It's right up there with roasted turkey, stuffing and cranberry sauce. No Thanksgiving table is complete without pumpkin pie.
Variations to this classic dessert abound. Some like the texture of a flaky pie crust against the dense but creamy filling. Others like the flavor of crushed graham crackers or gingersnaps as the pie plate liner. The rather bland pumpkin — or butternut squash, as an alternative — tastefully accepts the flavors of the traditional spices of cinnamon, ginger, nutmeg and cloves.
A Google search of pumpkin pie recipes brings up more than 65,000,000 hits, but we'll make the Thanksgiving preparation a bit easier with this simple Pumpkin Tart. The cookie crumb crust is a snap — even kids can stir up the mixture — while the filling includes sour cream for extra richness. This recipe can be made a day in advance but allow the tart to warm at room temperature for about 30 minutes before serving.
>>1-1/4 cups finely crushed graham crackers or gingersnap cookies
>>2 tablespoons sugar
>>5 tablespoons melted butter
>>1 (15-ounce) can pumpkin puree
>>3 egg yolks
>>1 (14-ounce) can sweetened condensed milk
>>1/2 cup sour cream
>>1-1/4 teaspoons cinnamon
>>1 teaspoon ground ginger
>>1/4 teaspoon grated nutmeg
>>1/8 teaspoon salt
To make crust: Combine graham cracker crumbs and sugar in a mixing bowl. Add melted butter and mix well. Pat into the sides and bottom of a 9-inch tart pan with 1-inch sides. Bake in a preheated 350-degree oven for 10 minutes.
To make filling: While crust is baking, combine filling ingredients in a mixing bowl. Beat with an electric mixer on medium speed until filling mixture is well blended. Pour filling into baked crust. Return to the 350-degree oven and bake for 40 to 45 minutes, or until the filling has set. Cool and refrigerate before slicing. Serve with whipped cream. Serves 8.