A fun twist on an autumn classic! This ginger pumpkin tart is incredibly flavourful with just the right amount of spice! The tart has a deliciously smooth pumpkin filling and a chewy ginger cookie crust. Perfect for any fall gathering!
It is finally starting to look and feel like fall here! The leaves are changing colours and there a definite crisp chill to the air. I am loving every minute of it! Fall is my favourite season. I love the colours, the cozy knits and the delicious flavours. One of the best things about fall? All things pumpkin of course!
I didn’t want to make your traditional pumpkin pie this year. I wanted to do something a little bit different. I recently purchase a couple of tart pans and I couldn’t wait to use them! I decided step outside the traditionally round pumpkin pie and make a pumpkin tart instead. Since I was already going with a non-traditional shape I figured I may as well change up the crust too. This ginger cookie crust is delicious! Its slightly more chewy and less flaky in texture than your typical pie crust. It is also incredibly flavourful! The ginger flavour pairs exceptionally well with the pumpkin filling. The filling itself is pretty typical of a pumpkin pie filling. Its full of delicious warming spices and is silky smooth!
Ginger Pumpkin Tart
Yield: One 14 by 4.5 inch tart
Time: The pumpkin filing and ginger cookie crust need to chill for 4+ hours
1 c pumpkin puree
¾ c brown sugar
1 tbsp corn starch
½ tsp salt
½ tsp pepper
1 ½ tsp pumpkin pie spice
½ c heavy cream
1 c flour
½ c brown sugar
1 ½ tsp ginger
½ c butter, cold and grated
2 tbsp molasses
1 egg, beaten
For the filling: In a medium bowl, whisk together pumpkin puree, brown sugar, and eggs until combined. Whisk in corn starch, salt, pepper, pumpkin pie spice. Finally, whisk in heavy cream until combined. Cover with plastic wrap and let chill in the fridge for at least 4 hours or up to overnight.
For the crust: In a medium bowl, whisk together flour, sugar and ginger. Cut in grated butter until mixture resembles wet sand. Stir in molasses and egg, mixing until dough is formed. Pour dough onto lightly floured plastic wrap and form into a disk. Place wrapped dough in the fridge for a minimum of four hour or overnight.
Pre-heat oven to 400F. Remove dough from plastic wrap and using a rolling pin, roll dough out into long rectangle until dough is about 1/8 inch thick. Lay dough across tart pan. Press dough lightly into bottom and sides of tart pan. Cover pan with a piece of plastic wrap and place in freezer for 30 minutes. Using a fork gently prick sides and bottom of dough with a fork. Par-bake dough for 10 minutes.
Drop oven down to 375F. Pour pumpkin filling into par-baked crust. Bake until the centre is almost set, about 25-30 minutes. Allow tart to cool completely before serving.