Pumpkin Ginger Tart

Pumpkin pie is a Thanksgiving table staple, but about ten years ago I discovered this recipe (can’t even remember where!) and started making this instead- I will never go back. There is a delicious gingersnap crust, and the filling is laced with mascarpone. It’s almost like a pumpkin cheesecake with the perfect filling-to-crust ratio. We hope you will try it this year 💫

10 oz gingersnaps
I stick of unsalted butter, melted
1 cup pumpkin purée
1 cup brown sugar
2 eggs
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
8 oz mascarpone cheese at room temperature

Preheat oven to to 350 degrees

Put gingersnaps in a food processor and process until finely ground. Add melted butter and stir together. Press the mixture into a 9-inch tart pan, preferably one with a removable bottom. Bake for eight minutes. Cool.

Combine the pumpkin and brown sugar in a bowl and mix with a whisk or an electric mixer until well combined. Add eggs, vanilla, lemon juice, cinnamon, ginger, nutmeg, salt and mascarpone cheese and continue to whisk until completely combined.

Pour mixture into the prepared crust and place the tart on a baking sheet (crucial so your oven won’t smoke). Baked for 55 minutes or until the center is set.

In the Thanksgiving line-up: Make this the day before and store covered in the fridge.
Take out of the fridge when sitting down to eat- it’s best served at room temperature.