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.
- 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
- 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
PREHEAT oven to 350° F.
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.
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.
Review This Recipe
Rich gingersnap pumpkin cream tart
this was good but the crust was little crunchie. but I did like it. Oh grma did too.
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.
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
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.
I thought the ginger snaps made these excellent!
Ginger Pumpkin Cream Tart
This was a good, different tart. But it was a little to much of a ginger taste for my family.
I made these for Thanksgiving
and they were wonderful.
Thanks for the recipe.
Gingersnap Pumpkin Cream Tart
This one's a winner, I'll never eat a plain pumpkin pie again.
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.
The ginger snap crust makes this pumpkin pie SO yummy. It's smooth and delicious! For Floridians, it feels like Fall has arrived!
A welcome change from regular Pumpkin Pie.
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.
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.
this is terrific
This is terrific for a holiday treat and a little different from the traditional favorites.