Yum!! That is really all I have to say about this dessert. The light and airy pumpkin cream filling is balanced perfectly with the crunchy gingersnap crust. The filling is also on the lighter side in terms of sweetness, which I like. This results in an overall sugar ratio that is not overpowering.
I ended up purchasing a brand of ginger snap cookies that I had never tried before simply based on price. My local store had Nabisco Ginger Snap cookies at almost $5 a box, their store brand at $1.99 and the above Murray brand at $2.49, so I took the middle road and am very happy with the choice. The cookies tasted more natural and homemade which is always a plus in my book. Ideally, and if I had had the time last week, I would have made the cookies from scratch a day ahead. Next time, next time.
Just look at that creme filling and gingersnap crumble!
- 1 1/2 cups crushed gingersnap cookies
- 1/3 cup butter, melted
- 1/4 cup chopped pecans
- 1/4 cup sugar
- 1 cup canned pumpkin
- 1 cup powdered sugar
- 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
- Heat oven to 350°F
- Combine all crust ingredients in bowl. Reserve 3 tablespoons for topping.
- Press mixture onto bottom and up sides of 10-inch tart pan.
- Bake 9-12 minutes or until lightly browned. Cool completely.
- Combine sugar and cream cheese in bowl until smooth. Add all remaining filling ingredients except whipping cream. Beat at medium speed, scraping bowl often, until light and fluffy. Continue beating, gradually adding whipping cream, until mixture is very thick and fluffy.
- Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture.
- Refrigerate at least 3 hours until set.
Recipe adapted from Land O’Lakes