Pumpkin cream tart in a crunchy gingersnap cookie crust is the perfect dessert for a special treat or holiday dinner.
Story Behind the Recipe
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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
1 cups Land O Lakes® Heavy Whipping Cream
*Substitute canned pumpkin.
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.
Read the Story Behind the Recipe
It’s the great piecrust divide: Do you love a flaky traditional crust or a sweet, crumbly crumb crust? These recipes are for all the crumb crust fans out there who can appreciate its delicious versatility.