Ginger Pumpkin Tart

Ginger Pumpkin Tart

Weather: 39 degrees
What I’m listening to: Oceans (Where Feet May Fail), Hillsong

I’ve been thinking a lot lately about influence. We all have it. We each leverage it in different ways, whether it’s deliberate or unintentional. We influence those around us, those with whom we come into contact each day – in the home, in the workplace, out in the world, and on the internet/social media. We are all influencers.

I often hear people say that social media sites like Facebook are ‘just a distraction.’ Yes, they certainly can be a distraction. They definitely have the potential to become that. However, it entirely depends on how we approach it. Regardless of how many ‘friends’ or ‘followers’ or ‘fans’ you might have on any of the various social media sites, or how many people are in your family or workplace or neighborhood, you have influence. You have the power to inspire or to enrage, to empower or to antagonize, to uplift or to tear down. Things like complaining and arguing are contagious. But thankfully, so are things like encouragement and hospitality. It all depends on who we decide to be and what we decide to be about. What is the message we are sending? What does what we are putting out there say about us and what we value? This translates into all areas of our lives, not just social media or the internet, but everything.

Are we most often showing up to give or to receive?

Are we wastefully spending our influence or are we investing it in ways that make a difference? 

Ginger Pumpkin Tart

Recently, there was a lot of media buzz and uproar about Martha Stewart, particularly about some comments she made discrediting food bloggers. Martha Stewart (whose recipes I’ve respectfully adapted, credited, and featured on my blog multiple times) has an incredible amount of influence. Huge. Enough influence to really change the world and do some amazing things (which, undoubtedly, she already has. Thank you for that, Martha).  And yet, she leveraged her influence on this particular day to degrade tens of thousands of others with less influence than she has, in one massive, resounding blanket statement. This simply makes me sad. Influence is such a powerful thing and she leveraged it in a deliberately hurtful way. How discouraging.

I don’t want to be an influencer like that.

A Christian author/speaker whom I like and respect recently posted to social media channels to hundreds of thousands of people, complaining about how long he had to sit on hold with a certain company (which he named). Then, comments and responses flooded in, everyone sharing their own unfavorable experiences with sitting on hold specifically and customer service in general, naming other companies and jumping on the complaining bandwagon. I’ve occasionally been guilty of jumping onto just such a bandwagon. These sorts of things happen all the time – someone complains about something and then, as a result, people get all stirred up and angry. While I don’t think that this person was intentionally leveraging his influence in a negative way that day, I do think he was careless with his influence. This, in my mind, is not a helpful way to leverage influence with hundreds of thousands of people watching and listening. It was, however, an expedient way to generate buzz and get lots of attention in the form comments, hits, and new followers.

I don’t want to be an influencer like that, either.

Ginger Pumpkin Tart

This whole thing has really challenged me to be even more aware of my own influence and how I choose to leverage it. I am by no means perfect and I have a long way to go, but I have a clear idea of who I want to be and what messages I want to be putting out there.  I want to be someone who is consistently here to give, not to receive – someone who approaches each interaction as the meaningful opportunity it has the potential to be. I want to invest whatever influence I have, now and in the future, in things that truly matter. I want my influence to be contagious toward positive ends – to inspire others to give back, uplift, encourage. I want to be helpful opposed to hurtful, careful opposed to careless. I fully acknowledge that saying or doing things for shock value or to get people stirred up or angry may get my website more hits or may generate more comments or ‘likes’ on my Facebook/Twitter/Instagram posts. I’m simply not interested in that. That’s not what I’m choosing to be about. It may not make me popular or famous, but I’m ok with that.

Because influence is such a powerful thing.

*     *     *

As for this pumpkin tart, it’s awesome. It packs a double-ginger punch with powdered ginger and crystallized ginger in the filling. The custard is creamy and smooth thanks to the help of some cream cheese. And the graham cracker crust offers great texture and crunch that is often missing from traditional pumpkin pies. It’s an impressive new way to serve up your dose of pumpkin dessert this holiday season.

Ginger Pumpkin Tart

Yield: 8 servings

Ginger Pumpkin Tart

A flavorful double-ginger pumpkin tart, an impressive alternative to traditional pumpkin pie. Adapted from Fine Cooking.

