Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart

Pumpkin cream tart in a crunchy gingersnap cookie crust is the perfect dessert for a special weeknight treat.

20 min. prep time
12 servings
858 Ratings



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 powdered sugar
1 (8-ounce) package cream cheese, softened
1 cup mashed cooked pumpkin*
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg


Heat oven to 350°F.

Combine all crust ingredients in bowl. Reserve 3 tablespoons for topping. Press mixture onto bottom and up sides of ungreased 10-inch tart pan. Bake 9-12 minutes or until lightly browned. Cool completely.

Combine sugar and cream cheese in 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.

Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture. Refrigerate at least 3 hours until set.


*Substitute canned pumpkin.

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

Easy to make Gluten Free. Just substitute Gluten Free Gingersnaps for regular ones!!
This is a great recipe!! I made this for Thanksgiving and it got RAVE reviews from all those that tried it. Make sure you use a heavy cream for the filling and I whipped it first to soft peaks before mixing it into the pumpkin/cream cheese mixture. The pie held up real well after it set and did not separate at any time or make the crust soggy. I had to give my copy of the recipe away it was so well liked. This is definitely a holiday classic that will be made again. If you want to double the recipe a 15 oz can of pumpkin will do the trick.
This was wonderful!
To keep the filling from liquefying (melting out), beat the whipping cream separately first, to soft peaks, and put it in the fridge while making the crust and mixing everything else. Then use a big spatula to hold the whipped cream in the bowl while you pour off the "melted out" liquid that is under the whipped cream. Then fold the whipped cream into the cream cheese and quickly fluff it all together. Be sure the crust is completely cooled, and pour filling into it. Chill to finish the "set".
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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