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You are here: Home / Becca / Pumpkin Cream Tart with Oreo Crust

Pumpkin Cream Tart with Oreo Crust

October 9, 2015 By Becca@CrumbsandChaos

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Pumpkin Cream Tart with Oreo Crust | Crumbs and Chaos #pumpkin #holiday #dessert www.crumbsandchaos.net

Because pumpkin and chocolate make a terrific pair, Pumpkin Cream Tart with Oreo Crust is the perfect no bake dessert for fall!

Pumpkin crazy is what I’ve always been.  I know some people could care less about pumpkin everything, but I am not one of those people.  When the calendar strikes September, I start cracking open cans of pumpkin puree like it’s going out of style.  Who remembers a few years back when there actually was a pumpkin shortage?  That left me always wanting to keep several cans of pumpkin in the pantry no matter what season it is.  Because muffins, ice cream and pie.

This purdy little tart is a recipe I’m bringing out of the archives.  The combination of Oreo cookie crust, creamy pumpkin filling and luxurious whipped cream topping is heaven on a plate.  It’s no bake, make ahead dream of a dessert that will impress every single time.   Yep, you can do this.  In fact, you must make this at least once this season…for the love of pumpkin.

Pumpkin Cream Tart with Oreo Crust | Crumbs and Chaos #dessert #holiday #pumpkin www.crumbsandchaos.net

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Pumpkin Cream Tart with Oreo Crust
 
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Serves: 8
Ingredients
Crust:
  • 16 OREO COOKIES
  • 4 Tablespoons BUTTER, melted
Pumpkin Filling:
  • 8 oz. CREAM CHEESE, softened
  • ¾ cup PURE PUMPKIN PUREE
  • ½ cup GRANULATED SUGAR
  • ½ teaspoon VANILLA
  • ¼ teaspoon CINNAMON
  • ⅛ teaspoons NUTMEG
Cream Topping:
  • ½ cup HEAVY CREAM
  • 3 Tablespoons SUGAR
  • ¼ teaspoon VANILLA
Instructions
  1. In a food processor, grind cookies into fine crumbs. Pour in melted butter and pulse to mix. Spoon mixture into 9 inch springform pan (or a pie plate). Press mixture down and up the sides of the pan (I used a spoon for this). Place in refrigerator.
  2. In a large bowl, whip cream cheese until smooth, scrape down the sides of the bowl and whip again. Stir in pumpkin puree, sugar, vanilla and spices. Whip 1 minute on high, scrape down the sides and mix again another 15 seconds or so until smooth. Pour into crust, smooth top with spatula and return to refrigerator.
  3. Whip cream with sugar and vanilla until stiff peaks form. Spread on top of filling layer. Store in fridge until ready to serve.
3.4.3174


  Pumpkin Cream Tart | Crumbs and Chaos #holiday #dessert #holiday www.crumbsandchaos.net

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Pumpkin Cream Tart with Oreo Crust Recipe brought to you by Crumbs and Chaos

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Filed Under: Becca, Dessert, Fall, Pumpkin, Super Easy Tagged With: Pie

About Becca@CrumbsandChaos

mother of 4, Christ follower, lover of food, energized by a great cup of coffee, collector of kitchen gadgets, thrilled by an awesome thrift store deal

« One Pot Mexican Goulash
Loaded Potato Soup with Ham, Gouda & Apple Grilled Cheese »


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