Ginger Pumpkin Tart

Ginger Pumpkin Tart

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

Prep Time

20

Minutes

Total Time

2:50

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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,),
  • Cholesterol 120mg;
  • Sodium 190mg;
  • Total Carbohydrate 37g
    • (Dietary Fiber 2g,
  • Protein 4g;
Percent Daily Value*:
    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.