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Wilton
Pumpkin Ginger Crumb Tarts Recipe
Makes:
4 mini pies.
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Step 1
Preheat oven to 350°F.
Step 2
In small bowl, mix cookie crumbs and butter until evenly moistened. Reserve about 1/4 cup mixture. Press remaining mixture firmly into bottoms of pie cavities. Bake 5-7 minutes or until fragrant. Cool slightly.
Step 3
For filling, beat pumpkin, cream, eggs, sugar, cinnamon, ginger, nutmeg and salt with electric mixer in large bowl until well combined; pour into pie cavities.
Step 4
Bake 15 minutes; remove from oven. Sprinkle with reserved cookie crumbs. Bake an additional 8-10 minutes or until filling does not move when pan is jiggled. Cool 20 minutes on cooling grid. Remove tarts from pan. Refrigerate at least 2 hours before serving.
Ingredients
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<b>Crust</b>
1 cup finely crushed gingersnap cookies ((about 20 cookies))
4 tablespoons (1/2 stick) butter, melted
Filling
1 cup solid pack pumpkin
1/3 cup heavy whipping cream
2 eggs
1/4 cup firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch of nutmeg
pinch of salt
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