More Great Recipes: Dessert

Gingersnap Pumpkin Cream Tart


User Avatar
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


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).


Pairs Well With


Notes

A creamy pumpkin filling tops a crunchy gingersnap cookie crust.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11194 Downloads
FREE
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter