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 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 cup Land O Lakes Heavy Whipping Cream

Servings: persons

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 cup Land O Lakes Heavy Whipping Cream

1
Heat oven to 350F.
2
Combine all crust ingredients in bowl.
3
Reserve 3 tablespoons for topping.
4
Press mixture onto bottom and up sides of ungreased 10-inch tart pan.
5
Bake 9-12 minutes or until lightly browned.
6
Cool completely.
7
Combine sugar and cream cheese in bowl until smooth.
8
Add all remaining filling ingredients except whipping cream.
9
Beat at medium speed, scraping bowl often, until light and fluffy.
10
Continue beating, gradually adding whipping cream, until mixture is very thick and fluffy.
11
Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture.
12
Refrigerate at least 3 hours until set.
13
*Substitute canned pumpkin.

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 1/2 cups crushed gingersnap cookies, 1/3 cup Land O Lakes Butter, melted, 1/4 cup chopped pecans, 1/4 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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