Double Ginger Pumpkin Tart

• 6 ounces cream cheese, at room temperature
• 3/4 cup very firmly packed light brown sugar
• 3/4 cup solid-pack pumpkin puree
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon table salt
• 1 large egg yolk
• 1 large egg
• 3/4 teaspoon pure vanilla extract
• 1 tablespoon finely chopped crystallized ginger (more for garnish)
• whipped cream (to garnish) (optional)

1. Position a rack in the center of the oven and heat the oven to 325u0b0F
2. In a medium bowl, beat the cream cheese and brown sugar with a stand mixer or handheld mixer on medium speed until smooth and lump-free,about 3 minutes.
3. Add the pumpkin,cinnamon, ginger, and salt and continue beating until well blended, about 1 minute.
4. Add the egg yolk, egg, and vanilla and beat until just incorporated.
5. Sprinkle the chopped crystallized ginger over the batter and stir it in with a rubber spatula.
6. Use the spatula to scrape the filling into the crust and spread evenly.
7. Bake the tart until the filling just barely jiggles when the tart pan is nudged, 25 to 30 minutes.
8. Transfer the tart to a rack and let cool completely. Refrigerate the tart in the pan until chilled and firm, about 3 hours.
9. Garnish with whipped cream and crystallized ginger.

cream cheese, very firmly packed light brown sugar, solidpack pumpkin puree, ground cinnamon, ground ginger, salt, egg yolk, egg, vanilla, ginger, whipped cream

Taken from www.food.com/recipe/double-ginger-pumpkin-tart-145896 (may not work)