Gingersnap Pumpkin Cream Tart

• 1 1/2 cups crushed gingersnap cookies
• 1/3 cup Land O Lakes Butter, melted
• 1/4 cup chopped pecans
• 1/4 cup sugar
• 1 cup powdered sugar
• 1 (8-ounce) package cream cheese, softened
• 1 cup mashed cooked pumpkin*
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup Land O Lakes Heavy Whipping Cream

1. Heat oven to 350F.
2. Combine all crust ingredients in bowl.
3. Reserve 3 tablespoons for topping.
4. Press mixture onto bottom and up sides of ungreased 10-inch tart pan.
5. Bake 9-12 minutes or until lightly browned.
6. Cool completely.
7. Combine sugar and cream cheese in bowl until smooth.
8. Add all remaining filling ingredients except whipping cream.
9. Beat at medium speed, scraping bowl often, until light and fluffy.
10. Continue beating, gradually adding whipping cream, until mixture is very thick and fluffy.
11. Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture.
12. Refrigerate at least 3 hours until set.
13. *Substitute canned pumpkin.

cookies, butter, pecans, sugar, powdered sugar, cream cheese, mashed cooked pumpkin, ground cinnamon, vanilla, ground ginger, ground nutmeg, cream

Taken from www.landolakes.com/recipe/2280/gingersnap-pumpkin-cream-tart (may not work)