Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart

18 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    3 h 35 m
Recipe by  Libby's® Pumpkin

“A creamy, pumpkin filling in a crunchy, gingersnap crust.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  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)

Rate This Recipe
DOFFER17
15

DOFFER17

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 delight...and we always found room for it, even after a huge Thanksgiving dinner. Thank you for including it in your recipe files.

AtHomeAngela
8

AtHomeAngela

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 the filling in with wilton tip 1M and a pastry bag. It made 30 mini tarts. Absolutely yummy!

MIGWANIKWE
6

MIGWANIKWE

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 go wrong here.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 329 cal
  • 16%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 28.6 g
  • 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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