GINGER PUMPKIN TART
Provided by Claire Robinson
Categories dessert
Time 1h55m
Yield 6 to 8 servings.
Number Of Ingredients 6
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.
GINGER PUMPKIN TART
A ginger-kissed cousin to pumpkin pie--you'll love this updated taste adventure.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h50m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 315, Carbohydrate 37 g, Cholesterol 120 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 190 mg
PUMPKIN, GINGER AND MOLASSES TART
Categories Milk/Cream Mixer Egg Ginger Dessert Bake Thanksgiving Pumpkin Fall Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For crust:
- Whisk both flours and salt in bowl. Using electric mixer, beat butter and sugar in another bowl until well blended. Beat in yolk and vanilla. Add flour mixture; beat until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
- Position rack in bottom third of oven and preheat to 375°F. Roll out dough disk between 2 sheets of parchment paper or waxed paper to 12-inch round. Remove top sheet of parchment. Invert dough into 9-inch-diameter tart pan with removable bottom; gently remove remaining parchment. Press dough evenly into pan, patching any tears in crust if necessary. Trim dough, leaving 3/4-inch overhang. Press overhang in, forming double-thick sides. Pierce bottom of dough all over with fork. Place tart pan on baking sheet. Gather dough scraps into ball. Roll out on floured surface to 1/4-inch thickness. Using small leaf-shaped cookie cutter or knife, cut out leaf shapes. Place leaves on baking sheet with tart crust.
- Bake leaves until light golden, about 10 minutes; transfer leaves to rack. Continue to bake crust until edges begin to brown, about 20 minutes longer. Keep tart pan on baking sheet.
- For filling:
- Whisk eggs, brown sugar and molasses in medium bowl until smooth. Whisk in whipping cream, cinnamon, ginger, cloves and salt. Add pumpkin and whisk until well blended. Pour into warm crust. Bake tart on baking sheet until filling is set in center and edges of filling are firm and beginning to puff, about 45 minutes. Transfer tart to rack; cool completely in pan on rack. (Can be made 1 day ahead. Chill until cold, then cover. Keep refrigerated.) Arrange pastry leaves atop tart.
- For sweetened whipped cream:
- Beat whipping cream, sugar and vanilla in large bowl until peaks form.
- Cut tart into wedges. Top with whipped cream and serve.
MOLASSES-AND-SPICE PUMPKIN PIE
Categories Milk/Cream Ginger Vegetable Dessert Bake Thanksgiving Quick & Easy Pumpkin Cinnamon Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
- Preheat oven to 350°F. Pour filling into crust. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Cool pie on rack.
TRADITIONAL PUMPKIN PIE
Usually I prepare two different desserts for our holiday dinner, but one of them must be pumpkin pie-otherwise, it just wouldn't seem like Thanksgiving. My version calls for more eggs than most, making this pie's pumpkin custard fillings especially rich-tasting. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 2 pies (8 servings each).
Number Of Ingredients 15
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 326mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 2g fiber), Protein 7g protein.
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