Ginger Pumpkin Tart + Thanksgiving
Some people I know are in the business of service journalism. This is the opposite of that. It may have been more useful for all if I posted this recipe a week ago, or even yesterday. But that would require me to have made it a week in advance, and well … I’m just lucky that it hit the table last night.
But as you plan ahead for Christmas or Thanksgiving 2011 (I won’t judge — trust me, I’ve already got a menu brewing), I encourage you to try this tart. It’s everything you and I love about pumpkin pie but a little spicier, with its ginger cookie crust. It’s silky, not very sweet, and pairs magically with a little maple whipped cream. Best of all, there’s only 8 ingredients. The original recipe, from Claire Robinson of 5 Ingredient Fix, weirdly enough had 6 (apparently she doesn’t count butter or oil as an ingredient), but I couldn’t resist adding a little cinnamon and some nutmeg. If you have ground ginger, you could toss a half-teaspoon in too. I found Claire’s process a little difficult, so my simplified version is below. It’s dummy-proof, as evidenced by the fact that it worked for me.
We had this pie alongside a ginormous Thanksgiving spread, which we ate heartily and I’m sure I’ll enjoy for the next week. Not to get too sappy, I’m thankful that I got to spend a couple of hours eating and laughing with my family. What are you thankful for? And what graced your Thanksgiving table? Hope your day was wonderful!
For the ginger pumpkin tart:
– 2-1/2 cups Swedish-style thin ginger cookies (about 60 cookies)
– 6 tablespoons butter, melted
– 15-ounce can pumpkin puree
– 3/4 cup sweetened condensed milk
– 2 large egg yolks
– pinch salt
– 1 teaspoon cinnamon
– 1/4 teaspoon nutmeg
*Need a 9-inch removable bottom tart pan
1) Crush the ginger cookies in a blender or food processor until they form small crumbs. Mix with the butter in a large bowl and press it into the bottom and sides of your tart pan, using the heel of your hand to even the crust out.
2) Place the crust onto a baking sheet and bake at 350˚F for 10-12 minutes, until it is set and slightly darker. Cool completely.
3) Mix together the pumpkin, condensed milk, egg yolks, salt, cinnamon, nutmeg and ginger (if using) until blended. Pour the filling into the cooled crust and bake until the custard is set and beginning to brown, about 30 minutes.
4) Cool the tart completely before serving with a large dollop of maple whipped cream
For the maple whipped cream:
– 1 pint heavy whipping cream (you can use heavy cream or whipping cream, but avoid anything light, since there isn’t enough fat for the cream to whip)
– 1/4 cup pure maple syrup
1) In a chilled bowl, whip the cream with an electric mixer until soft peaks form.
2) Drizzle in the maple syrup and continue beating until the peaks are firm. Serve with the ginger tart or your favorite holiday dessert.