Ginger Pumpkin Tart

Preheat oven to 350 F.

In a bowl, mix together the graham cracker crumbs, sugar and melted butter. Press the crumb mixture firmly into the bottom and up the sides of an un-greased 9 ½-inch fluted tart pan with removable bottom. Bake in the heated oven for 10 minutes. Remove from oven. Allow the crust to cool on a rack while you make the filling.

Reduce oven temperature to 325 F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Mix in the pumpkin, spices, salt, egg, egg yolk and vanilla until smooth, scraping the sides and bottom of the bowl as needed. Fold in the crystallized ginger. Pour the mixture into the crust and spread it evenly with an offset spatula.

Bake the tart for 25-30 minutes or until set (when done, the filling should just barely jiggle when the pan is nudged).

Cool tart on a rack. Refrigerate the tart in the pan until chilled, 2-3 hours. Remove the tart from the tart pan, slice and serve with lightly sweetened whipped cream and crystallized ginger on top.

Adapted from Fine Cooking.