Fresh Ginger Pumpkin Tassies Recipes

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GINGERY PUMPKIN SOUP



Gingery Pumpkin Soup image

Provided by Florence Fabricant

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons shelled pumpkin seeds
1 tablespoon extra-virgin olive oil
4 teaspoons minced fresh ginger
2 large cloves garlic, minced
1 1/2 teaspoons ground cumin
4 cups cubed raw pumpkin
5 1/2 cups water
Juice of 1/2 lemon
Salt and freshly ground pepper
1 tablespoon finely chopped fresh cilantro

Steps:

  • Toast the pumpkin seeds by heating them in a small dry skillet or in a toaster oven. Set aside.
  • Heat oil in a heavy saucepan. Add the ginger, garlic and cumin and saute, stirring, until garlic turns golden.
  • Add the pumpkin and water, bring to a simmer and cook until the pumpkin is soft, about 20 minutes. Puree the mixture in a food processor; then, pass through a sieve and return to the saucepan.
  • Reheat, adding lemon and salt and pepper to taste. Thin with a little additional water if desired. Fold in the cilantro. Serve with a sprinkling of pumpkin seeds on each portion.

Nutrition Facts : @context http, Calories 48, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 539 milligrams, Sugar 2 grams, TransFat 0 grams

EASY GINGERED PUMPKIN SOUP



Easy Gingered Pumpkin Soup image

Rich and tasty with a hint of ginger- pumpkin soup is ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 8

1 tablespoon olive or vegetable oil
1 medium onion, finely chopped (1/2 cup)
2 teaspoons grated gingerroot
1 clove garlic, finely chopped
3 cups water
1/8 teaspoon pepper
2 vegetarian vegetable or chicken bouillon cubes
1 can (15 ounces) pumpkin (not pumpkin pie mix)

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat. Cook onion, gingerroot and garlic in oil 2 minutes, stirring frequently.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer 15 to 18 minutes, stirring frequently, to blend flavors.

Nutrition Facts : Calories 65, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg

GINGER PUMPKIN TART



Ginger Pumpkin Tart image

A ginger-kissed cousin to pumpkin pie--you'll love this updated taste adventure.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 8

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
2 tablespoons packed brown sugar
2 tablespoons finely chopped crystallized ginger
2 teaspoons ground cinnamon
1 egg yolk
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup whipping (heavy) cream
2 tablespoons finely chopped crystallized ginger
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
Whipped cream, if desired

Steps:

  • Heat oven to 425°F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
  • In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
  • Reduce oven temperature to 350°F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

Nutrition Facts : Calories 315, Carbohydrate 37 g, Cholesterol 120 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 190 mg

PUMPKIN-GINGER MOUSSE TART



Pumpkin-Ginger Mousse Tart image

Marshmallow creme and frozen whipped topping put a cool and creamy spin on traditional pumpkin pie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 8

Number Of Ingredients 8

1 refrigerated pie crust, softened as directed on package
1 teaspoon sugar
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 jar (7 ounces) marshmallow creme
1/2 teaspoon pumpkin pie spice
1/4 cup finely chopped crystallized ginger
1 container (8 ounces) Cool Whip frozen whipped topping, thawed
8 purchased gingerbread men cookies

Steps:

  • Heat oven to 450°. Roll pie crust into 12-inch circle on lightly floured surface. Sprinkle with sugar; lightly roll sugar into crust. Place in 10 1/2-inch tart pan with removable bottom. Gently press in bottom and up side of pan; trim excess crust. Prick bottom and side with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely, about 20 minutes.
  • Beat pumpkin, marshmallow creme and pumpkin pie spice in large bowl with spoon until smooth. Fold in ginger and 2 cups of the whipped topping. Spoon into crust. Refrigerate about 2 hours or until firm. Remove side of pan. Garnish tart with remaining whipped topping and cookies.

Nutrition Facts : Fat 3, ServingSize 1 Serving

PUMPKIN PECAN TASSIES



Pumpkin Pecan Tassies image

Field editor Pat Habiger of Spearville, Kansas suggests, "These delicious mini tarts are lovely for Christmas or to serve at a tea. They're worth the extra time it takes to make them."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
3/4 cup packed brown sugar, divided
1/4 cup canned pumpkin
4 teaspoons plus 1 tablespoon butter, melted, divided
1 large egg yolk
1 tablespoon half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

Steps:

  • In a small bowl, cream butter and cream cheese. Beat in flour. Shape into 24 balls. With floured fingers, press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 325° for 8-10 minutes or until edges are lightly browned., Meanwhile, in a bowl, combine 1/2 cup brown sugar, pumpkin, 4 teaspoons butter, egg yolk, cream, extracts, cinnamon and nutmeg. Spoon into warm cups. Combine the pecans and remaining brown sugar and butter; sprinkle over filling. , Bake 23-27 minutes longer or until set and edges are golden brown. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 244 calories, Fat 16g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 127mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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