Danielle Macaulay TITLE-min

Gingersnap Pumpkin Cream Tart

Pastoring is a tough job for countless reasons, but it has it’s perks too. Out of our 8 years of pastoring, judging a pie making contest many years ago was definitely a highlight. Who wouldn’t want to taste a six table long smorgasbord of sugary treats?! Out of all the amazing choices, this tart won first place. I am not normally a fan of pumpkin, but this dessert won me over. I immediately asked the lovely winner for the recipe, and have been making it every holiday season since. I do enjoy preparing and eating health foods, but don’t get me wrong – I won’t turn down a well made dessert, especially if it involves whipped cream and a crumb crust. I want my calories to count, though, and this recipe is worth every last fattening bite.

2 C crushed gingersnap cookies
1/3 C butter, melted
1 C chopped pecans
1/4 C granulated sugar
1 C Libby’s pure pumpkin puree
1 C powdered sugar (confectioners)
1 – 8oz pkg cream cheese, softened
1/2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 C whipping cream

Preheat oven to 350 degrees. For crust: combine cookie crumbs, butter, nuts and granulated sugar in medium bowl. Reserve 3 tbsp for topping. Press remaining mixture onto bottom and up the sides of an un greased 9 inch tart pan with removable bottom. Bake 12-15 min until lightly browned. Cool completely in pan. For filling: whip the cream and set aside. In a separate bowl, beat the pumpkin puree, powdered sugar, cream cheese, vanilla, cinnamon, ginger and nutmeg in lg bowl until light and fluffy. Gradually beat in the whipped cream until thick and fluffy. Spread over crust, sprinkle with reserved cookie crumb mixture. Refrigerate at least 3 hrs before serving.

*Food Pictures by: Rebecca O’hara Photography

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