Name: Ginger Pumpkin Tart with Maple Whipped Cream
Ingredients: 2-1/2 cups Swedish-style thin ginger cookies (about 60 cookies); 6 tablespoons butter, melted; 15-ounce can pumpkin puree; 3/4 cup sweetened condensed milk; 2 large egg yolks; a pinch of salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; Equipment: need a 9-inch removable bottom tart pan; 1 pint heavy whipping cream (you can use heavy cream or whipping cream, but avoid anything light, since there isn’t enough fat for the cream to whip); 1/4 cup pure maple syrup

Scale

Ingredients

For the ginger pumpkin tart

2–1/2 cups Swedish-style thin ginger cookies (about 60 cookies)
6 tablespoons butter, melted
15-ounce can pumpkin puree
3/4 cup sweetened condensed milk
2 large egg yolks
a pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Equipment: need a 9-inch removable bottom tart pan

For the maple whipped cream

1 pint heavy whipping cream (you can use heavy cream or whipping cream, but avoid anything light, since there isn’t enough fat for the cream to whip)
1/4 cup pure maple syrup

Instructions

Crush the ginger cookies in a blender or food processor until they form small crumbs. Mix with the butter in a large bowl and press it into the bottom and sides of your tart pan, using the heel of your hand to even the crust out.
Place the crust onto a baking sheet and bake at 350˚F for 10-12 minutes, until it is set and slightly darker. Cool completely.
Mix together the pumpkin, condensed milk, egg yolks, salt, cinnamon, nutmeg and ginger (if using) until blended. Pour the filling into the cooled crust and bake until the custard is set and beginning to brown, about 30 minutes. Cool the tart completely.
Make the maple whipped cream: in a chilled bowl, whip the cream with an electric mixer until soft peaks form. Drizzle in the maple syrup and continue beating until the peaks are firm. Serve with the ginger tart or your favorite holiday dessert.