marbled pumpkin gingersnap tart
yield: one 9- inch tart, serving 8
4 ounces (115 grams) gingersnap cookies (about 16 cookies), coarsely broken
3 ounces (85 grams) graham crackers (five and a half 2½- by - 4 7/8-inch graham cracker sheets)
4 tablespoons (55 grams or ½ stick) salted butter, melted
4 ounces (115 grams) cream cheese, well softened
3 tablespoons (40 grams) granulated sugar
1 large egg yolk
1 large egg
1 large egg white
1¼ cups (10½ ounces or 300 grams, about ½ to ¾ of a 15- ounce can) pumpkin purée
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) brown sugar
½ teaspoon table salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Few fresh gratings of nutmeg
1 cup (235 ml) heavy cream
This is my all- in- one Thanksgiving/fall dessert, an earnest attempt to find a singular pumpkin dessert that would please my whole family. You see, I love pumpkin pie as much as any red- blooded American— it smells like fall blew up in your kitchen, it
tastes as cozy as a marshmallow- topped mug of cocoa in front of the fireplace— but I never like the proportions. The fi lling always feels a little thick to me, a little out of whack with the base, so I started making a thinner pie in a tart pan. When my toddler developed an affection for gingersnaps, I started using them as a cookie-crumb crust
instead of rolled or pressed. And when my husband lamented that I only make pumpkin cheesecake once a year, when he'd like it once a month, I swirled in some cheesecake batter, the way you would on a marbled brownie. (You marble your brownies, don't you?)
Together, this is the perfect marriage of pumpkin preferences, and also impatience— it comes together in no time. Because, to unforgivably botch a quote from one of my favorite movies, when you find the pumpkin pie you want to spend the rest of your life with, you want the rest of your life to start as soon as possible.
make crust Preheat your oven to 425 degrees. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in a food processor (yielding 1½ cups). Add the melted butter, and process until the cookie- crumb mixture is moistened. Press the mixture firmly into the bottom and up the sides of a 9- inch- diameter tart pan with removable bottom. (I like to use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the
walls of my crumb crusts.) Place pan on rimmed baking sheet.
make cheesecake batter Mix together the ingredients in a small bowl until smooth.
make pumpkin batter Beat the egg and the egg white lightly in a large bowl. Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream.
assemble tart Pour the pumpkin batter into gingersnap- graham crust. Dollop the cheesecake batter over pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do. Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 to 40 minutes, or until a knife or toothpick inserted into the center comes out clean.
to serve Cool the tart completely on a rack, or in the fridge if you, like me, prefer it cold. Serve immediately, and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.
Excerpted from THE SMITTEN KITCHEN COOKBOOK by Deb Perelman. Copyright © 2012 by Deb Perelman. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.