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Gingersnap Pumpkin Cream Tart

Presented by:
Land O' Lakes
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The gingersnap crust and pumpkin cream tart make a perfect dessert recipe.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
4 hrs 5 min
Recipe Servings
Servings
12

Ingredients
CRUST
1 1/2 cups crushed gingersnap cookies
1/3 cup Land O Lakes® Butter, melted
1/4 cup chopped pecans
1/4 cup sugar

FILLING
1 cup mashed cooked pumpkin*
1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup Land O Lakes® Heavy Whipping Cream

Directions 
Preheat oven to 350°F. 

CRUST
Combine all crust ingredients in bowl. Reserve 3 tablespoons for topping.

Press mixture onto bottom and up sides of 10-inch tart pan.

Bake 9-12 minutes or until lightly browned. Cool completely. 

FILLING
Combine sugar and cream cheese in bowl until smooth. Add all remaining filling ingredients except whipping cream.

Beat at medium speed, scraping bowl often, until light and fluffy. Continue beating, gradually adding whipping cream, until mixture is very thick and fluffy. 

Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture.

Refrigerate at least 3 hours until set.
 

*Substitute canned pumpkin.



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