Gingersnap Pumpkin Cream Tart


User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

A creamy pumpkin filling tops a crunchy gingersnap cookie crust.


Ingredients You'll Need

Crust Ingredients:
1 1/2 cups crushed gingersnap cookies
1/3 cup LAND O LAKES® Butter, melted
1/4 cup chopped pecans
1/4 cup sugar

Filling Ingredients:
1 cup cooked pumpkin
1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup LAND O LAKES™ Heavy Whipping Cream


Directions

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Reserve 3 tablespoons for topping. Press mixture onto bottom and up sides of 10-inch tart pan. Bake for 12 to 15 minutes or until lightly browned. Cool completely.


Meanwhile, combine sugar and cream cheese in large bowl until smooth. Add all remaining filling ingredients except whipping cream. Beat at medium speed, scraping bowl often, until light and fluffy. Continue beating, gradually adding whipping cream, until mixture is very thick and fluffy (4 to 6 minutes).


Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture. Refrigerate until set (at least 3 hours).


Questions, Comments & Reviews



More Great Recipes: Dessert
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11343 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51102 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

458 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls