Ginger-Infused Pumpkin Cream Tart
Elevate your dessert game with this refined Ginger-Infused Pumpkin Cream Tart. A delightful twist on the classic pumpkin pie, this tart features a velvety cream cheese base infused with robust pumpkin puree and a hint of warm spices. The addition of finely chopped crystallized ginger adds an invigorating zest that beautifully compliments the creaminess of the filling. Topped with a swirl of whipped cream and garnished with extra ginger, this dessert is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for festive gatherings or a cozy family dinner.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Cream Cheese
6 ounces (at room temperature)
Light Brown Sugar
3/4 cup (very firmly packed)
Pumpkin Puree
3/4 cup (solid-pack)
Ground Cinnamon
1 1/4 teaspoons
Ground Ginger
1/2 teaspoon
Table Salt
1/4 teaspoon
Large Egg Yolk
1
Large Egg
1
Pure Vanilla Extract
3/4 teaspoon
Crystallized Ginger
1 tablespoon (finely chopped (more for garnish))
Whipped Cream
to garnish ((optional))
Instructions
1
Preheat your oven to 325°F (163°C) and adjust the oven rack to the center position.
2
In a medium mixing bowl, beat the room temperature cream cheese and packed light brown sugar together using a stand mixer or handheld mixer on medium speed. Continue until the mixture is smooth and free of lumps, approximately 3 minutes.
3
Incorporate the solid-pack pumpkin puree, ground cinnamon, ground ginger, and table salt into the cream cheese mixture. Beat until fully blended, about 1 minute.
4
Next, add the egg yolk, whole egg, and pure vanilla extract. Mix until just combined, taking care not to overbeat.
5
Gently fold in the finely chopped crystallized ginger with a rubber spatula, ensuring it's evenly distributed throughout the batter.
6
Pour the filling into your prepared Graham Cracker Tart Crust (Recipe #145891), smoothing it out evenly with the spatula.
7
Bake the tart in the preheated oven for 25 to 30 minutes, or until the filling is set and barely jiggles when nudged.
8
Remove the tart from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate the tart in its pan until chilled and firm, about 3 hours.
9
For serving, garnish with a dollop of whipped cream and a sprinkle of additional crystallized ginger. Slice and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Ginger-Infused Pumpkin Cream Tart?
It is a refined dessert featuring a velvety cream cheese base mixed with pumpkin puree, warm spices, and crystallized ginger in a Graham Cracker crust.
How many ingredients are needed for this recipe?
The recipe requires 11 ingredients, including cream cheese, pumpkin puree, and crystallized ginger.
What oven temperature is used to bake the tart?
The oven should be preheated to 325 degrees Fahrenheit or 163 degrees Celsius.
What is the main base of the filling?
The filling starts with a smooth mixture of room temperature cream cheese and packed light brown sugar.
How long should I beat the cream cheese and sugar?
You should beat them on medium speed for approximately 3 minutes until the mixture is smooth and free of lumps.
What type of pumpkin should I use?
The recipe calls for 3/4 cup of solid-pack pumpkin puree.
Which spices provide the flavor in this tart?
The recipe uses ground cinnamon and ground ginger to complement the pumpkin and cream cheese.
What adds the invigorating zest to the filling?
Finely chopped crystallized ginger is added to the batter to provide a unique zest.
What kind of eggs are required?
The recipe requires one large egg yolk and one whole large egg.
How should the eggs and vanilla be incorporated?
Mix them until just combined, taking care not to overbeat the mixture.
Which crust is recommended for this tart?
This recipe is designed to be poured into a Graham Cracker Tart Crust.
How long is the baking time for the tart?
The tart should bake for 25 to 30 minutes in the preheated oven.
How do I test for doneness when baking?
The tart is done when the filling is set and barely jiggles when nudged.
Should I cool the tart before refrigerating?
Yes, allow the tart to cool completely on a wire rack before moving it to the refrigerator.
How long must the tart be chilled before serving?
The tart needs to be refrigerated in its pan until chilled and firm, which takes about 3 hours.
What are the suggested garnishes for serving?
Garnish with a dollop of whipped cream and a sprinkle of additional crystallized ginger.
Can I use a handheld mixer for this recipe?
Yes, you can use either a stand mixer or a handheld mixer on medium speed.
What is the preparation for the cream cheese?
The cream cheese should be at room temperature to ensure a smooth, lump-free mixture.
How is the crystallized ginger added to the batter?
It should be gently folded in with a rubber spatula to ensure even distribution throughout the filling.
Is this recipe suitable for fall holidays?
Yes, it is tagged as a fall recipe and is perfect for holiday baking and festive gatherings.
How much light brown sugar is used?
The recipe calls for 3/4 cup of very firmly packed light brown sugar.
What is the recommended oven rack position?
The oven rack should be adjusted to the center position for optimal baking results.
Does the recipe include vanilla?
Yes, it uses 3/4 teaspoon of pure vanilla extract.
How much ground cinnamon is required?
The recipe requires 1 and 1/4 teaspoons of ground cinnamon.
Is salt included in the ingredient list?
Yes, the recipe uses 1/4 teaspoon of table salt to balance the sweetness.
What is the texture of the finished tart?
The tart has a velvety, creamy texture that is a delightful twist on traditional pumpkin pie.
Is the crystallized ginger used for both filling and garnish?
Yes, 1 tablespoon is finely chopped for the filling, and more can be used for the final garnish.
How many total servings does this make?
The exact serving count is not specified, but it is typically sliced into standard tart portions.
Is the whipped cream garnish mandatory?
No, the whipped cream garnish is optional but recommended for a visually stunning presentation.
Can I serve this tart warm?
The recipe recommends refrigerating the tart for 3 hours until chilled and firm before serving.