Pumpkin, Ginger and Molasses Tart

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1 c. all purpose flour

1/2 c. cake flour

1/4 t. salt

1/2 c. plus 2 T. butter, room temp

1/4 c. sugar

1 large egg yolk

1/2 t. vanilla extract

Whisk both flours and salt in a bowl.  In a separate bowl beat butter and sugar until well blended.  Beat in yolk and vanilla.  Add flour mixture, beat until moist clumps form.  Gather into a ball, flatten into a disk.  Wrap in plastic, chill 30 minutes.

Preheat oven to 375 degrees.  Roll out dough between 2 sheets of parchment paper to 12 in round.  Remove top sheet and invert dough into 9 in tart pan with removable bottom.  Remove remaining parchment and press dough evenly into pan, patching any tears in crust as necessary.  Trim dough leaving 3/4 in overhang.  Press overhang back into pan, forming a double-thick side.  Pierce bottom of dough all over with a fork.  Place tart pan on baking sheet and bake until edges begin to brown, about 30 min.  Keep tart pan on baking sheet.


2 large eggs

1/2 c. packed dark brown sugar

2 T. light molasses

2/3 c. whipping cream

1 t. ground cinnamon

1/2 t. ground ginger

1/8 t. ground cloves

1/8 t. salt

1 1/2 c. canned pumpkin puree

Whisk eggs, brown sugar and molasses in a medium bowl until smooth.  Whisk in whipping cream, cinnamon, ginger, cloves and salt.  Add pumpkin and whisk until well blended.  Pour into warm crust and bake till center is set and edges are firm, about 45 min.  Cool completely.


Kid-friendly Hint:  Lots of kids like pumpkin pie, but sometimes the texture is off putting.  That’s why I think this recipe is kid-friendly, it’s more dense and not so squishy.  I, personally, have an issue with pumpkin pie and I will make this tart during the holidays so I feel I’m not missing out on the Thanksgiving pumpkin pie tradition. 🙂



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