Gingersnap Pumpkin Cream Tart
Indulge in the cozy, autumn-inspired flavors of the Gingersnap Pumpkin Cream Tart, a no-fuss dessert that’s as stunning as it is delicious. This tart features a crisp, buttery gingersnap cookie crust that perfectly complements the creamy, spiced pumpkin filling made with rich cream cheese and aromatic fall spices like cinnamon, ginger, and nutmeg. Topped with a dollop of whipped cream and an optional sprinkling of shaved chocolate or cinnamon, this no-bake filling delivers a light yet luscious texture. Perfect for holiday gatherings or an elegant end to any fall meal, this tart is easy to prepare, with just 20 minutes of hands-on time and a guaranteed wow-factor! Serve chilled for a refreshing slice of autumn.
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Recipe Information
Ingredients
- 200 grams gingersnap cookies
- 80 grams unsalted butter, melted
- 225 grams cream cheese, softened
- 200 grams pumpkin puree
- 75 grams powdered sugar
- 120 milliliters heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- whipped cream, for topping (optional)
- shaved chocolate or ground cinnamon, for garnish (optional)
Instructions
Preheat your oven to 175°C (350°F).
In a food processor, add the gingersnap cookies and pulse until they are finely ground. You should have about 1 1/2 cups of crumbs.
Transfer the gingersnap crumbs to a mixing bowl and pour in the melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a measuring cup to press it down evenly.
Bake the crust for 8-10 minutes, or until it's fragrant and slightly firm. Remove from the oven and let it cool completely on a wire rack.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg to the mixing bowl. Beat until fully combined and smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until well incorporated.
Spoon the pumpkin cream filling into the cooled gingersnap crust. Smooth the top with a spatula.
Refrigerate the tart for at least 4 hours, or until the filling is set.
Before serving, optionally top with whipped cream and garnish with shaved chocolate or a sprinkle of ground cinnamon.
Slice and serve chilled. Enjoy your Gingersnap Pumpkin Cream Tart!
Nutrition Facts
Calories |
3109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.7 g | 277% | |
| Saturated Fat | 123.4 g | 617% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 1921 mg | 84% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 132.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1391 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
