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Ginger Pumpkin Tart

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

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( 31 Ratings)

31 Ratings

5 Stars 55%

4 Stars 13%

3 Stars 16%

2 Stars 10%

1 Stars

Member Reviews ( 4 )

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Prep Time 20 min
Total Time 2 hr 50 min
Servings 8

Ingredients

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

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 315
Calories from Fat: 155),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 10g, 10% ),
Cholesterol: 120mg; 120%;
Sodium: 190mg; 190%;
Total Carbohydrate: 37g; 37%
(Dietary Fiber 2g 2% ),
Protein: 4g; 4%

% 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.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 11/21/2011 4:09:17 PM REPORT ABUSE lilyummygirl said:

Rating:

Can you make this recipe without the candied ginger? If not, do you know any popular grocery stores that sell it???

This reply was: Helpful Inspiring

Posted 11/27/2006 8:22:48 AM REPORT ABUSE Sonia K. said:

Rating:

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.

This reply was: Helpful Inspiring