Gingersnap Pumpkin Cream Tart

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 12
• 1 1/2 cups crushed gingersnap cookies
• 1/3 cup butter, melted
• 1/4 cup chopped pecans
• 1/4 cup sugar
• 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

Recipe

• 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).