Ingredients

    For the Crust:
  • 1 ½ cups graham cracker crumbs
  • 3 tablespoons sugar
  • 5 tablespoons butter, melted
  • For the Filling:
  • 6 ounces cream cheese, softened
  • ¾ cup brown sugar
  • ¾ cup pumpkin puree
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 tablespoon crystallized ginger, finely chopped + more for serving
  • For Serving:
  • Lightly sweetened whipped cream

Instructions

  1. Preheat oven to 350.
  2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture firmly into the bottom and up the sides of an un-greased 9 ½ inch fluted tart pan with removable bottom. Bake 10 minutes. Allow the crust to cool on a rack while you make the filling.
  3. Reduce oven temperature to 325.
  4. In the bowl of a stand-mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth. Mix in the pumpkin, spices, salt, egg, egg yolk, and vanilla until smooth, scraping the sides and bottom of the bowl as needed. Fold in the crystallized ginger. Pour the mixture into the crust and spread it evenly with an offset spatula.
  5. Bake the tart 25-30 minutes or until set (the filling should just barely jiggle when the pan is nudged). Cool tart on a rack. Refrigerate the tart in the pan until chilled, 2-3 hours. Remove the tart from the tart pan, slice, and serve with lightly sweetened whipped cream and crystallized ginger on top.
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Ginger Pumpkin Tart

 

 

 

 

 

 

 

 

 

15 comments
JudeButterfly
JudeButterfly

I followed Martha for years, bought Entertaining when it came out and all of her subsequent books. I became a caterer myself on a part time basis.  She set an apparent high standard that many people saw as daunting.If you've read anything about her (including what her own daughter wrote about her) you realize Martha is going to promote Martha. I lost respect for her when she lied and consequently spent time in prison. She may still unfortunately influence a lot of people, but some people you learn to  take with a grain of salt and let what they say blow away like smoke.

Megan Country Cleaver
Megan Country Cleaver

So wonderfully said Maya! And this tart is pure pumpkiny holiday perfection :)

sowmyadsl
sowmyadsl

A delicious treat! tart looks yum.. you have a beautiful blog... 

Pink Patisserie
Pink Patisserie

Such great and wise words Maya, and also a very good reminder about influence.  I think it's easy to forget that we are influencing people, all the time, that our lives, our words are a message either direct or indirect that has the power to effect people both large and small.  Sobering but also wonderful when you think about it. :) Great and good things can come from our influence if used in a positive uplifting way!


And lovely tart!  Ginger and pumpkin are a wonderful pair!  :)

KaristasKitchen
KaristasKitchen

Brava Maya! Well said! I too was disheartened to hear Martha's remarks.  If she had begun her career in this age of "blogging" she would be considered a "food blogger".  I suppose my surprise was that she's such a large company and influence at this point, she wouldn't need to disparage food bloggers.  Many of whom support her large company.  Almost like biting the had that feeds you.

Whether a food blogger has been professionally trained, or not, food blogging has gotten people back in the kitchen. Learning to cook, learning about the foods they're eating, learning nutrition, balance, lifestyle and understanding the importance of the family table.  For this I am grateful.  As Michael Pollen says "cooking is practice and patience".   And sharing this practice and patience on a food blog is fantastic!

Ok, my two cents worth. LOL! Big hugs to you my sweet friend.  And keep on blogging because you're one of my favorites!!

Lemon Sugar
Lemon Sugar

Hi Maya, very well said, my friend. 

I recently used my influence on Lemon Sugar to help a family in need.  It was a small amount of money raised, but even though my influence is SMALL and my reach is limitED, my intentions are always BIG and my goals for my blog are limitLESS.  

Martha made a lot of people feel really bad about something they're passionate about and it doesn't matter if she's Martha Stewart or a small town gossiper, it' was still hurtful and disparaging.  

And the tart looks YUM.  Have a great day, my influential friend!  :)  



HBHarvest
HBHarvest

I could not agree more with your words on Martha! Very well said! Although, it still freaks me out that I am kind of influencing my readers. Weird!

This tart looks incredible! Ginger and pumpkin scream Thanksgiving to me! I am getting very excited!

heathersdish
heathersdish

I just love this whole thing, and I think your thoughts on the Martha Stewart thing are spot-on. I'd rather influence a small handful of others for good rather than millions with toxic negativity! 


And as for the tart? I'll take 2 slices and a cup of coffee ;)

alaskafromscratch
alaskafromscratch moderator

@JudeButterfly Thank you for your input about Martha! I, too, have subscribed to her magazines (particularly the smaller food one that is no longer in print) for years and I still reference her online recipe collection on occasion. I appreciated your thoughts on taking it all with a grain of salt. A huge part of influence is determining how much of it we will allow others to have over ourselves and our decisions. :) 

alaskafromscratch
alaskafromscratch moderator

@Pink Patisserie Thank you, Maria! You're right, it's so easy to forget... thank you for hopping over to join in the conversation! Hugs. 

alaskafromscratch
alaskafromscratch moderator

@KaristasKitchen Thank you Karista! As always, your readership and friendship mean a great deal. Thank you for adding your "two cents" to the conversation. You have some excellent points! Hugs. 

alaskafromscratch
alaskafromscratch moderator

@Lemon Sugar Thank you, Erin! And very glad you shared your story about helping a family in need through your blog. Way to give back and leverage influence! :)

alaskafromscratch
alaskafromscratch moderator

Thank you, Heather! Your encouraging words mean a lot! And, I wish I could join you for coffee and pumpkin tart slices! :)