Pumpkin Tart

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. 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. 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. 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!
Enjoy!!