Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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.
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).
Dietary Fiber: 0g
This delicious alternative to basic pumpkin pie has become a family tradition at our family Thanksgiving feasts.
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!!!
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!
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?
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.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2280
© 2013 Land O'Lakes, Inc.
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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.
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