Pumpkin cream tart in a crunchy gingersnap cookie crust is the perfect dessert for a special treat or holiday dinner.
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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.
Explore reviews fromour online community
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.
Pumpkin pie is the classic fall dessert that can be enjoyed in so many forms and flavors to satisfy every pumpkin preference. Bake a Classic Pumpkin Pie or switch it up with a Pumpkin Ginger Tart. Plus, find some great tips for making pie crust.
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