Ingredients for Gingersnap Pumpkin Cream Tart
- Gingersnap Cookies
- Butter
- Pecans
- Sugar
- Powdered Sugar
- Pumpkin
- Cream Cheese
- Ground Cinnamon
- Vanilla
- Ground Ginger
- Ground Nutmeg
- Heavy Whipping Cream
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How to Make Gingersnap Pumpkin Cream Tart
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine all crust ingredients (see below).
- Reserve 3 tablespoons of the crust mixture for topping.
- Press the remaining crust mixture firmly into the bottom and up the sides of a 10-inch tart pan or pie plate.
- Bake for 12-15 minutes, or until the crust is lightly golden brown.
- Let the crust cool completely on a wire rack.
- While the crust is cooling, in a large mixing bowl, combine all filling ingredients except the whipping cream.
- Beat on medium speed until the mixture is creamy.
- Gradually add the whipping cream, continuing to beat until the filling is thick and fluffy.
- Spread the pumpkin cream filling evenly over the cooled crust.
- Sprinkle the reserved 3 tablespoons of crust mixture over the filling.
- Refrigerate for at least 3 1/2 hours, or until the filling is set.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
57g
Fat
60g
Carbs
5g
