Wow. That was a long week at home with the kids! It wasn’t as bad as I make it sound, they were quite self sufficient and didn’t bug me too much about anything, which is a relief. I did enjoy sleeping in and not having to make packed lunches and the like. My husband also had a nice stretch of days off so it tuned out to be quite relaxing, albeit quite unproductive, few days.
I hope everyone had a wonderful Thanksgiving and that your own family didn’t drive you crazy! Of course, next up is Christmas and I see all the shopping craziness has started. Even though we don’t celebrate Christmas in my family, I love this time of year. I don’t like shopping during it, but I love the festivities; the colours, the twinkling lights and the food.
As a teen, I loved going Christmas shopping for my friends, and very often we would go together and have a fabulous time up and down Oxford Street. Many times, since we didn’t have a celebration at home, I’d go to my friend’s house at Christmas. So, I have a fond place in my heart for this time of the year. For me, it’s filled with great memories of good times with friends and great food.
I thought I would share this Pumpkin Mascarpone Cheesecake Tart I made for our Thanksgiving dinner last Thursday. It was a nice change from the usual pie but not so different as to not have the traditional pie flavours. I use the term “cheesecake” lightly, because though it does contain cheese, it’s only a smidgen and it’s not a very heavy cheesecake at all. I find this kind of a tart is nice when you have many other desserts on the table.
Pumpkin and fall flavours are still very much in season and this can be a great dessert for the Christmas table. I used a gingerbread cookie crust so it added a nice traditional holiday flavour. So, if you’re looking for a pie/tart/cheesecake for your holiday table, this Pumpkin Mascarpone Cheesecake Tart could be the one. It’s also incredibly easy to throw together.
Excuse the photos today, I took a few minutes out of cooking on Thursday to quickly snap a few on the kitchen table. I was afraid there would be nothing left the day after, I was right. If you’re interested, the other two pies/tarts are pecan tart and a banoffee (a banana caramel) pie.
- 230g/36-38 gingerbread cookies (I used Whole Foods/365 brand cookies)
- 1 tbs sugar
- 4 tbs butter, melted
- 1 cup/250g mascarpone cheese
- 15oz/425g pumpkin purée
- 3 eggs, large organic
- 1 cup/200g sugar, granulated
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- Preheat oven to 350℉/℃
- In a food processor, break up the gingerbread cookies into fine crumbs.
- Add the sugar.
- Tip out into a bowl and add the melted butter.
- Press into a 11"/28cm removable bottom tart pan.
- Bake in the oven for about 8-10 minutes until just set.
- Let it cool while making the filling.
- In mixer bowl or with a hand mixer, beat the mascarpone and pumpkin together.
- Add the sugar, salt and spices.
- Add the eggs, one at a time until just beaten.
- Do not over beat the eggs.
- Pour the filling into the cooled cookie crust and bake in the centre of the oven.
- Bake until just set, about 40-45 minutes.
- Chill overnight before serving.
- Serve with a side of whipped cream or pipe cream around the tart edge.
I’ve been seeing amazing holiday cookies and treats on all the wonderful blogs and am looking forward to visiting you all now that I have time. I hope you are all having a great start to the week. This morning as I was struggling to get up for the kids, I literally counted the days to the winter break when I could sleep in again! I know, I know, two more weeks.