Double Ginger Pumpkin Tart Recipes

DOUBLE-GINGER PUMPKIN TART

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 hand-held mixer on medium speed until smooth and lump-free, about 3 min. Add the pumpkin, cinnamon, ginger, and salt and continue beating until well blended, about 1 min. 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 it evenly. Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25 to 30 min. 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, if you like.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

DOUBLE GINGER PUMPKIN TART

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.

GINGER PUMPKIN TART

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.

DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
• In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
• In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.

DOUBLE LAYER PUMPKIN PIE

Steps:

• In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.
• Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.
• Refrigerate 4 hours, or until set.

PUMPKIN, GINGER AND MOLASSES TART

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.