Ingredients
- 1 gingersnap tart crust, baked and cooled
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream, at room temperature
- 1 cup mascarpone, at room temperature
- 1 teaspoon vanilla
- 3/4 teaspoon kosher salt
- 1 cup pumpkin puree
- 1/3 cup dark brown sugar
- zest of 1/2 an orange
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice
- 3 eggs
Instructions
- Preheat oven to 350°F and place your baked gingersnap tart crust on a parchment lined rimmed baking sheet.
- Make the caramel. Add granulated sugar and water to a heavy bottomed saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Increase heat to medium-high and cook (without stirring) until the caramel turns a deep amber color, about 8-10 minutes. Remove from heat and whisk in the cream until combined, then add the mascarpone and whisk again, until smooth. (If the caramel seizes up when you add the cream or mascarpone, don’t panic, you can heat it gently over low heat and stir until the sugar dissolves again.) Stir in the vanilla extract and salt and set aside.
- Add the pumpkin puree to a large mixing bowl and stir in the brown sugar. Zest half an orange over the bowl. Add the cinnamon, nutmeg, ginger, and allspice and stir until combined.
- Add the eggs, one at a time, to the pumpkin mixture stirring between each one to mix well.
- Pour the caramel sauce into the pumpkin mixture and stir to combine. Strain through a fine mesh sieve into another mixing bowl (ideally one with a pour spout).
- Carefully pour the strained mixture into your prepared tart shell. It will be filled nearly to the brim.
- With your steadiest hands, transfer the baking sheet to the oven. (Don’t worry if a little bit of the filling sloshes over the edge.) And bake until the filling is puffed up and set around the edges and the center has a very slight wiggle, about 45-50 minutes.
- Transfer to a wire rack and let cool in the pan before removing the outer tart ring. Serve with whipped cream, if desired.