Anita's Tried & True Heart Healthy Recipes

Gingersnap Pumpkin Cream Tart

Adapted from
12 servings

Crust: 8 ozs fat-free cream cheese, softened 
1 1/2 c gingersnap cookies 1 c canned pumpkin 
3 tbsps granulated sugar 2 tsps cinnamon 
3 tbsps walnuts, chopped 1/2 tsp nutmeg 
3 tbsps light margarine 1/2 tsp ginger 
Filling: 1/2 tsp pure vanilla extract 
1 c powdered sugar 1 c Cool Whip Free, thawed 
Preheat oven to 350. Prepare a 10" tart pan with cooking spray; set aside. To prepare crust, combine cookies, granulated sugar, walnuts, and margarine. Mix well. Reserve three tablespoons mixture for topping. Press remaining mixture onto bottom and up sides of prepared pan. Bake for 12 minutes. Cool and set aside. Meanwhile, to prepare filling combine powdered sugar, cream cheese, pumpkin, cinnamon, nutmeg, ginger, and vanilla extract. Mix until smooth. Fold in whipped topping. Spread over baked crust. Sprinkle with reserved crumb mixture. Refrigerate three hours before serving.
Nutritional Analysis per serving (12 servings total)
Calories 183   %CFF 24 %
Total Fat 5 g   Saturated Fat 0.8 mg
Protein 4 g   Cholesterol 0 g
Carbohydrates 27 g   Sodium 186 mg
Sugars 21 g   Fiber 1 g

3.4 WW Points
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