Double Ginger Pumpkin Tart

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 6 ounces cream cheese, at room temperature
• 3/4 cup very firmly packed light brown sugar
• 3/4 cup solid-pack pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon table salt
• 1 large egg yolk
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1 tablespoon finely chopped crystallized ginger (more for garnish)
• whipped cream (to garnish) (optional)

Recipe

• 1 position a rack in the center of the oven and heat the oven to 325°f
• 2 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.
• 3 add the pumpkin,cinnamon, ginger, and salt and continue beating until well blended, about 1 minute.
• 4 add the egg yolk, egg, and vanilla and beat until just incorporated.
• 5 sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.
• 6 use the spatula to scrape the filling into the crust and spread evenly.
• 7 bake the tart until the filling just barely jiggles when the tart pan is nudged, 25 to 30 minutes.
• 8 transfer the tart to a rack and let cool completely. refrigerate the tart in the pan until chilled and firm, about 3 hours.
• 9 garnish with whipped cream and crystallized ginger.