Pumpkin Spice Cream Tart

1. 1

   MAKE CRUST.

2. 2

   Preheat oven to 350.

3. 3

   Have ready a 10 inch ungreased tart pan with removable sides.

4. 4

   A 8 or 9 inch pie pan can also be used

5. 5

   Crush gingersnap cookies in food processor until they are fine crumbs

6. 6

   Combine crumbs and melted butter in a bowl until evenly moistened

7. 7

   Press evenly in bottom and sides of tart pan.

8. 8

   Bake tart pan 7 minutes.

9. 9

   Cool on rack then refigerate until cold, at least 1 hour

10. 10

    MAKE PUMPKIN SPICE CREAM FILLING

11. 11

    Whip cream just until it begins to thicken.

12. 12

    It will be whipped more with pudding

13. 13

    Working quickly whisk pudding mix with milk, it thickens quickly

14. 14

    Immediately scrape all pudding into cream and beat it in, adding cinnamon an vanilla until light and flffy, about 1 minute or less

15. 15

    Spoon into prepared gingersnap tart crust and smooth top with an off set spatula or back of a spoon

16. 16

    Refigerate at least 2 hours to set then garnish with whipped cream and the gingersnap crumbs

* Per serving · 4 servings · Values may vary.

No additional tips available.