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.

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

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
• 0 whipped cream, for topping (optional)
• 0 shaved chocolate or ground cinnamon, for garnish (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

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.

Step 3

Transfer the gingersnap crumbs to a mixing bowl and pour in the melted butter. Stir until the mixture resembles wet sand.

Step 4

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.

Step 5

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.

Step 6

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Step 7

Add the pumpkin puree, vanilla extract, cinnamon, ginger, and nutmeg to the mixing bowl. Beat until fully combined and smooth.

Step 8

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until well incorporated.

Step 9

Spoon the pumpkin cream filling into the cooled gingersnap crust. Smooth the top with a spatula.

Step 10

Refrigerate the tart for at least 4 hours, or until the filling is set.

Step 11

Before serving, optionally top with whipped cream and garnish with shaved chocolate or a sprinkle of ground cinnamon.

Step 12

Slice and serve chilled. Enjoy your Gingersnap Pumpkin Cream Tart!

Nutrition Facts

Serving size	928.3 grams (928.3g)

Amount per serving	% Daily Value*
Calories	3109

Total Fat 215.70g	277%
Saturated Fat 123.40g	617%
Polyunsaturated Fat 4.30g
Cholesterol 563mg	188%
Sodium 1921mg	84%
Total Carbohydrate 264.90g	96%
Dietary Fiber 12.10g	43%
Total Sugars 132.10g
Protein 29.40g	59%

Vitamin D 0IU	0%
Calcium 492mg	38%
Iron 17mg	93%
Potassium 1391mg	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.

Source of Calories

Fat: 62.3%

Protein: 3.8%

Carbs: 34.0%