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Gingersnap Pumpkin Cream Tart

Gingersnap Pumpkin Cream Tart

"A creamy, pumpkin filling in a crunchy, gingersnap crust."
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3 h 35 m servings 329 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 329 kcal
  • 16%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 18
  1. 20 Ratings

Most helpful positive review

My Grandmother used to make a pumpkin pie like this at thanksgiving. She never used a recipe, and we have tried, and failed, to make this pie like she used to. It is a truly, delicious, creamy...

Most helpful critical review

I had some problems with this one....the filling wouldn't set. The flavor was good, but it was only partly eaten at Thanksgiving. I would not try this one again..sorry!

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Most positive
Least positive

My Grandmother used to make a pumpkin pie like this at thanksgiving. She never used a recipe, and we have tried, and failed, to make this pie like she used to. It is a truly, delicious, creamy...

This is delicious! The first time I made this, I made as mini tarts by using 2/3 of the crust recipe and 1/2 of the filling recipe. I cooked the crust for 5-8 minutes in mini muffin tins, then...

This is outstanding ! I am not a big fan of pumpkin but this tart is sweet enough to make it my current favorite desert ! Your guests will beg for more. For all fans of pumpkin or not you can't ...

This was tasty and easy to make. I made a few adjusments for my family's taste. Instead of white sugar in the crust, I used brown sugar. in the filling I used fresh ginger and added 1/4 tsp. gro...

This was an excellent dessert. Very light and not to pumpkin flavored. Quite easy to make. I served at a dinner party and everyone asked for the recipe. There was not a crumb left.

oh my! easy and yummy both!

Absolutely wonderful and easy to make! Just make sure you don't burn the crust, I had to make another one, lucky I had the ingredients. I served it for Thanksgiving dinner and everyone (includ...

This is so good! I wish the filling would thicken a little bit more, it was a little runny. Maybe it was my fault. But the crust is so fantastic! I can't wait to try the crust on a pumpkin ...

This is a great alternative to pumpkin pie and still gets all those "fall flavours".

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