Gingersnap Pumpkin Cream Tart18 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 3 hr 35 min
“A creamy, pumpkin filling in a crunchy, gingersnap crust.” - by Libby's® Pumpkin
Original recipe yields 12 servings
- PREHEAT oven to 350 degrees F.
- 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.
- BAKE for 12 to 15 minutes or until lightly browned. Cool completely in pan on wire rack.
- 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.
Amount Per Serving (12 total)
- 329 cal
- 23.4 g
- 28.6 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 delig..." See moreht...and we always found room for it, even after a huge Thanksgiving dinner. Thank you for including it in your recipe files."
"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 piped..." See more the filling in with wilton tip 1M and a pastry bag. It made 30 mini tarts. Absolutely yummy!"
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