Gingersnap Pumpkin Cream Tart Recipe

Name: Gingersnap Pumpkin Cream Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups crushed gingersnap cookies; ⅓ cup butter, melted; ¼ cup chopped pecans; ¼ cup sugar; 1 cup powdered sugar; 1 cup cooked pumpkin; 1 (8 ounce) package cream cheese, softened; 1 teaspoon ground cinnamon; ½ teaspoon vanilla; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; 1 cup heavy whipping cream

Servings: persons

1 ½ cups crushed gingersnap cookies
⅓ cup butter, melted
¼ cup chopped pecans
¼ cup sugar
1 cup powdered sugar
1 cup cooked pumpkin
1 (8 ounce) package cream cheese, softened
1 teaspoon ground cinnamon
½ teaspoon vanilla
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup heavy whipping cream

1
Heat oven to 350 degrees.
2
Stir together all crust ingredients in medium bowl.
3
Reserve 3 tablespoons for topping.
4
Press mixture onto bottom and up sides of 10-inch tart pan or pie plate.
5
Bake for 12 to 15 minutes or until lightly browned.
6
Cool completely.
7
Meanwhile, combine all filling ingredients except whipping cream in large mixer bowl.
8
Beat at medium speed, until creamy.
9
Continue beating, gradually add whipping cream, beating until mixture is thick and fluffy.
10
Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture.
11
Refrigerate until set (at least 3 hours).

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups crushed gingersnap cookies, ⅓ cup butter, melted, ¼ cup chopped pecans, ¼ cup sugar, and more.

Yes, Gingersnap Pumpkin Cream Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Pumpkin Cream Tart

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