Prep 15 mins
Cook 30 mins
creamy rich pumpkin flavor with a snappy crust
- 4 cups finely crushed gingersnaps
- 1⁄2 cup unsalted butter, melted
- 1 tablespoon grated fresh ginger
- 1 lb cream cheese, softened
- 1⁄2 cup packed light brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1 pinch of grated nutmeg
- 1 pinch ground allspice
- 1 pinch ground cloves
- 1⁄4 teaspoon salt
- 3⁄4 cup pumpkin puree (fresh or canned)
- 2 large eggs
- 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.
- To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
- Set the ginger juice aside and discard the pulp.
- In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
- Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
- Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
- Pour the filling into the tart pans and return them to the oven.
- Bake for 25 to 30 minutes, or until the center is just firm to the touch.
- Cool to room temperature, then chill for up to 2 hours or overnight before serving.
This filling is wonderful, and the gingersnap crust is a nice twist. I didn't have mini-tart pans, so I used a pumpkin shaped mini tin. The result included 12 perfect pumpkin shaped pumpkin tarts and were a huge hit for young and old. I added a dollop of whip cream as well. I think this filling would do well in any size pan, with adjustments for baking time.