Gingersnap Pumpkin Cream Tart

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

• Ready In: 32 mins
• Serves: 12

Ingredients

• CRUST

• 1 1⁄2 cups  crushed  gingersnap cookies
• 1⁄3 cup butter, melted
• 1⁄4 cup  chopped pecans
• 1⁄4 cup sugar

• FILLING

• 1  cup powdered sugar
• 1  cup  cooked pumpkin
• 1 (8 ounce) package cream cheese, softened
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon vanilla
• 1⁄4 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1  cup heavy whipping cream

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).