pumpkin tart with gingersnap crust

Recipe by crazymom
READY IN: 45mins




  • 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.