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Since I’ve just about given up all hope of ever PR-ing in a marathon ever again (can one beat running 26.2 miles in 3 hours and 35 minutes on their first try?  Especially when one’s legs are no longer fresh, supple, and/or toothpicks with muscles, but are instead post-two-stress-fracture-and-countless-muscle-injury-ravaged-legs? I think not.)

I’ve decided to take up PR-ing at dessert.  Thanksgiving dessert to be precise.

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Last year’s competition is pretty fierce.  There was a Caramel Apple Cheesecake Pie which combined all that is good in this world into one graham cracker crust and topped it with a fresh whipped cream and a caramel swirl.  And a Sweet Potato and Ginger Layer Cake with Marshmallow Fililng and Brown Sugar Cinnamon Swiss Meringue Buttercream – a show-stopping mouthful, literally and otherwise.  Cranberry Blueberry Pie – the perfect combination of sweet and tart.  And, of course,the Apple Spice Layer Cake with Caramel Swirl Icing.  Which pretty much speaks for itself.

So, as you can see, I’ve pretty much set myself up for failure.

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Or so I thought, as I moped around my kitchen, convinced that I had peaked! Already! At such a young and inexperienced age!

And then along came Deb’s new cookbook, just in time to rescue me from my thoroughly disillusioned self.

The book itself is filled with wonder, each recipe looking more delicious than the next.  Although I have to admit, as soon as I saw this tart among it’s pages, I knew I had found “the one” – THE recipe that would give me the fortitude to pick myself up by my bootstraps.  Dust myself off.  And get to it.  Thanksgiving dessert isn’t going to make itself, after all.

And I was right.

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The whole of this tart is way greater than the sum of it’s parts.  I know this, well, primarily because I, uh, “taste-tested” everything before it went into the oven and then afterwards.  But also because when I brought it into lab and told my coworkers what it was called, my boss, upon tasting it said, “Well, in my opinion, it’s just the most delicious pumpkin thing. Ever.”  Not very eloquent, but you get my point.

It’s magical in a way that’s actually indescribable.  Not just pumpkin pie or cheesecake…it’s both, and yet also so much more.

So if you’re looking to outdo yourself at the holiday table this year…this tart is it.  I don’t know what I’m going to do next year…but this year’s PR – in the bag.


The winner of last Friday’s Country Crock giveaway is commenter number 47…France of Beyond the Peel!!

Also, remember, my GIVEAWAY for a copy of An Edible Mosaic cookbook is still ongoing!! So be sure to head over to this post to enter!

Disclaimer – The Duchys Original Walkers Shortbread cookies that were used in this post were sent to me for free…but my opinions on how addictive they are are all my own.

PicMonkey Collage

Marbled Pumpkin Ginger Tart
Makes one 9-inch tart, adapted from The Smitten Kitchen Cookbook

Ingredients
For the crust: 

  • 4 oz (115 g) ginger-infused cookies – I used these Duchy Original Stem Ginger Shortbread cookies but gingersnaps work as well! If using the shortbread cookies, add 1/2 tsp ginger as well.
  • 3 oz (85 g) graham crackers (about 5 1/2 sheets)
  • 4 tbsp salted butter, melted

For the cheesecake batter:

  • 4 oz (115 g) cream cheese, well softened
  • 3 tbsp (40 g) granulated sugar
  • 1 large egg yolk

For the pumpkin batter:

  • 1 large egg
  • 1 large egg white
  • 1 1/4 cups (300 g) pumpkin puree
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1/2 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp ground cloves
  • 1 cup heavy cream (I used half light cream, half almond milk)

Instructions

  1. Preheat oven to 425.  To make the crust, finely grind the ginger cookies and graham crackers in a food processor. Add the melted butter and process until the cookie mixture is moistened. Press the mixure firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place pan on a rimmed baking sheet.
  2. For the cheesecake batter, mix together the ingredients in a small bowl until smooth.
  3. For the pumpkin batter, beet the egg and the egg white lightly in a large bowl.  Whisk in the pumpkin, sugars, salt, cinnamon, ginger, and cloves. Gradually whisk in the cream.
  4. To assemble the tart, pour the pumpkin batter into the crust. Dollop the cheesecake batter over the pumpkin batter, then marble the two together decoratively with a knife. Bake for 10 minutes, then reduce temperature to 350 and bake for another 30-40 minutes, or until a knife inserted in the center comes out clean.
  5. Cool the tart completely on a rack or in the fridge.

