Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart

18

"A creamy, pumpkin filling in a crunchy, gingersnap crust."

Ingredients

3 h 35 m {{adjustedServings}} servings 329 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. PREHEAT oven to 350 degrees F.
  2. FOR CRUST: COMBINE cookie crumbs, butter, nuts and granulated sugar in medium bowl; reserve 3 tablespoons. Press remaining mixture onto bottom and up sides of ungreased 9- or 10-inch tart pan with removable bottom.
  3. BAKE for 12 to 15 minutes or until lightly browned. Cool completely in pan on wire rack.
  4. FOR FILLING: BEAT pumpkin, powdered sugar, cream cheese, cinnamon, vanilla extract, ginger and nutmeg in large mixer bowl until light and fluffy. Gradually beat in cream until thick and fluffy. Spread over crust; sprinkle with reserved cookie crumb mixture. Refrigerate for at least 3 hours or until set.
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Reviews

18
  1. 20 Ratings

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My Grandmother used to make a pumpkin pie like this at thanksgiving. She never used a recipe, and we have tried, and failed, to make this pie like she used to. It is a truly, delicious, creamy...

This is delicious! The first time I made this, I made as mini tarts by using 2/3 of the crust recipe and 1/2 of the filling recipe. I cooked the crust for 5-8 minutes in mini muffin tins, then...

This is outstanding ! I am not a big fan of pumpkin but this tart is sweet enough to make it my current favorite desert ! Your guests will beg for more. For all fans of pumpkin or not you can't ...