Pumpkin Cream Tart

Pumpkin Cream Tart
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Gingersnap cookies make a flavorful crumb crust to fill with layers of no-bake lemony cream and fluffy pumpkin.


  • 1 ½ cups crushed thin gingersnap cookies (like Anna’s)
  • ¼ cup granulated sugar
  • 5 Tbsp. butter, melted
  • 1 cup heavy cream, whipped to stiff peaks, divided
  • 8 oz. cream cheese, softened
  • ½ cup plus 2 Tbsp. powdered sugar, divided
  • 1 tsp. lemon zest
  • 1 cup pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • ¾ cup toasted pecan halves


  1. Preheat oven to 350° F.
  2. Mix gingersnap crumbs, granulated sugar and butter until blended. Press on the bottom and up the sides of an 11” tart pan. Bake for 5-7 minutes until lightly browned and set. Cool completely.
  3. Meanwhile in a medium bowl beat cream cheese until smooth. Add 2 tablespoons powdered sugar and lemon zest; mix until well combined. Fold in ½ cup whipped cream. Spread on bottom of crust.
  4. In a medium bowl mix pumpkin, remaining powdered sugar, pumpkin pie spice, vanilla, and salt. Gently fold in remaining whipped cream. Spread over cream cheese layer. Garnish with toasted pecans. Chill at least 1 hour before serving.
  5. Refrigerate leftovers.
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