Pumpkin Tart

(recipe makes one 10 inch tart)

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Crust:

1 C graham cracker crumbs

1 C ginger snap crumbs

¼ C sugar

½ t cinnamon

1 stick butter, melted

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Place ginger snaps into a food processor fitted with the steel blade. It will sound like you are grinding rocks. Be patient. Stubborn chunks can be broken by hand.

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Filling:

1 – 15 ounce can pumpkin puree

1 can condensed milk

2 eggs, lightly beaten

1 ½ t cinnamon

1 t ground ginger

1 t nutmeg

½ t salt

Zest of half an orange

½ t orange extract

½ t vanilla extract

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For crust:

Combine both crumbs, sugar and cinnamon. Stir to mix well. Add melted butter and continue to mix well. Break apart any clumps. Press crust mix into a 10 inch tart pan that has been sprayed with non-stick baking spray. Use a ½ C measure to press crust into pan. Make sure crust is evenly pressed. Place crust into a preheated 300 degree oven and bake for 12 minutes. (Place tart pan on a cookie sheet to catch butter drips.)  Rotate pan and bake an additional 12 minutes.

For filling:

Combine all ingredients in a bowl and gently whisk until well blended. Pour filling into prepared crust. Place in a preheated 300 degree oven and bake for 20 minutes. Rotate and bake for an additional 20 minutes. At this point, turn off the oven. Leave the tart in the oven, door closed, for an additional 20 minutes.

Remove and let cool to room temperature. Store in the refrigerator.

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A dollop of cinnamon whipped cream and you’re set. Thanks to my neighbor for the best cinnamon. Potent, fragrant…wow!

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