Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart
Serves 12
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Prep Time
20 min
Prep Time
20 min
  1. Crust
  2. 1 1/2 cups crushed gingersnap cookies
  3. 1/3 cup Land O Lakes® Butter, melted
  4. 1/4 cup chopped pecans
  5. 1/4 cup sugar
  6. Filling
  7. 1 cup cooked pumpkin
  8. 1 cup powdered sugar
  9. 1 (8-ounce) package cream cheese, softened
  10. 1 teaspoon ground cinnamon
  11. 1/2 teaspoon vanilla
  12. 1/4 teaspoon ground ginger
  13. 1/4 teaspoon ground nutmeg
  14. 1 cup Land O Lakes® Heavy Whipping Cream
  1. Heat oven to 350°F.
  2. 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.
  3. 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.
  4. Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture. Refrigerate at least 3 hours until set.
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