‘Spicy Pumpkin Tart with Crunchy Gingersnap Crust’

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:

1.  Blend melted butter and fresh ginger into crushed ginger snap crumbs and pat into tart pan.
2. In medium mixing bowl, combine pumpkin and condensed milk and blend.  Add spices and egg yolks and blend.
3. 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