Ginger Pumpkin Tart Recipes

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
• Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
• Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

PUMPKIN GINGER TART

Steps:

• Heat oven to 375°F.
• 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.
• Beat 1 cup whipping cream and powdered sugar in bowl at high speed, scraping bowl often, until stiff peaks form. Dollop each serving with topping mixture. Garnish with orange zest, if desired.

THE BEST GINGERSNAP PUMPKIN PIE

Steps:

• Preheat the oven to 350℉. In a food processor, pulse together the gingersnap cookies and brown sugar until you have a coarse crumb.
• Add the ginger and cinnamon and pulse once or twice to combine. Pour in the melted butter ¹ and pulse until combined.
• Spoon the crumbs into a ungreased 9-inch pie pan, or two 7-1/2-inch tart pans (with removable bottoms) and use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the crust into the pan.
• Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
• Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Cook for 5 minutes, stirring regularly, until smooth and glossy.
• Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Whisk in the eggs and egg yolk, one at a time, whisking until completely combined after each addition.
• Stir in the vanilla. Pour the filling into the pie shell(s).
• for 30 minutes at 350℉, until the edges of the filling are just starting to set.
• Turn the oven down to 325℉, and bake for another 25-35 minutes, until the filling is mostly set (the center will still be slightly jiggly). Cover just the crust with aluminum foil or a pie crust shield, as needed, if the crust starts to brown too quickly. The filling may bubble and puff up slightly as it cooks - that's okay, it will settle as it cools.
• Remove from the oven and let cool for 2-3 hours until completely set. The pie filling will continue cooking through residual heat.
• Garnish with fresh whipped cream and serve chilled or at room-temperature. Best eaten the day of, but the pie can be made in advance and will keep for 2-3 days in the refrigerator. Enjoy!!

PUMPKIN TARTLETS

Steps:

• Preheat oven to 425°. On a lightly floured surface, unroll each pie crust; roll to 1/8-in. thickness. Using a floured 4-in. round cutter, cut out 16 circles, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray., In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°., Bake 25-30 minutes or until a knife inserted in the center comes out clean. If desired, top with marshmallows and bake 2-3 minutes longer or until marshmallows are lightly browned. Cool 5 minutes., Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. Serve or refrigerate within 2 hours.

GINGERY PUMPKIN PIE

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.

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.

GINGER PUMPKIN TART

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.

BEST EVER PUMPKIN PIE WITH STEM GINGER CREAM

Steps:

• Start by cooking the pumpkin or squash. Heat oven to 180C/160C fan/gas 4. Put the pumpkin in a large, deep roasting tin. Add a splash of water, no more than a few tbsps, then cover with foil. Make a small steam hole in the middle, put in the oven and cook for 45 mins or until very tender. While the pumpkin cooks, tip the seeds for the crust onto a baking tray and put in the oven on a lower shelf for 10 mins until toasted and starting to pop, then cool. Once cooked, tip the pumpkin into a sieve, drain and cool completely.
• Meanwhile, prepare the crust. Tip the toasted seeds and biscuits into a food processor and blitz to fine crumbs. Add the stem ginger and melted butter, and blitz again until the mixture is like wet sand. Tip into a 23cm fluted, loose- bottomed tart tin or a pie tin. Use the back of a spoon to spread the mixture evenly over the base and up the sides of the tin, pressing it firmly into place. Make sure there are no holes, so the filling can't escape. Put in the fridge and chill for 30 mins. Clean the food processor.
• Turn oven down to 160C/140C fan/ gas 3. When the pumpkin is cool and any excess liquid has drained away, tip into the food processor. Add the remaining ingredients for the filling and blend until smooth. Put the chilled crust on a baking tray in the middle of the oven. Pull out the shelf and carefully fill with the pumpkin mixture, pouring it right to the top. Close the oven and bake for 40 mins - the filling should be set but still have a wobble. Cool in the tin to room temperature, then chill for at least 1 hr.
• For the brittle, put the pumpkin seeds in a large heavy-based frying pan and toast for a few mins until golden and starting to pop. While they toast, line a baking sheet with baking parchment. Tip the seeds into a bowl and set aside, then wipe out the pan. Tip the sugar into the pan and set over a medium heat. To turn the sugar into caramel, heat until the sugar dissolves, but don't stir at any stage or it may crystallise - instead, swirl the pan every 10 secs or so. Increase the heat and bubble the liquid sugar until it reaches a deep caramel colour. Quickly add the seeds, swirl to incorporate, then tip out onto your lined tray. Leave to cool and set for 30 mins.
• Just before you're ready to serve, prepare the cream. Pour the cream and syrup into a large bowl, and whisk until softly whipped and billowy. Remove the pie from the fridge and from its case, and place on a pretty plate or cake stand, or serve straight from the tin. Pile the cream onto the centre of the pie and swirl towards the edges, leaving a border of pumpkin exposed around the edge. When the pumpkin caramel is set, break it into small pieces with a rolling pin and sprinkle over the top - if you have more than you need, store the remainder in a sealed container for up to 2 weeks to scatter over ice cream. Serve the pie in wedges. Leftovers will keep in the fridge for up to 3 days.

GINGER PRALINE PUMPKIN PIE

Steps:

• Make pie dough and refrigerate it as directed.
• Working between two sheets of floured wax paper, roll out one disk into a 12-inch circle.
• Remove the top sheet of wax paper and use the bottom sheet to flip the crust into a 10-inch pie pan. Gently smooth the crust into the pan, without stretching it.
• Roll the edge of the dough under so it sits neatly on the edge of the pie dish. Refrigerate.
• Roll the second disk of pie dough between the sheets of floured wax paper into an 11-inch circle.
• Slide onto a cookie sheet and refrigerate while you make the filling.
• Peel and core the pears. Slice into 1/4-inch wide wedges; put into a bowl. You should have 6 generous cups. Peel and core the apples.
• Cut into 3/4-inch chunks; you should have about 3 1/2 cups. Add to the pears. Stir in fresh cranberries.
• Heat butter in large deep skillet over medium-high until melted; add pears, apples and fresh cranberries.
• Cook, stirring, until nicely coated with butter, about 2 minutes.
• Cover and cook to soften the fruit, 3 minutes. Add sugar and cornstarch; cook and stir until glazed and tender, about 5 minutes.
• Remove from heat; stir in dried cranberries, orange zest and salt. Spread on a rimmed baking sheet; cool to room temperature. While the fruit mixture cools, heat oven to 425 degrees.
• Pile the cooled fruit into the prepared bottom crust. Use a very sharp knife to cut the rolled top crust into 18 strips, each about 1/2 inch wide.
• Place 9 of those strips over the fruit filling positioning them about 1/2 inch apart.
• Arrange the other 9 strips over the strips on the pie in a diagonal pattern. (If you want to make a woven lattice, put one strip of dough over the 9 strips on the pie and weave them by lifting up and folding to weave them together.)
• Crimp the edge of the bottom crust and the lattice strips together with your fingers. Use a fork to make a decorative edge all the way around the pie. Use a pastry brush to brush each of the strips and the edge of the pie with cream.
• Sprinkle strips and the edge with the coarse sugar.
• Place pie on a baking sheet. Bake at 425 degrees, 25 minutes.
• Reduce oven temperature to 350 degrees.
• Use strips of foil to lightly cover the outer edge of the pie.
• Continue baking until the filling is bubbling hot and the crust richly golden, about 40 minutes more.
• Cool completely on a wire rack.
• Serve at room temperature topped with whipped cream or ice cream.
• To rewarm the pie, simply set it in a 350-degree oven for about 15 minutes.

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.