Gingersnap Pumpkin Cream Tart
Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart

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

The Story Behind the Recipe
12
servings
20 min
PREP TIME
04 hrs 05 min
TOTAL TIME

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 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

1 cups Land O Lakes® Heavy Whipping Cream

 

 *Substitute canned pumpkin.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

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

Nutrition

310Calories
22Fat (mg)
70Cholesterol (mg)
200Sodium (mg)
27Carbohydrates (g)
0Dietary Fiber
3Protein (g)

Reviews

Explore reviews from
our online community

  January 28, 2016

Easy to make Gluten Free. Just substitute Gluten Free Gingersnaps for regular ones!!

— says Ramona
Helpful?
  December 01, 2014

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.

— says Bob
Helpful?
  August 22, 2014

This was wonderful!

— says Ellen
Helpful?
  October 31, 2013

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".

— says Sandy
Helpful?
  November 19, 2012

This delicious alternative to basic pumpkin pie has become a family tradition at our family Thanksgiving feasts.

— says lisa
Helpful?
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