A creamy pumpkin filling tops a crunchy gingersnap cookie crust.
| 1 1/2 |
|
cups crushed gingersnap cookies |
| 1/3 |
|
cup LAND O LAKES® Butter, melted |
| 1/4 |
|
cup chopped pecans |
| 1/4 |
|
cup sugar |
| 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 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).
