Ingredients:
1 1/2 cups crushed gingersnap cookies
1/3 cup butter, melted
1/4 cup chopped pecans
1/4 cup sugar
1 cup powdered sugar
1 cup cooked pumpkin
1 (8 ounce) packages cream cheese, softened
1 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup heavy whipping cream
Directions:
Heat oven to 350 degrees.
Stir together all crust ingredients in medium bowl.
Reserve 3 tablespoons for topping.
Press mixture onto bottom and up sides of 10-inch tart pan or pie plate.
Bake for 12 to 15 minutes or until lightly browned.
Cool completely.
Meanwhile, combine all filling ingredients except whipping cream in large mixer bowl.
Beat at medium speed, until creamy.
Continue beating, gradually add whipping cream, beating until mixture is thick and fluffy.
Spread filling over cooled crust; sprinkle with reserved 3 tablespoons crust mixture.
Refrigerate until set (at least 3 hours).
Servings: 12
Time preparation: 20 min.
Time total: 32 min.