THE LAND O'LAKES BLOG — Bringing inspiration to those who share our love of good food. —
          Thanksgiving Nostalgia: Gingersnap Pumpkin Cream Tart

Do you suffer from overwhelming food nostalgia? Does the scent of pumpkin pie and gingersnaps induce a salivating stupor of childhood memories of Grandma’s Thanksgiving table?

These are memories to be cherished and shared each holiday season, right? Yes and no. The problem arises when you leave home and your perfect recollection collides with the new spouse and in-laws’ equally treasured menu. "But we always serve brussel sprouts and creamed corn" may be countered with "How am I supposed to enjoy a meal with no candied sweet potatoes?" You have two choices to avoid insulting another’s holiday bliss: 1) Make duplicates of everyone’s favorites and eat leftovers for the next year, or 2) Try something new (alongside a few mutually approved dishes).

I have the perfect proposal for dessert this year: Gingersnap Pumpkin Cream Tart. It’s as if pumpkin pie married a creamy, crisp-crusted cheesecake. It honors the traditional holiday flavors, while respecting everybody’s need for a fresh tart.

To begin, preheat the oven to 350°F while setting the cream cheese on the counter to soften. Next place the gingersnap cookies in a plastic resealable freezer bag.

Begin rolling them into coarse crumbs.

Add the pecans and sugar and crush until they are uniformly ground to the size of coarse salt.

Then, add the melted butter. I like to save using extra dishes, so I just mix the crust ingredients right in the sealed bag before placing it into the tart pan.

Make sure to set 3 tablespoons of the mixture aside to top the tart later.

Mound the crumbs in the middle of the pan. Then, use the bottom of a measuring cup to press the gingersnap crust down and out toward the edges.

Bake for 9-11 minutes until lightly browned, then cool completely.

While the crust is baking, place the softened cream cheese and powdered sugar in a large bowl and blend until creamy. Add the vanilla, cooked pumpkin, ginger, nutmeg and cinnamon and stir until combined.

At this point I like to pop the bowl (and beaters) in the refrigerator to chill until the crust is cooled—15 minutes or so.

Because this is a "no-bake" dessert it’s important to take the time to properly chill the mixture so the tart filling firms up. The last step is to add the whipping cream to the pumpkin-cheese mixture and beat until it thickens (about 5 minutes).

Place the creamy filling into the gingersnap crumb crust and chill at least 3 hours before serving. This dessert can be made a day ahead and still taste delicious.

When you are ready to serve, top the tart with the reserved crumbs.

Let me know if you enjoy this Gingersnap Pumpkin Cream Tart’s blend of "old" flavors with a "new" presentation.

Come back in a few days when Becky will share a great way to use those Thanksgiving turkey leftovers.

Emily is paid to write for the Land O’Lakes Recipe Buzz® Blog.

Message:

Your friend thought you might be interested in Thanksgiving Nostalgia: Gingersnap Pumpkin Cream Tart

Message:

Your friend thought you might be interested in Thanksgiving Nostalgia: Gingersnap Pumpkin Cream Tart
Back to Top

• Leave a Comment •

Please correct the item(s) in red below:

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.

Submit
Thank you, your comment has been submitted for approval

• Comments •

I love the idea of the 'gingersnap' crust...can't wait to try it.

Posted Nov 23 2011 by Rosemary
author_photo
Test Kitchen Comment
From:

Cindy

Hope you do try this recipe! Let us know how it turned out! Happy baking!
Posted November 28, 2011

YUM!

Posted Nov 22 2011 by katie

Yum!!! I will DEFINLTEY be serving this on Turkey Day!

Posted Nov 22 2011 by Lisa

Am going to put this recipe to the taste test for Thanksgiving desert, truly sounds delicious.

Posted Nov 21 2011 by Cathryn

Looks yummy Emily! Wish I was coming to your house for Thanksgiving.

Posted Nov 21 2011 by Jane

The Simple Rewards® Club is your personal online resource for exclusive offers and information. It’s also our way of saying “thank you” for trusting Land O’Lakes and inviting us into your home. Membership is free, so sign up today.

FREE Sign Up Includes:
  • Our Measuring Cup® Newsletter Preview »
  • Money-Saving and Exclusive Offers
  • Online Recipe Box

Already a Member? Sign In.

FPO IMAGE

YES. Send me the Measuring Cup® Newsletter.
Cancel and Go Back

Forgot Your Password?

Please correct the items(s) in red below

    We'll email instructions to the address you used to register.

    Reset My Password Cancel and Go Back

    Confirmation Email Sent

    We've sent a confirmation email to the address associated with your account. Check your email and follow the link within 3 hours in order to complete the password reset process.

    Close

    Welcome Back!

    If you are already a member, please sign in.

    Not a Simple Rewards Member? Join Now. Forgot Your Password?

    Check Your Email

    Look for an email soon with instructions to reset your password.

    If you did not receive the email, please check your email junk folder (just in case) or contact us.

    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.


    Please correct the item(s) in red below

    *These fields are required
    Submit

    Thanks.

    Your question has been submitted.



    Close Window

    Email: