Double Ginger Pumpkin Tart

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An easy,elegant alternative to the usual pie.the tang of cream cheese and spark of crystallized ginger really make this tart special.use the graham cracker tart crust(recipe #145891),posted seperately here.

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Steps

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Position a rack in the center of the oven and heat the oven to 325f.

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In a medium bowl , beat the cream cheese and brown sugar with a stand mixer or handheld mixer on medium speed until smooth and lump-free , about 3 minutes.

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Add the pumpkin , cinnamon , ginger , and salt and continue beating until well blended , about 1 minute.

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Add the egg yolk , egg , and vanilla and beat until just incorporated.

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Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.

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Use the spatula to scrape the filling into the crust and spread evenly.

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Bake the tart until the filling just barely jiggles when the tart pan is nudged , 25 to 30 minutes.

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Transfer the tart to a rack and let cool completely.

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Refrigerate the tart in the pan until chilled and firm , about 3 hours.

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Garnish with whipped cream and crystallized ginger.

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Ingredients

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cream cheese, light brown sugar, pumpkin puree, ground cinnamon, ground ginger, table salt, egg yolk, egg, pure vanilla extract, crystallized ginger, whipped cream