Double Ginger Pumpkin Tart Recipe

Name: Double Ginger Pumpkin Tart
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 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

Elevate your autumn baking with this elegant Double Ginger Pumpkin Tart! A stunning alternative to traditional pumpkin pie, this recipe features a creamy, spiced pumpkin filling bursting with the vibrant zing of crystallized ginger and the tang of cream cheese. Made with a buttery graham cracker crust (recipe #145891, linked separately), this show-stopping dessert is surprisingly easy to make and perfect for Thanksgiving, fall gatherings, or any special occasion. Prepare to be amazed by the perfect balance of flavors and textures!

Prep Time 20 mins

Cook Time 45 mins

Calories 115.5 kcal

Protein 3g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.