Gingersnap Pumpkin Cream Tart Recipe -
Gingersnap Pumpkin Cream Tart Recipe
  • READY IN 3+ hrs

Gingersnap Pumpkin Cream Tart

Recipe by  

"A creamy, pumpkin filling in a crunchy, gingersnap crust."

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Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    3 hrs 35 mins


  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 More Reviews

Most Helpful Positive Review
Nov 12, 2003

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 delight...and we always found room for it, even after a huge Thanksgiving dinner. Thank you for including it in your recipe files.

Most Helpful Critical Review
Jan 20, 2009

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!


20 Ratings

Nov 07, 2008

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 piped the filling in with wilton tip 1M and a pastry bag. It made 30 mini tarts. Absolutely yummy!

Nov 26, 2004

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 go wrong here.

Nov 24, 2008

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. ground cloves.

Nov 24, 2003

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.

Nov 30, 2004

oh my! easy and yummy both!

Nov 26, 2004

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 (including the kids) loved it! I'm keeping this recipe!


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

* Percent Daily Values are based on a 2,000 calorie diet.

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