Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart
Makes:
12
Prep Time:
10
minutes
Total Time:
205
minutes
based on 13 reviews
3
This beautiful Gingersnap Pumpkin Cream Tart recipe features a creamy, pumpkin filling in a crunchy, gingersnap crust. This pumpkin dessert will have them cheering for more.

In this recipe:

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Ingredients:

  • CRUST
  • 1 1/2 cups crushed gingersnap cookies, (about 40)
  • 1/3 cup butter, melted, (we recommend Land O Lakes®)
  • 1/4 cup chopped pecans
  • 1/4 cup granulated sugar
  • FILLING
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup powdered sugar
  • 1 pkg. (8 oz.) cream cheese
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup whipping cream

Directions:

PREHEAT oven to 350° 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.


Reviews:

Review This Recipe

Gone in a Gingersnap

 Star(s)

Lanette Bendixsen from WALLA WALLA, WA

This tart was so easy to make and it was gone in about 10 min. Just the kind of thing to make when you are looking for a lighter side of pumpkin. Everyone really enjoyed the gingersnaps as well I split some in half and placed them in each piece as they were served. BIG HIT

Read More Reviews

Review This Recipe
  •  Star(s)

    Rich gingersnap pumpkin cream tart

    CARLA Carmichael from COLDSPRING, TX

    this was good but the crust was little crunchie. but I did like it. Oh grma did too.

  •  Star(s)

    Spring Tea Winner

    Bechtel Nancy from WAUKON, IA

    Although you usually think of pumpkin in the fall, this recipe was light and great for a spring tea our youth group had at church. Loved how gingersnap complimented the pumpkin.

  •  Star(s)

    Gone in a Gingersnap

    Lanette Bendixsen from WALLA WALLA, WA

    This tart was so easy to make and it was gone in about 10 min. Just the kind of thing to make when you are looking for a lighter side of pumpkin. Everyone really enjoyed the gingersnaps as well I split some in half and placed them in each piece as they were served. BIG HIT

  •  Star(s)

    Gingersnap Pumpkin Cream Tart

    SABINA LEACH from WALLING, TN

    just made this for the second time and I have to say it was terrific again. Pumpkin is my favorite pie, but I don't care for plain pie crust. the gingersnaps really set it off. everyone loves it.

  •  Star(s)

    yummy

    sarah auten from Hayden, ID

    I thought the ginger snaps made these excellent!

  •  Star(s)

    Ginger Pumpkin Cream Tart

    Sharon Stodgell from KOKOMO, IN

    This was a good, different tart. But it was a little to much of a ginger taste for my family.

  •  Star(s)

    Thankful!!!!

    DONNA FELDMAN from Winnetka, Ca.

    I made these for Thanksgiving and they were wonderful. Thanks for the recipe.

  •  Star(s)

    Gingersnap Pumpkin Cream Tart

    dave wilder from boone, NC

    This one's a winner, I'll never eat a plain pumpkin pie again.

  •  Star(s)

    Deceptively impressive

    Chris Sensibaugh from Cleveland, OH

    I never thought I'd be able to make something as impressive sounding as Gingersnap Pumpkin Cream Tart but this was really easy!!! Just a few easy steps and I made a great looking dessert for my friends.

  •  Star(s)

    5+++ stars!

    Kristin from Orlando, FL

    The ginger snap crust makes this pumpkin pie SO yummy. It's smooth and delicious! For Floridians, it feels like Fall has arrived!

  •  Star(s)

    A welcome change from regular Pumpkin Pie.

    S Sims from Yatesboro, PA

    I tried this recipe over the holidays. Though it was a welcome change from regular Pumpkin Pie, not everyone in my family enjoyed it. I discovered that it was best served cold and was better the second day. It has a beautiful presentation and I would make it again for a special gathering.

  •  Star(s)

    yummy

    heather gooch from laconia, NH

    Every Thanksgiving we get together with family and friends for the big feast. There always seems to be a friendly competition on making the tastiest dish. This year I found this recipe and decided to try it out. It was a big hit at our dinner, especially the gingersnap pecan crust. A deliciouse compilment to any fall meal.

  •  Star(s)

    this is terrific

    leigh price from indianapolis, IN

    This is terrific for a holiday treat and a little different from the traditional favorites.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 334
  • Calories from Fat: 214
  • Total Fat: 23.8g (37% of DV)
  • Saturated Fat: 13g (65% of DV)
  • Cholesterol: 63mg (21% of DV)
  • Sodium: 172mg (7% of DV)
  • Carbohydrates: 28.6g (9% of DV)
  • Dietary Fiber: 1.4g (6% of DV)
  • Sugars: 20.5g
  • Protein: 3.1g
  • Vitamin A: 15% of DV
  • Vitamin C: 2% of DV
  • Calcium: 6% of DV
  • Iron: 11% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Gingersnap Pumpkin Cream Tart

Ingredients

  • CRUST
  • 1 1/2 cups crushed gingersnap cookies, (about 40)
  • 1/3 cup butter, melted, (we recommend Land O Lakes®)
  • 1/4 cup chopped pecans
  • 1/4 cup granulated sugar
  • FILLING
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup powdered sugar
  • 1 pkg. (8 oz.) cream cheese
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup whipping cream

 

Directions

PREHEAT oven to 350° 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.

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