GINGER PUMPKIN TART
A ginger-kissed cousin to pumpkin pie--you'll love this updated taste adventure.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 15
Steps:
- 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.
- 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 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 Facts : Calories 315, Carbohydrate 37 g, Cholesterol 120 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 190 mg
GINGERY PUMPKIN PIE
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings (1-1/2 cups whipped cream).
Number Of Ingredients 23
Steps:
- In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN TART WITH GINGERSNAP CRUST
Make and share this pumpkin tart with gingersnap crust recipe from Food.com.
Provided by crazymom
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees.
- To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
- Add an additional tablespoon of melted butter if necessary.
- Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
- Bake about 7 minutes, or until set.
- Remove from oven.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
- Set the ginger juice aside and discard the pulp.
- In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
- Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
- Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
- Pour the filling into the tart pans and return them to the oven.
- Bake for 25 to 30 minutes, or until the center is just firm to the touch.
- Cool to room temperature, then chill for up to 2 hours or overnight before serving.
CREAMY GINGER PUMPKIN PIE
Steps:
- Preheat oven to 425 degrees. Follow mixing directions as instructed on the can of pumpkin pie mix. Blend in 3/4 Cool Whip in lieu of milk and fold in ginger. Puree in the blender and pour into graham cracker crust. Bake for 15 minutes. Reduce the temperature to 350 degrees, and bake for an additional 40-50 minutes. Let cool and garnish with Cool Whip and/or pumpkin seeds.
GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
- Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
- In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
- To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
- NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.
GINGER-STREUSEL PUMPKIN PIE
I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. -Sonia Parvu, Sherrill, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. On a lightly floured surface, unroll crust. Transfer to a 9-in. pie plate and trim to 1/2 in. beyond edge of plate; flute edge., In a large bowl, whisk eggs, pumpkin, cream, sugars, cinnamon, salt, allspice, nutmeg and cloves. Pour into crust. Bake 40 minutes., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in walnuts and ginger. Gently sprinkle over filling. , Bake 15-25 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 684 calories, Fat 42g fat (21g saturated fat), Cholesterol 176mg cholesterol, Sodium 388mg sodium, Carbohydrate 73g carbohydrate (39g sugars, Fiber 3g fiber), Protein 9g protein.
PUMPKIN-GINGER MOUSSE TART
Marshmallow creme and frozen whipped topping put a cool and creamy spin on traditional pumpkin pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Roll pie crust into 12-inch circle on lightly floured surface. Sprinkle with sugar; lightly roll sugar into crust. Place in 10 1/2-inch tart pan with removable bottom. Gently press in bottom and up side of pan; trim excess crust. Prick bottom and side with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely, about 20 minutes.
- Beat pumpkin, marshmallow creme and pumpkin pie spice in large bowl with spoon until smooth. Fold in ginger and 2 cups of the whipped topping. Spoon into crust. Refrigerate about 2 hours or until firm. Remove side of pan. Garnish tart with remaining whipped topping and cookies.
Nutrition Facts : Fat 3, ServingSize 1 Serving
DOUBLE GINGER PUMPKIN TART
An easy,elegant alternative to the usual pie.The tang of cream cheese and spark of crystallized ginger really make this tart special.Use the Graham Cracker Tart Crust(Recipe #145891),posted seperately here.
Provided by Saguaro
Categories Tarts
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- 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 handheld mixer on medium speed until smooth and lump-free,about 3 minutes.
- Add the pumpkin,cinnamon, ginger, and salt and continue beating until well blended, about 1 minute.
- Add the egg yolk, egg, and vanilla and beat until just incorporated.
- Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.
- Use the spatula to scrape the filling into the crust and spread evenly.
- Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25 to 30 minutes.
- Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3 hours.
- Garnish with whipped cream and crystallized ginger.
Nutrition Facts : Calories 115.5, Fat 5.8, SaturatedFat 3.4, Cholesterol 50.7, Sodium 102.5, Carbohydrate 14.6, Fiber 0.2, Sugar 13.4, Protein 1.9
PUMPKIN, GINGER AND MOLASSES TART
Categories Milk/Cream Mixer Egg Ginger Dessert Bake Thanksgiving Pumpkin Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For crust:
- Whisk both flours and salt in bowl. Using electric mixer, beat butter and sugar in another bowl until well blended. Beat in yolk and vanilla. Add flour mixture; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Roll out dough disk between 2 sheets of parchment paper or waxed paper to 12-inch round. Remove top sheet of parchment. Invert dough into 9-inch-diameter tart pan with removable bottom; gently remove remaining parchment. Press dough evenly into pan, patching any tears in crust if necessary. Trim dough, leaving 3/4-inch overhang. Press overhang in, forming double-thick sides. Pierce bottom of dough all over with fork. Place tart pan on baking sheet. Gather dough scraps into ball. Roll out on floured surface to 1/4-inch thickness. Using small leaf-shaped cookie cutter or knife, cut out leaf shapes. Place leaves on baking sheet with tart crust.
- Bake leaves until light golden, about 10 minutes; transfer leaves to rack. Continue to bake crust until edges begin to brown, about 20 minutes longer. Keep tart pan on baking sheet.
- For filling:
- Whisk eggs, brown sugar and molasses in medium bowl until smooth. Whisk in whipping cream, cinnamon, ginger, cloves and salt. Add pumpkin and whisk until well blended. Pour into warm crust. Bake tart on baking sheet until filling is set in center and edges of filling are firm and beginning to puff, about 45 minutes. Transfer tart to rack; cool completely in pan on rack. (Can be made 1 day ahead. Chill until cold, then cover. Keep refrigerated.) Arrange pastry leaves atop tart.
- For sweetened whipped cream:
- Beat whipping cream, sugar and vanilla in large bowl until peaks form.
- Cut tart into wedges. Top with whipped cream and serve.
More about "pumpkin ginger tart recipes"
PUMPKIN GINGER TART RECIPE | LAND O’LAKES
From landolakes.com
5/5 (1)Calories 520 per servingServings 8
- Stir together 1 cup flour and salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat into ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake 10-15 minutes or until crust just begins to brown.
- Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in bowl. Stir in eggs just until well mixed. Stir in 1/2 cup whipping cream. Pour pumpkin filling into baked crust. Bake 30-35 minutes or until set around edge.
- Combine 3/4 cup flour and brown sugar in bowl. Cut in 1/4 cup butter with fork or pastry blender until mixture resembles fine crumbs. Sprinkle streusel over hot, partially baked filling. Continue baking 15-20 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
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