Pumpkin Tart with Gingersnap Crust

Pumpkin tart with gingersnap crust is a popular dessert during the autumn season, especially around Thanksgiving in the United States.

This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Pumpkin Tart with Gingersnap Crust

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs 10 mins

Servings: 8 Calories: 2800

Best Season: Fall

Ingredients

Servings

• 8 ounce Gingersnap cookies
• 4 tablespoon Butter
• 8 ounce Cream cheese
• 1 cup Canned pumpkin puree
• ¹⁄₂ cup Granulated sugar
• ¹⁄₄ cup Brown sugar
• 1 teaspoon Ground cinnamon
• ¹⁄₂ teaspoon Ground ginger
• ¹⁄₄ teaspoon Ground nutmeg
• ¹⁄₄ teaspoon Salt
• 2 large Eggs
• ¹⁄₂ cup Heavy cream
• 1 teaspoon Vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, pulse the gingersnap cookies until finely ground. Add melted butter and pulse until combined.
3. Press the gingersnap crust mixture into the bottom and up the sides of a tart pan.
4. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, and salt. Mix until well combined.
5. Add eggs, one at a time, beating well after each addition. Stir in heavy cream and vanilla extract.
6. Pour the pumpkin filling into the gingersnap crust.
7. Bake for 40 minutes or until the center is set.
8. Remove from the oven and let it cool for 1 hour.
9. Refrigerate for at least 2 hours before serving.
10. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 45g15%

Sugars 30g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.