Pumpkin Ginger Tart

Name: Pumpkin Ginger Tart
Prep time: 25 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: Tart; 1 cup all-purpose flour; 1/8 teaspoon salt; 1/3 cup cold Land O Lakes® Butter cut into chunks; 1 teaspoon freshly grated ginger root *; 3 to 4 tablespoons cold water; 1 (15-ounce) can pumpkin; 1/2 cup granulated sugar; 2 teaspoons freshly grated ginger root **; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 2 large Land O Lakes® Eggs slightly beaten; 1/2 cup Land O Lakes® Heavy Whipping Cream; Streusel; 3/4 cup all-purpose flour; 1/3 cup firmly packed brown sugar; 1/4 cup cold Land O Lakes® Butter cut into chunks; Topping; 1 cup Land O Lakes® Heavy Whipping Cream; 1 tablespoon powdered sugar; Freshly grated orange zest, if desired

This tart recipe uses a ginger-spiced filling that puts a new twist on a traditional holiday dessert.

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25 min

Prep Time

1 hr 50 min

Total Time

servings

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Ingredients

Tart

1 cup all-purpose flour

¹/₈ teaspoon salt

¹/₃ cup cold Land O Lakes® Butter, cut into chunks

1 teaspoon freshly grated ginger root

3 to 4 tablespoons cold water

1 (15-ounce) can pumpkin

¹/₂ cup granulated sugar

2 teaspoons freshly grated ginger root

1 teaspoon vanilla extract

¹/₂ teaspoon ground cinnamon

2 large Land O Lakes® Eggs, slightly beaten

¹/₂ cup Land O Lakes® Heavy Whipping Cream

Streusel

³/₄ cup all-purpose flour

¹/₃ cup firmly packed brown sugar

¹/₄ cup cold Land O Lakes® Butter, cut into chunks

Topping

1 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon powdered sugar

Freshly grated orange zest, if desired

*Substitute 1/4 teaspoon ground ginger. **Substitute 1/2 teaspoon ground ginger.

How to make

STEP 1

Heat oven to 375°F.
STEP 2

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 ginger root 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.
STEP 3

Combine pumpkin, granulated sugar, 2 teaspoons ginger root, 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.
STEP 4

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.
STEP 5

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.

Tip #1

Peppery and slightly sweet, ginger root has a tan skin and yellow to ivory flesh. Look for the gnarled root in the produce section of your grocery store. Be sure to peel gingerroot before grating.

520 Calories

33 Fat (g)

165 Cholesterol (mg)

190 Sodium (mg)

48 Carbohydrates (g)

2 Dietary Fiber

5 Protein (g)

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