Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart

In this recipe:

based on 13 reviews
This Looks YUMMY!
3
10 min.
prep
205 min.
total
12 Servings

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.

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
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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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Rich gingersnap pumpkin cream tart

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

- CARLA Carmichael from COLDSPRING, TX

Spring Tea Winner

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.

- Bechtel Nancy from WAUKON, IA

Gone in a Gingersnap

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

- Lanette Bendixsen from WALLA WALLA, WA

Gingersnap Pumpkin Cream Tart

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.

- SABINA LEACH from WALLING, TN

yummy

I thought the ginger snaps made these excellent!

- sarah auten from Hayden, ID

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • 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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