Recipe Gingersnap Pumpkin Cream Tart (Thanksgiving)

Required Ingredients:

• 1 1/2 cups crushed gingersnap cookies
• 1/3 cup butter, melted
• 1/4 cup chopped pecans
• 1/4 cup granulated sugar
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 cup powdered sugar
• 1 (8 ounce) package cream cheese
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup whipping cream

Preparing/Cooking:

• PREHEAT oven to 350 degrees F.
• FOR CRUST: COMBINE cookie crumbs, butter, nuts and granulated sugar in medium bowl; reserve 3 tablespoons.
• Press remaining mixture onto bottom and up sides of ungreased 9- or 10-inch tart pan with removable bottom.
• BAKE for 12 to 15 minutes or until lightly browned.
• Cool completely in pan on wire rack.
• FOR FILLING: BEAT pumpkin, powdered sugar, cream cheese, cinnamon, vanilla extract, ginger and nutmeg in large mixer bowl until light and fluffy.
• Gradually beat in cream until thick and fluffy.
• Spread over crust; sprinkle with reserved cookie crumb mixture.
• Refrigerate for at least 3 hours or until set.

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