Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
2
tablespoons packed brown sugar
2
tablespoons finely chopped crystallized ginger
2
teaspoons ground cinnamon
1
egg yolk
1
can (15 ounces) pumpkin (not pumpkin pie mix)
1/2
cup granulated 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
Preparation
Heat oven to 425°F. 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, 9x1 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 350°F. 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.