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You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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77 Responses to Marbled Pumpkin Ginger Tart

  1. I look forward to your dessert posts on Fridays SO much. What a fabulous tart! If I were the judge, I’d say you PR’d with this one, for sure. 😉

  2. This seriously looks amazing… would not go well with my major pumpkin addiction!

  3. Looks like dulce de leche, very appealing to the eye, and to the palate (I take your word for it:))

  4. Mmm, love this version of traditional pumpkin pie! Man, you have a lot of desserts at your thanksgiving 🙂

  5. Oh my goodness. The texture of that looks DIVINE. On my ‘to make’ list now!

  6. Foodycat says:

    The Duchy shortbread certainly is addictive!

  7. Danielle says:

    looks delicious – last year I made a marbled pumpkin chocolate cheesecake -I dont know how I am going to top that one.

  8. Amy says:

    Oh god *cries* that looks so good. PIE. You know it’s my weakness. I had such a hard time deciding last year, that I ended up making 3! And now this. You’re mean.

  9. You have my mouth watering this morning! I love your pumpkin cheesecake tart!! Don’t give up on running!! Take your time and go back into it when your legs feel strong again, but in the mean time keep making all your wonderful recipes! Have a great weekend!!

  10. Karis Ann says:

    The encouragement to make multiple desserts is just one of the reasons I love Thanksgiving 🙂

  11. ladlelady says:

    Never have I ever felt the need to leave work immediately after seeing a recipe – but this one got me itching to go home and cook immediately!

  12. I love the ginger pumpkin combination!

  13. Those flavors sound so good – I want to crawl up in a big comfy chair with a mug of tea, a slice of that and a book.

  14. i bet you’ll PR at the marathon again! 🙂 but in the meantime, i’ll take dessert PRs too. haha! love this tart- i was gonna make some pumpkin pie this weekend just cause and this may be it instead.

  15. Beth says:

    Your pumpkin tart looks amazing, but the sweet potato cake definitely caught my attention. I must bake that!

  16. Pam says:

    Oh my goodness! That looks amazing Joanne!

  17. cquek says:

    I love your combination

  18. I like the sound of your shortbread crust…and love the pumpkin and ginger combo. Yummy..

  19. 3:35?! HOLA! That’s fabulous and beats my marathon PR by 6 minutes. I wonder what a PR-ing at dessert would REALLY comprise of….I personally dig this + some apple pie (obv) + lemon pie (it’s a fav) + cheesecake (because I’m vegan this month and it’s all I want). I think that would be one heck of a good night.

  20. Kim says:

    I’d like to steal that slice right off the screen. I’m been craving pumpkin desserts like crazy and I’m super bummed that no one else in my family likes pumpkin. I’m about to resort to just buying a single piece of pumpkin pie to indulge in.

  21. Now I know what to make my family for thanksgiving. This is FANTASTIC! What an awesome recipe!

  22. marie says:

    Oh that tart looks wonderful, and now I most definitely have to look up all those other desserts as well. I haven’t used my tart pan in forever and this recipe will make me dust it off. I am not a fan of pie crust so I am thrilled with the cookie crust, much tastier in my opinion. I’ll look for those cookies, you never know.

  23. Megan says:

    This sounds heavenly! The cookie crust especially sounds awesome.

  24. london bakes says:

    Man I wish we had thanksgiving over here so I had an excuse to make this!

    On a side note, I didn’t realise how much you rocked your first marathon. You’re incredible!

  25. Lora says:

    No a pumpkin pie or tart fan but I would gobble this up in a heart beat. Wow.

  26. I’ve been looking for a good thanksgiving dessert but desserts are definitely not my strong point. This looks like it would impress!

