Pumpkin Tart Recipe

Name: Pumpkin Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 whole Gingersnap Cookies; 3 Tablespoons Unsalted Butter, melted; 8 ounces, weight Cream Cheese, At Room Temperature; 2 Tablespoons Unsalted Butter, At Room Temperature; 1 cup Packed Pumpkin Puree; 1 teaspoon Pumpkin Pie Spice; 1 cup Powdered Sugar; 1 cup Heavy Whipping Cream; 1 teaspoon Pure Vanilla Extract; 1 Tablespoon Powdered Sugar; Optional Garnishes: Pecans, Gingersnaps, Whipped Cream Or Whatever You Like

Servings: persons

15 whole Gingersnap Cookies
3 Tablespoons Unsalted Butter, melted
8 ounces, weight Cream Cheese, At Room Temperature
2 Tablespoons Unsalted Butter, At Room Temperature
1 cup Packed Pumpkin Puree
1 teaspoon Pumpkin Pie Spice
1 cup Powdered Sugar
1 cup Heavy Whipping Cream
1 teaspoon Pure Vanilla Extract
1 Tablespoon Powdered Sugar
Optional Garnishes: Pecans, Gingersnaps, Whipped Cream Or Whatever You Like

1
1. Preheat oven to 350 degrees F. Finely crush the gingersnap cookies (in a food processor or in a Ziploc bag, smashing with a rolling pin) and then stir the 3 tablespoons melted butter into the crumbs. Spread mixture evenly on the bottom and 1/4 of the way up the sides of a greased tart pan (use one with a removeable bottom). Bake on middle rack of preheated oven for ten minutes. Remove to a wire rack to cool completely.
2
2. Using a hand mixer, cream together the cream cheese and 2 tablespoons of unsalted butter until smooth. Mix in 1 cup of pumpkin puree and pumpkin pie spice until thoroughly combined. Slowly, with mixer on low, blend in the cup of powdered sugar. Set aside.
3
3. In a seperate bowl combine the heavy whipping cream, vanilla extract and tablespoon of powdered sugar. Beat until stiff peaks form. Carefully fold whipped cream into the pumpkin/cream cheese mixture until no white streaks are showing.
4
4. Pour pumpkin filling into the cooled crust in your tart pan. Refrigerate for at least 1 hour before removing sides of pan. Decorate with pecans, gingersnaps, whipped cream or whatever you like!
5
Enjoy!!

959

kcal

Calories

Fat

106

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

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 15 whole Gingersnap Cookies, 3 Tablespoons Unsalted Butter, melted, 8 ounces, weight Cream Cheese, At Room Temperature, 2 Tablespoons Unsalted Butter, At Room Temperature, and more.

Yes, Pumpkin 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!

Pumpkin Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions