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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Gingersnap Pumpkin Cream Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions