Zutaten für Double Ginger Pumpkin Tart
- 8 ounces cream cheese
- 1/2 cup packed light brown sugar
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup chopped crystallized ginger, plus more for garnish
- whipped cream, for garnish
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Zubereitung von Double Ginger Pumpkin Tart
- Preheat oven to 325°F (160°C). Position a rack in the center.
- In a medium bowl, beat together 8 ounces (225g) cream cheese and 1/2 cup (100g) packed light brown sugar using a stand mixer or hand mixer on medium speed until completely smooth and creamy (about 3 minutes).
- Add 1 (15 ounce) can pumpkin puree, 1 teaspoon ground cinnamon, 1 tablespoon ground ginger, and 1/4 teaspoon salt. Beat until well combined (about 1 minute).
- Add 1 large egg yolk, 1 large egg, and 1 teaspoon vanilla extract. Beat until just combined, being careful not to overmix.
- Gently fold in 1/4 cup chopped crystallized ginger using a rubber spatula.
- Carefully pour the filling into your prepared graham cracker tart crust (recipe #145891). Spread evenly.
- Bake for 25-30 minutes, or until the filling is just set around the edges and the center is only slightly jiggly when gently nudged.
- Let the tart cool completely on a wire rack.
- Refrigerate for at least 3 hours, or until completely chilled and firm.
- Garnish with whipped cream and additional crystallized ginger before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
53g
Fat
16g
Carbs
4g
