a little of each

Ingredients (serves 8)

For the Crust

• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 2 tablespoons packed brown sugar
• 2 tablespoons finely chopped crystallized ginger
• 2 teaspoons ground cinnamon
• 1 egg yolk

For the Filling

• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1/2 cup sugar
• 1/3 cup whipping (heavy) cream
• 2 tablespoons finely chopped crystallized ginger
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 2 eggs
• Whipped cream, if desired

Instructions

Heat oven to 425ºF. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9×1 inch. Place pan on cookie sheet.

In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.

Reduce oven temperature to 350ºF. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.