Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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This tart recipe uses a ginger-spiced filling that puts a new twist on a traditional holiday dessert.
Heat oven to 375°F.
Stir together 1 cup flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in 1 teaspoon gingerroot and enough water with fork until flour is just moistened. Pat into ungreased 10-inch tart pan with removable bottom or 9-inch glass pie pan. Bake 10-15 minutes or until crust just begins to brown.
Combine pumpkin, sugar, 2 teaspoons gingerroot, vanilla and cinnamon in bowl. Stir in eggs just until well mixed. Stir in 1/2 cup whipping cream. Pour pumpkin filling into baked crust. Bake 30-35 minutes or until set around edge.
Combine 3/4 cup flour and brown sugar in bowl. Cut in 1/4 cup butter with fork or pastry blender until mixture resembles fine crumbs. Sprinkle streusel over hot, partially baked filling. Continue baking 15-20 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
Beat 1 cup whipping cream and powdered sugar in bowl at high speed, scraping bowl often, until stiff peaks form. Dollop each serving with topping mixture. Garnish with orange zest, if desired.
*Substitute 1/4 teaspoon ground ginger.
**Substitute 1/2 teaspoon ground ginger.
Dietary Fiber: 2g
Very simple instructions and excellent taste. I've received rave reviews from my husband and friends have asked for the recipe.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1088
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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