Gingersnap Pumpkin Cream Tart

Adapted from Land O Lakes, Home for the Holidays

  • Crust:
  • 1 1/2 c gingersnap cookies
  • 3 tbsps granulated sugar
  • 3 tbsps walnuts, chopped
  • 3 tbsps light margarine
  • Filling:
  • 1 c powdered sugar
  • 8 ozs fat-free cream cheese, softened
  • 1 c canned pumpkin
  • 2 tsps cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp pure vanilla extract
  • 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.
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Posted: 10/13/2000
Rated by 1 users (5.00)
WW Points* : 3.37
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 172
Calories from Fat 37 (21%)
% Daily Value *
Total Fat 4g 6%
Saturated Fat 0.7g 3%
Monounsaturated Fat 1g
Polyunsaturated Fat 0.8g
Trans Fat 0g
Cholesterol 0g 0%
Sodium 214mg 9%
Potassium 0mg 0%
Total Carbohydrate26g 9%
Dietary Fiber 2g 8%
Sugars 18g
Protein 4g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.