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Gingersnap Pumpkin Cream Tart

SUBMITTED BY: Libby's® Pumpkin 

"A creamy, pumpkin filling in a crunchy, gingersnap crust."
RECIPE RATING:
This recipe has been rated 17 times with an average star rating of 4.7
Read Reviews (16)
PREP TIME  20 Min
COOK TIME  15 Min
READY IN  3 Hrs 35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 cups crushed gingersnap cookies
  • 1/3 cup butter, melted
  • 1/4 cup chopped pecans
  • 1/4 cup granulated sugar
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup powdered sugar
  • 1 (8 ounce) package 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

  1. PREHEAT oven to 350 degrees F.
  2. 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.
  3. BAKE for 12 to 15 minutes or until lightly browned. Cool completely in pan on wire rack.
  4. 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 12, 2003 by DOFFER17 
My Grandmother used to make a pumpkin pie like this at thanksgiving. She never used a recipe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 26, 2004 by MIGWANIKWE 
This is outstanding ! I am not a big fan of pumpkin but this tart is sweet enough to make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 7, 2008 by AtHomeAngela 
This is delicious! The first time I made this, I made as mini tarts by using 2/3 of the crust... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 24, 2003 by STACG1 
This was an excellent dessert. Very light and not to pumpkin flavored. Quite easy to make. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 30, 2004 by rowan 
oh my! easy and yummy both! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 26, 2004 by Cookiemomster1 
Absolutely wonderful and easy to make! Just make sure you don't burn the crust, I had to make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 24, 2008 by Mountain Girl 
This was tasty and easy to make. I made a few adjusments for my family's taste. Instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 24, 2005 by citymom 
The perfect dessert - quick and easy to make and loved by all! The gingernap crust alone is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed on nov. 24, 2005 by LMAREK50 
I made this for Thanksgiving and got rave reviews. This was the first tart I've ever made and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed on jan. 20, 2009 by CARMEN12345 
I had some problems with this one....the filling wouldn't set. The flavor was good, but it... MORE

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Nutritional Information
Gingersnap Pumpkin Cream Tart

Servings Per Recipe: 12

Amount Per Serving

Calories: 329

  • Total Fat: 23.4g
  • Cholesterol: 61mg
  • Sodium: 156mg
  • Total Carbs: 28.6g
  •     Dietary Fiber: 1.4g
  • Protein: 3.1g

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