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Ginger Pumpkin Tart

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By Betty Crocker Kitchens
Updated May 20, 2005
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A ginger-kissed cousin to pumpkin pie--you'll love this updated taste adventure.

Ginger Pumpkin Tart

  • Prep Time 20 min
  • Total 2 hr 50 min
  • Servings 8
  • Ingredients 15
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 425°F. 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.
  • Step 
    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.
  • Step 
    3
    Reduce oven temperature to 350°F. 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.

Nutrition

315 Calories
17g Total Fat
4g Protein
37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
315
Calories from Fat
155
Total Fat
17g
0%
Saturated Fat
10g
0%
Cholesterol
120mg
0%
Sodium
190mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
2g
0%
Protein
4g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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