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Gingersnap Pumpkin Cream Tart
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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 granulated sugar


1 cup powdered sugar

1 (8-ounce) package cream cheese, softened

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cups Land O Lakes® Heavy Whipping Cream

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 powdered 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.

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