A Pumpkin Tart

We like pumpkin in the fall. In any form. From the standard Libby Pumpkin pie that we always have for Thanksgiving to pumpkin soup, pumpkin bread, pumpkin cake, a favorite pumpkin cranberry coffee cake.

Company for lunch in November are often treated with a pumpkin dessert. But not the Thanksgiving pumpkin pie. Pumpkin cake, pumpkin tart, a lattice crusted pumpkin tart. Good desserts all.
My brother and some friends came down from the city for lunch and a visit. Since it was November, dessert HAD to be pumpkin. This pumpkin tart recipe is easy and goes together quickly. A nice thing about is that you just bake the crust for a short time. Then pour in the filling when cool.

All of us, pronounced this tart a winner. It will be added to our pumpkin recipes that we fix often in October and November.

Pumpkin Cream Tart

Crust:
1 1/2 cups crushed gingersnap cookies
1/3 cup butter, melted
1/4 cup chopped pecans
1/4 cup sugar

Filling:
1 cup cooked pumpkin
1 cup powdered sugar
8 ounce package cream cheese, softened
1 t. ground cinnamon
1/2 t. vanilla

1/4 t. ground nutmeg
1 cup heavy whipping cream

Heat oven to 350. Combine all crust ingredients in medium bowl. Reserve 3 Tablespoons. Press into the bottom and sides of a 10 inch tart pan. Bake for 12 to 15 minutes or until lightly browned. Cool.

Combine sugar and cream cheese in mixer bowl. Combine until smooth. Add rest of ingredients except for whipping cream. Beat at medium speed until light and fluffy. Continue beating, gradually adding whipping cream, until mixture is thick and fluffy (about 4 to 6 minutes).

Spread filling over cooled crust; sprinkle with reserved 3 T. crust. Refrigerate until set (about 3 hours)