Rum Pumpkin Tart

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Rum Pumpkin Tart is lighter, fluffier and more flavorful than a traditional pumpkin pie. The crust is comprised of gingersnap cookie crumbs, butter and rum. In addition to traditional pumpkin pie ingredients, the filling includes crystallized ginger – and more rum! Note this recipe contains raw egg in the finished dish. Consuming raw egg may increase the risk of foodborne illness. If you prefer, cook the egg in 140-degree water for 3 minutes before using.

Prep Time30

Cook Time10

Chill Time1

Total Time1 40

Course: desserts

Cuisine: American

Keyword: Rum Pumpkin Tart

Servings: servings (see Note)

Calories: 346kcal

Author: Lee Clayton Roper

Ingredients

Ginger Crust

2 cups gingersnap cookie crumbs 10 to 11 ounces
4 tablespoons butter melted
2 tablespoons rum good quality golden or dark
1/4 cup crystallized ginger chopped

Rum Pumpkin Filling

3 tablespoons rum good quality golden or dark
1 1/4 teaspoons unflavored gelatin powder
1 1/4 cups pumpkin purée can use canned
1 large egg yolk
5 tablespoons light brown sugar firmly packed
5 tablespoons granulated sugar
Zest from 1/2 navel orange optional
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon vanilla
1 cup whipping cream

Cinnamon Whipped Cream Topping

1 1/4 cups whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon plus more for optional garnish

Instructions

Ginger Crust

Preheat oven to 350 degrees. Line the bottom of a 10-inch tart pan with a circle of parchment paper (or grease a 10-inch pie pan).
In a medium mixing bowl, combine cookie crumbs with the butter and rum. Press into the bottom of the prepared pan. Place pan on a baking sheet and bake for 10 minutes or until set. Sprinkle crystallized ginger over the top of the crust and set aside to cool.

Rum Pumpkin Filling

Pour rum in the top of a double boiler (don’t put it over simmering water yet). Sprinkle the gelatin over the top and let soften about 8 to 10 minutes (it will start to solidify but that’s okay).
While the gelatin softens, in a large mixing bowl whisk together the pumpkin, egg yolk, brown sugar, granulated sugar, orange zest, cinnamon, nutmeg and vanilla.
Place top of double boiler with rum mixture over simmering water and heat just until the gelatin melts (the rum will be clear). Whisk into the pumpkin mixture.
In a large mixing bowl, whisk 1 cup of the whipping cream with an electric mixer until soft peaks form; fold into pumpkin mixture. Spread evenly over crystallized ginger on cookie crust. Refrigerate for about 1 hour or until set.

Cinnamon Whipped Cream Topping

In a large mixing bowl, whisk whipping cream, granulated sugar, vanilla and cinnamon with an electric mixer until stiff peaks form. Spread evenly over top of pumpkin mixture. You can set aside around 1/3 cup of the whipped cream mixture to pipe a decorative edge on top of the whipped cream.
If desired, sprinkle additional cinnamon over the top.
Cover and refrigerate until ready to serve. Tart can also be frozen and served partially frozen.

Notes

Make ahead: Can be made up to 24 hours in advance, covered and refrigerated, or can be wrapped and frozen for up to 1 month.

Note on servings: This recipe is prepared in a 10-inch tart pan to serve 12. The version of this recipe in my cookbook Fresh Tastes is prepared in a 9-inch tart pan to serve 10.

Nutrition