Creamy Pumpkin Tart

Partially bake the crust
Put the dough disk between 2 large sheets of parchment paper and roll out into a 12-inch round about 1/4 inch thick. Fold the dough round in half and transfer to a 10 1/2-inch tart pan with a removable bottom. Unfold the round and ease it into the pan, patting it firmly into the bottom and up the sides. Trim the edges to form a 1/2-inch overhang. Fold the overhang back over itself and press it into the sides of the pan. Freeze for at least 30 minutes or up to overnight.

Preheat an oven to 375°F.

Line the crust with aluminum foil and fill with pie weights. Place the pan on a baking sheet and bake for 10 minutes. Remove the foil and weights and continue to bake until the crust is set and lightly golden, about 5 minutes. Transfer the pan to a wire rack and reduce the oven temperature to 350°F.

Make the filling
In a bowl, whisk together the eggs and brown sugar until smooth. Whisk in the cream, vanilla, cinnamon, ginger and salt until smooth, about 1 minute. Whisk in the pumpkin until blended. Pour the filling into the partially baked crust.

Bake the tart
Bake until the filling looks set when you gently shake the pan, about 30 minutes. Transfer the pan to a wire rack and let stand until the top feels cool to the touch, about 1 hour.

Remove the tart from the pan. Serve at room temperature or refrigerate until cold. Cut the tart into wedges and serve topped with whipped cream. Serves 8.

Adapted from Williams-Sonoma Food Made Fast Series, Desserts, by Elinor Klivans (Oxmoor House, 2007).