I adore spicy pumpkin pie and the creamier the better. Putting a new spin on traditional pumpkin pie is something that this recipe does! Not only do you not make a regular crust but you don’t bake this in a pie dish. This ‘Spicy Pumpkin Tart with Crunchy Gingersnap Crust’ is elegant, creamy and luxurious, and has a definitely ginger zest to it. Serve just the tart or put a dollop of vanilla ice cream and whipped cream on top with just a tiny grating of fresh ginger!
Makes: 1 appx. 10” round tart
PreHeat Oven to 325
What you need:
2 ½ cups crushed ginger snap cookies (put in food processor and pulse until well ground and fine)
1/3 tsp grated fresh ginger (optional)
8 tbl melted butter
1 can pumpkin puree
1 can sweetened condensed milk
1/3 tsp ground cinnamon
1/3 tsp ground nutmeg
1/3 tsp ground cloves
Pinch of salt
3 egg yolks beaten
What you do:
- Blend melted butter and fresh ginger into crushed ginger snap crumbs and pat into tart pan.
- In medium mixing bowl, combine pumpkin and condensed milk and blend. Add spices and egg yolks and blend.
- Pour into tart crust. Bake at 325 about 30 minutes or until a toothpick comes out basically clean. Remove from oven and allow to rest at least 45-60 minutes then place in refrigerator until serving.
Note: This is a creamy pumpkin tart. The filling does not have to be completely ‘done’ like a regular pumpkin pie. When refrigerated, the tart will firm even more.
©Alice D’Antoni Phillips Ally’s Kitchen