Ginger Pumpkin Tart

For the past several years, I've made a ginger pumpkin tart instead of a more traditional pumpkin pie for Thanksgiving.  Below is the recipe I use.  For the crust, I prefer the Triple Ginger Snaps from Trader Joes.  We generally top the slices with whipped cream.




Ingredients
  • 2 3⁄4 C ginger snap crumbs (I used 1 box)
  • 8 T unsalted butter melted
  • 1 can dulce de leche
  • 1 can pumpkin puree
  • 1 T flour
  • 2 T brown sugar
  • 3⁄4 t ground cinnamon
  • 1⁄2 t ground ginger
  • 1⁄2 t kosher salt
  • 3 eggs slightly beaten
  • 1⁄4 C heavy cream

Directions
Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
Heat dulce de leche just until it can be easily stirred (appx 45 seconds). Set aside.
Whisk together pumpkin, flour, brown sugar, cinnamon, ginger, and salt. Whisk in dulce de leche, eggs, and cream until well blended. Scrap into cooled crust.
Bake tart, rotating halfway through, until filling is set around edges and center barely jiggles, 30–35 minutes. Transfer to a wire rack and let cool in pan.

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