Ginger Pumpkin Tart

I’ve tried making pumpkin tart or pumpkin pie throughout the years, using several different recipes from various sources. Alas none of them satisfied my sweettooth for pumpkin to the fullest! Then one day I was watching a food show on foodnetwork channel and Claire Robinson started making this incredible pumpkin pie which totally blew my head off! You can find her original recipe from foodnetwork.com (search for “Claire Robinson 5 ingredient fix recipes”) But since I knew I would have some difficulty finding some of the ingredients I had to make some adjustments and adapt a few things. So, after a few trials and tasting ceremonies with family members I made a few little revisions and finally I had my own adapted version of this incredibly simple and luscious tart! I have stopped searching for pumpkin tart recipes ever since. I only make this one! So if you’re reading this right now it means that you may still be in search of a good pumpkin tart? In that case, considering that pumpkins are in season right now, I strongly recommend you to try this one out before searching any further. Then come on and let me tell you how to…

Ingredients

For crust:

225 gr graham crackers
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
85 gr butter

For filling:

500 gr pumpkin purée
120-150 gr caster sugar
200 ml fresh cream
2 egg yolks
pinch salt, pinch nutmeg
Note that you may use 225 gr of condensed milk instead of sugar and fresh cream.

Step by step method

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Cut off green parts, if any, from pumpkin pieces, wash them and cut them into medium chunks. You must have a net weight of 500 gr of pumpkin.
Now steam cook the pumpkin pieces for approximately 20 mns. Cooking time may vary according to the type of pumpkin you use. Preheat your oven to 175 C. When the pumpkin is cooked to a soft consistency, place it into a large, deep bowl and set aside to cool.
Meanwhile start preparing the crust. First grease a 22 cm removable bottom tart tin and set aside. (If you use a tart tin that is larger in diameter than the given size you will have to increase the amount of the ingredients respectively.)
Take 225 gr of graham crackers, place them in a food processor, add the spices and pulse to obtain finely ground crackers. Now melt the butter and add to the ground crackers. Place mixture in tart tin and use the botton of a measuring cup to spread mixture evenly in the tin. Place tin onto a tray and bake for 15 minutes in preheated oven. Take out of oven and set aside to cool. (Please note that it is important to place the tart tin onto a tray if using a removable bottom tart tin!) I should also point out that the original recipe calls for ginger cookies – Swedish “pepparkakor” to be precise. So it is up to you to decide which version of the crust you choose to make. I always opt for the graham cracker version. One great advantage for some people is that you have the chance to omit or adjust the spices, in case you’re not too fond of them!
Now take the bowl with the cooled steam cooked pumpkin, add the egg yolks, a pinch of salt and nutmeg, sugar and cream (or use 225 gr condensed milk instead of the sugar and cream) and purée with a hand-held blender until smooth. Pour mixture into prebaked and cooled crust and cook in preheated oven at 175 C for about 30-35 mns. Leave to cool to room temperature. Serve preferably after refrigerating overnight.