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Ginger-Pumpkin Tart

  • Prep 30 min
  • Total 2 hr 50 min
  • Ingredients 16
  • Servings 8

Ingredients

Crust

1
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
2
tablespoons packed brown sugar
1
egg yolk
2
tablespoons finely chopped crystallized ginger
2
teaspoons ground cinnamon

Filling

1
can (15 oz) pumpkin (not pumpkin pie mix)
1/2
cup sugar
1/3
cup whipping cream
2
tablespoons finely chopped crystallized ginger
1
teaspoon vanilla
1/4
teaspoon salt
1/4
teaspoon ground ginger
2
eggs

Garnish, if desired

Whipped cream
Additional chopped crystallized ginger
2012 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
315
Calories from Fat
155
% Daily Value
Total Fat
17g
Saturated Fat
10g
Cholesterol
120mg
Sodium
190mg
Total Carbohydrate
37g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Candied, or crystallized, ginger is fresh gingerroot that has been boiled in a sugar syrup and coated with sugar crystals. Look for it in the baking aisle or produce area of your supermarket.

Garnish with additional chopped crystallized ginger.

Directions

  • 1 Heat oven to 425°F. In small bowl, mix crust ingredients with spoon or electric mixer on low speed until dough forms. In ungreased 9-inch tart pan with removable bottom, press dough firmly and evenly against bottom and side.
  • 2 In medium bowl, mix filling ingredients with spoon until well blended. Pour mixture into crust-lined pan. Place tart on cookie sheet.
  • 3 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 cooling rack, about 1 hour 30 minutes. Garnish with whipped cream and additional crystallized ginger. Store covered in refrigerator.

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