Pumpkin Tart

• 15 whole Gingersnap Cookies
• 3 Tablespoons Unsalted Butter, melted
• 8 ounces, weight Cream Cheese, At Room Temperature
• 2 Tablespoons Unsalted Butter, At Room Temperature
• 1 cup Packed Pumpkin Puree
• 1 teaspoon Pumpkin Pie Spice
• 1 cup Powdered Sugar
• 1 cup Heavy Whipping Cream
• 1 teaspoon Pure Vanilla Extract
• 1 Tablespoon Powdered Sugar
• Optional Garnishes: Pecans, Gingersnaps, Whipped Cream Or Whatever You Like

1. 1. Preheat oven to 350 degrees F. Finely crush the gingersnap cookies (in a food processor or in a Ziploc bag, smashing with a rolling pin) and then stir the 3 tablespoons melted butter into the crumbs. Spread mixture evenly on the bottom and 1/4 of the way up the sides of a greased tart pan (use one with a removeable bottom). Bake on middle rack of preheated oven for ten minutes. Remove to a wire rack to cool completely.
2. 2. Using a hand mixer, cream together the cream cheese and 2 tablespoons of unsalted butter until smooth. Mix in 1 cup of pumpkin puree and pumpkin pie spice until thoroughly combined. Slowly, with mixer on low, blend in the cup of powdered sugar. Set aside.
3. 3. In a seperate bowl combine the heavy whipping cream, vanilla extract and tablespoon of powdered sugar. Beat until stiff peaks form. Carefully fold whipped cream into the pumpkin/cream cheese mixture until no white streaks are showing.
4. 4. Pour pumpkin filling into the cooled crust in your tart pan. Refrigerate for at least 1 hour before removing sides of pan. Decorate with pecans, gingersnaps, whipped cream or whatever you like!
5. Enjoy!!

cookies, unsalted butter, weight cream cheese, butter, pie spice, powdered sugar, cream, vanilla, powdered sugar, pecans

Taken from tastykitchen.com/recipes/desserts/pumpkin-tart/ (may not work)