Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart

Pumpkin cream tart in a crunchy gingersnap cookie crust. This is the perfect dessert recipe to complement Thanksgiving or holiday dinner, or just a special weeknight treat.

20 min.prep time 4:05total time
12 servings
5 5 Ratings

Ingredients

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

Filling

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

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 9 to 12 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).

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 310

Fat: 22g

Cholesterol: 70mg

Sodium: 200mg

Carbohydrates: 27g

Dietary Fiber: 0g

Protein: 3g

Recipe #6374©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

5
This delicious alternative to basic pumpkin pie has become a family tradition at our family Thanksgiving feasts.
Posted Nov 19 2012 by lisa
5
Made this for Thanksgiving this year and it was delicious and I received many compliments on it. I couldn't find gingersnap cookies so used Mother's Taffy cookies instead for the crust and added ginger. It does set firm when refrigerated, but does seem to melt somewhat when left out - wish I could fix this because the flavor is great - not too sickening sweet - just right. Will make again!!!
Posted Nov 28 2011 by MMB
5
I made this 5 years ago for Thanksgiving and then lost the recipe. I was so disappointed! I'm so glad I found it and I am going to make it this year! Last time I made it everyone loved it and there wasn't a crumb left!
Posted Nov 23 2010 by Cindy
5
It's melt in your mouth good... My only issue is that it never seems to harden sufficiently. Anyone out there able to remedy this?
Posted Nov 18 2008 by Joann
5
This recipe is wonderful. It is easy and much lighter in taste than it sounds. Additionally it keeps very, very well lasting 5 full days without any problems.
Posted Sep 16 2008 by rebecca
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