PUMPKIN PIE is a part of our Thanksgiving tradition that will never change. Not serving pumpkin pie would be in the same category as not serving turkey…gasp! I am, however, thinking that I could be a little more creative about it and serve a pumpkin pie that is a little fancier than the old Libby standby. Don’t get me wrong…we love Libby’s but a little change now and then is good for everybody. I spent a few hours net surfing over the weekend and found this pumpkin recipe at Eats Well With Others and it didn’t require a degree in rocket science to know that this might be the “one” I was looking for. I had some gingersnaps in the cupboard and their flavor when combined with graham crackers complimented the spicy pumpkin filling perfectly.
I love a good crumb crust and combining ginger snaps and graham crackers produced great flavor
and texture for the pumpkin and cream cheese filling
If you have problems pressing the crumb mixture into your tart pan
try using a flat bottomed measuring cup or glass.
It compacts the crumbs and helps make a nice edge.
Here we are…all ready to bake.
I had visions of a beautiful marbled top on my tart
but it sort of got away from me and this is what I ended up with.
I think the willy-nilly design actually enhanced the flavor
of this DIVINE DESSERT.
- 4 ounces (115g) ginger cookies
- 3 ounces (85g) graham crackers (about 5-1/2 sheets)
- 4 tablespoons melted butter
- CHEESECAKE BATTER:
- 4 ounces (115g) cream cheese, softened
- 3 tablespoons (40g) granulated sugar
- 1 large egg yolk
- PUMPKIN BATTER:
- 1 large egg
- 1 large egg white
- 1-1/4 cups (300g) pumpkin puree
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) brown sugar
- ½ teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 1 cup heavy cream
- Preheat oven to 425 degrees. To make the crust, finely grind the ginger cookies and graham crackers in a food processor. Add the melted butter and process until the cookie mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place pan on a rimmed baking sheet.
- For the cheesecake batter: mix together the ingredients in a small bowl until smooth.
- For the pumpkin batter: beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger and cloves. Gradually whisk in the cream.
- To assemble the tart: pour the pumpkin batter into the crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together with a knife. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 minutes or until a knife inserted in the center comes out clean.
- Cool the tart on a rack and then refrigerate. Can be made a day ahead.
I know this delicious tart will get lots of “oh’s and ah’s from everybody at the table.
Sometimes breaking tradition…if only a little bit…can be a good thing
and this is one of those times.
I thought the flavors were even better the second day
so this is on my Wednesday’s list of things to do next week.
A spoonful of whipped cream would be a festive addition although the tart is plenty rich without it.