Ginger Pumpkin Tart

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

Yield: 8 servings

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 extract
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
Whipped cream, if desired

Instructions

Heat oven to 425 degrees 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, 9 x 1 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 for 10 minutes.
Reduce oven temperature to 350 degrees F.
Bake for 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.

Notes

High Altitude (3500-6500 ft) No changes.

* 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

Per serving: Calories 315 (Calories from Fat 155); Total Fat 17g (Saturated Fat 10g, Trans Fat ncg); Cholesterol 120mg; Sodium 190mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars ncg); Protein 4g

Percent Daily Value*: Vitamin A 100%; Vitamin C 2%; Calcium 4%; Iron 10%

Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker