pumpkin tart with gingersnap crust

READY IN: 45mins
Recipe by crazymom

creamy rich pumpkin flavor with a snappy crust

Top Review by Katey in GB

This filling is wonderful, and the gingersnap crust is a nice twist. I didn't have mini-tart pans, so I used a pumpkin shaped mini tin. The result included 12 perfect pumpkin shaped pumpkin tarts and were a huge hit for young and old. I added a dollop of whip cream as well. I think this filling would do well in any size pan, with adjustments for baking time.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees.
  2. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
  3. Add an additional tablespoon of melted butter if necessary.
  4. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
  5. Bake about 7 minutes, or until set.
  6. Remove from oven.
  7. To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
  8. Set the ginger juice aside and discard the pulp.
  9. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
  10. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
  11. Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
  12. Pour the filling into the tart pans and return them to the oven.
  13. Bake for 25 to 30 minutes, or until the center is just firm to the touch.
  14. Cool to room temperature, then chill for up to 2 hours or overnight before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a