  27. How could you go wrong with this dessert?! It looks (and sounds) like a winner to me. I love the combination pie, cheesecake, tart…mmm!

  28. Debbie says:

    Okay….now I want to make this instead of my usual pumpkin pie. Can I substitute evaporated milk for the heavy cream?

  29. Shannon says:

    ha, i feel the same way sometimes 😉 i cannot WAIT to check out that cookbook!!!

  30. Hotly Spiced says:

    I wish we had Thanksgiving here. I love seeing all the recipes being posted at the moment of what people are going to be cooking. This is a lovely looking pie and I think the ginger and pumpkin flavours will work very well together. xx

  31. You totally PR’d this dessert, Joanne! I love the swirls! 🙂

  32. If I didn’t have someone who was allergic to dairy coming over to my place for Thanksgiving, I’d totally make this. This is calling my name.

  33. This tart looks so delicious! The pumpkin puree makes it look like it’s made of fudge or something :D!

  34. Jenn Kendall says:

    you’ve totally convinced me to make this for thanksgiving – can’t wait to try!

  35. I think this may be on Thanksgiving tables all over the country thanks to you! 🙂

  36. Simply Life says:

    what a great tart! I never think to bake with ginger!

  37. Damn you’re fast! Not that I’m surprised! Even if the upcoming marathon isn’t a personal best, I am sure you have a personal best in the future, and it’s hard to compare marathons anyway, given how much temperature and wind can affect even the times of elite runners. That tart looks fantastic! I need to make more pies!

  38. Christine says:

    Oh my, Joanne, this is so over the top. Normally I’m not sucked in by sweets but this has my name all over it. I may just make this for the holiday.

  39. Mary says:

    This sounds amazing. I drooled over your caramel apple cheesecake last you and this sounds just as fabulous. PR’ing at dessert sounds great to me!

  40. That Girl says:

    Not that it means anything coming from me, but I bet you’ll PR in another marathon sometime!

  41. Guru Uru says:

    That is such an addictive and delicious looking tart my friend 😀

    Cheers
    Choc Chip Uru

  42. Tandy says:

    Oh wow, it looks amazing!

  43. Kari says:

    You’ll certainly make a lot of friends aiming to win at dessert 🙂 You’re ahead in my view – and my stomach is suddenly much hungrier than 5 minutes ago!

  44. Wow, it does look killer but your description is what sold me. I so hope to try it this winter!

  45. P.S. I can’t think of what PR’ing is. I only know PR as public relations. lol!

  46. You always sell me twice with your words and images! I’ll take two of each of those pies and cakes! =)

  47. What a shame that the marathon was cancelled but I totally get in it light of recent events and a nor’easter coming in didn’t help things!

    What a great variation on pumpkin cheesecake. Love the ginger in this!

  48. Saguna says:

    I need to get in on this ginger and pumpkin brilliance. Gingerbread and pumpkin cake are both so fantastically good, so the two together WITH cream cheese could be, well, the best dessert ever.

    I don’t think you’ll peak with this dish or any other, I like to think that good cooks are like good ripening cheese… Minus the interesting smells, sort of. 🙂

  49. Ranjani says:

    I just got that book yesterday – I love it! I had bookmarked this one to make at Thanksgiving – glad to hear your endorsement!

  50. I totally agree – this looks like the best pumpkin “thing” ever! And I need to work with you so I can snag some of this amazingness 🙂

  51. Laura says:

    That looks awesome. Pinning to my holiday board now!

  52. I love the flavors you’ve put together in this tart. I’m going to try it for Thanksgiving.

  53. Cathleen says:

    This looks fantastic! What a way to impress your boss 😉 I love the combination of ingredients here, yum!

  54. Sam says:

    Pumpkin and ginger! You know the way to my heart!

  55. JasmyneTea says:

    My partner is going to be in the States for Thanksgiving, I’m totally jealous that he’ll get to experience pumpkin goodness such as this (probably not as good though)!

  56. So sorry Joanne that I was so long gone, I was pretty much caught up with the season start here. wont happen so soon again!

