Recipe by Libby's® Pumpkin
"A creamy, pumpkin filling in a crunchy, gingersnap crust."
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1 1/2 cups
crushed gingersnap cookies
LIBBY'S® 100% Pure Pumpkin
1 (8 ounce) package
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.
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!
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!
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.
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.
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 (including the kids) loved it! I'm keeping this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Gingersnap Pumpkin Cream Tart
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 211
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