Ingredients
Crust:
- 4 cups finely crushed gingersnaps
- 1 stick unsalted butter, melted
Filling:
- 1 tablespoon grated fresh ginger
- 1 pound cream cheese, softened
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of grated nutmeg
- Pinch of ground allspice
- Pinch of ground cloves
- 1/4 teaspoon salt
- 3/4 cup fresh or canned pumpkin puree
- 2 large eggs
Directions
Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tartlet pans. Bake about 7 minutes, or until set. Remove from oven.
Meanwhile, make the filling. Put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Set aside the ginger juice and discard the pulp. In the bowl of an electric mixer, combine the cream cheese, brown sugar, spices and salt. Beat until creamy and wellcombined. Beat in the ginger juice and the pumpkin puree. Add the eggs one at a time, beating after each until blended but being careful not to overbeat. Pour the filling into the tartlet pans and bake 25 to 35 minutes, or until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.
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By Socosue
Sonoma County, Cali
on November 06, 2012
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This was so good! I made a few adjustments for what I had on hand. I used 2 cups Graham crackers and 2 cups gingersnaps with 1 stick and 1 tbsp unsalted butter. The crust turned out perfect! I switched to 2 - 8 Neufachatel to cut down the fat. Dark brown sugar because that's all I had. The crust and filing were enough for a large springform tart pan plus two small tarts. My husband and I split one small tart the first night as a taste test. It was so delicious. Creamy, nice texture and spicy, not in a hot way, just warm and cozy. I will make this for our Thanksgiving in lieu of standard pumpkin pie. I took the large tart to my chemo appointment and shared it with all the nurses. They loved it and I was asked for the recipe.
Oh, I did not need to adjust the baking time, both the large tart and two small tarts in ceramic tart pans were done in 25-30 minutes. Excellent, you won't be sorry and neither will your guests. Thanks Ellie.
By dawndgentry
atlanta, GA
on November 01, 2008
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This was fantastic. The perfect autumn dessert. For best flavor, make sure to let sit out at least 20 minutes before eating. I served with hazlenut coffee and baileys irish cream. A must try!!
By lillian818_927901
Colts Neck, NJ
on April 29, 2007
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I made one large cake in a springform pan for Thanksgiving. It was a hit!
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