    Your ginger pumpkin tart is such a beauty I feel like painting it with the beige color and the pastry. I have for sure never had such a tart before, and I really have had a lots of tarts in my life. Thanks for shsring your version of the recipe! =D

  57. Hannah says:

    Oh Joanne, you were the first person I thought of when I heard that the race had been canceled… I have very mixed feelings about it overall, but it’s rather unthinkable that it would have been called off pretty much in the final hour. I’m so sorry- Please don’t let this one setback get you down though! There can be other marathons, bigger and better marathons, and you will crush them. This is merely a speed bump along the road. <3

  58. Katie says:

    Oh, I think getting a personal record in Thanksgiving desserts sounds fantastic. This one looks beautiful! I can’t wait to start experimenting for this year.

  59. Julie says:

    Oh my this looks amazing! Wish I could sneak a piece through the computer!!

  60. Reeni Pisano says:

    Pumpkin and ginger make one of the best combos! This is one to rival all your others! Merely the thought of all those desserts has me drooling.

  61. elly says:

    I make a marbled pumpkin cheesecake with a gingersnap crust every year and it’s definitely one of my favorite things ever. I loooove using the shortbread, though. Deb’s book is so awesome, I haven’t even made it through the whole thing yet and I’ve already put like 80 recipes on my “to make” list.

  62. Lynn says:

    I’d eat this at 6am! 🙂

  63. Patsyk says:

    I’d think this wouldn’t last long on the dessert table at Thanksgiving!

  64. What! What! How on earth have I never seen her recipe for this before let alone not make it! I am speechless- give it to me now!

  65. daphne says:

    My first time tasting a pumpkin tart was from Balthazar at Soho. I AM HOOKED! Thanks for sharing this recipe because you bet I will be making the tart at home!

  66. grace says:

    oh, that’s pretty! using almond milk adds some interesting flavor, no doubt–good idea!

  67. Gloria says:

    look amazing I love it Joanne!

  68. I love this combination and also you have explained this recipe so clearly. Photos are so awesome. Thank you so much for sharing. And one more thing your presentation skills are very high.

  69. I was on my way home today thinking I wanted to make pumpkin cheese cake, but not that substantial. So I thought that I would then make pumpkin pie and maybe adding a block of cream cheese and an egg to it…wondering if that would work…But you did the figuring out for me. This is perfect. Exactly what I’m going to make!

  70. […] for everybody. I spent a few hours net surfing over the weekend and found this pumpkin recipe at Eats Well With Others  and it didn’t require a degree in rocket science to know that this might be the […]

  71. […] to say that you should forget all other pumpkin cheesecakes (except maybe this one) and just make these bars instead. Not only is it way easier to bake up a cheesecake bar than it is […]

  72. Killian says:

    I have a question regarding the recipe. I just made this recipe using a standard 9″ diameter tart pan with a depth 1 1/8″ and there was way too much filling for pan. So my question is are you sure you are using a 9″ pan and not a 10″ pan, or are you using a deep 9″ pan. It would be very helpful if this was specified in the recipe as tart pans comes in a wide range of sizes. Thanks.

    • joanne says:

      Thanks so much for you comment! I’m so sorry you had a bit of trouble with your tart! I checked again and this is the exact pan I used – http://www.amazon.com/Fox-Run-Preferred-Non-Stick-9-Inch/dp/B000QIZ1I2/ref=sr_1_1?ie=UTF8&qid=1381701745&sr=8-1&keywords=tart+pan It doesn’t seem to be any more deep than standard tart pans, but maybe yours is not as deep?

      Also, did you measure your ingredients by weight or by volume? Wetter ingredients, like pumpkin, can be hard to measure by volume (at least for me!) so I just tend to weigh them. Maybe there was also a difference in the thickness of our crusts? Hmmm. I’m really sorry this happened!! I will add a note to the post saying that one of my readers had a problem with the volume of the filling and it might work better in a 10-inch pan. I hope you still enjoyed the tart regardless!

  73. […] for the big day, I decided on this Marbled Pumpkin Tart that Joanne shared last week.  It’s gorgeous and provides a little nod to pumpkin pie combining […]

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