gingersnap pumpkin cream tart
By Yankee Magazine|Jan 15 2007|
A creamy pumpkin filling tops
A crunc hy gingersnap cookie crust
source Land of Lakes
Ingredients
Gingersnap Pumpkin Cream Tart
.
Preparation time: 20 min
Baking time: 12 min
Yield: 12 servings
Crust Ingredients:
1 1/2 cups crushed gingersnap cookies
1/3 cup Butter, melted
1/4 cup chopped pecans
1/4 cup sugar
Filling Ingredients:
1 cup cooked pumpkin
1 cup powdered sugar
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
Instructions
Heat oven to 350°F. Combine all crust ingredients in medium bowl.
Reserve 3 tablespoons for topping. Press mixture onto bottom and up sides of
10-inch tart pan. Bake for 12 to 15 minutes or until lightly browned.
Cool completely.
Meanwhile, combine sugar and cream cheese in large bowl until smooth. Add
all remaining filling ingredients except whipping cream. Beat at medium
speed, scraping bowl often, until light and fluffy. Continue beating,
gradually adding whipping cream, until mixture is very thick and fluffy (4
to 6 minutes). Spread filling over cooled crust; sprinkle with reserved 3
tablespoons crust mixture. Refrigerate until set (at least 3 hours).
Linda’s note: When using fresh pumpkin, cut in half and turn cut side down.
Bake 350 degrees until done (according to size). The skin peels off easy.
I made a pumpkin casserole using my squash recipe and my family loved it.
