Double Ginger Pumpkin Tart

Ingredients

• 6 ounces cream cheese, at room temperature
• 3/4 cup very firmly packed light brown sugar
• 3/4 cup solid-pack pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon table salt
• 1 large egg yolk
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1 tablespoon finely chopped crystallized ginger (more for garnish)
• whipped cream (to garnish) (optional)

Directions

1. 1

   Position a rack in the center of the oven and heat the oven to 325°F

2. 2

   In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or handheld mixer on medium speed until smooth and lump-free,about 3 minutes.

3. 3

   Add the pumpkin,cinnamon, ginger, and salt and continue beating until well blended, about 1 minute.

4. 4

   Add the egg yolk, egg, and vanilla and beat until just incorporated.

5. 5

   Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.

6. 6

   Use the spatula to scrape the filling into the crust and spread evenly.

7. 7

   Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25 to 30 minutes.

8. 8

   Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3 hours.

9. 9

   Garnish with whipped cream and crystallized ginger.