Gingersnap Pumpkin Cream Tart

Total Time
32mins
Prep 20 mins
Cook 12 mins

Bake the crust on this tart then fill it with this creamy spiced filling. Total chill time is around 3 1/2 hours.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. Stir together all crust ingredients in medium bowl.
  3. Reserve 3 tablespoons for topping.
  4. Press mixture onto bottom and up sides of 10-inch tart pan or pie plate.
  5. Bake for 12 to 15 minutes or until lightly browned.
  6. Cool completely.
  7. Meanwhile, combine all filling ingredients except whipping cream in large mixer bowl.
  8. Beat at medium speed, until creamy.
  9. Continue beating, gradually add whipping cream, beating until mixture is thick and fluffy.
  10. Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture.
  11. Refrigerate until set (at least 3 hours).

Reviews

(2)
Most Helpful

Light airy version of a pumpkin pie. Simple to make and delicious.

SmellSmoke November 26, 2009

Very good! I made this for one of my Christmas desserts this year. Very easy and a nice alternative to the standard pumpkin pie.

TheDancingCook January 17, 2005

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