarie Date Posted: 10/27/2006 8:17:57 AM Rating:

Comments:
I visit Betty Crocker all of the time. If I havn''t made my mind on what to make for dinner I just get on my computer and visit Betty, there is so many things to choose from, it is so easy. I LOVE this website. Thank you!!!!!

1 - 3 of 3 Reviews View All


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