The week of Thanksgiving is finally here. Maybe you planned your dessert weeks ago and are ready for the big day, but if you’re still undecided or need one more dish for unexpected guests, this pumpkin-spiced tart is an ideal last-minute solution. It’s rich, seasonal, and requires minimal baking—perfect for a busy holiday kitchen.
This dessert is essentially a refrigerator tart: crush gingersnaps, press them into a pan, whip up a creamy pumpkin filling, and let the fridge do the rest. If you can crush cookies with a food processor or a rolling pin and a bag, you’re already halfway there.
This version is spiked with a hint of bourbon for warmth and depth, and it benefits from being made ahead so the flavors can meld overnight. That means less stress on Thanksgiving day when your oven and stovetop are likely in constant use.
To assemble: crush gingersnaps and press the crumbs into a 9-inch tart pan, prepare the pumpkin-cream filling and spread it into the cooled crust, then chill overnight so the spices, bourbon, and cookie crust can harmonize. Right before serving, whip cream with a touch of maple syrup and bourbon to top the tart.
Happy Thanksgiving! Wishing you a joyful holiday filled with flaky crusts and good company.
Creamy Pumpkin Gingersnap Tart with Maple Bourbon Whip
Makes one 9-inch tart
Adapted from a recipe originally shared by Whole Foods
For the crust:
1 1/2 cups (about 175 grams) finely crushed gingersnap cookies (about 30 cookies)
2 tablespoons brown sugar
Pinch of salt
4 tablespoons (56 grams) butter, melted and slightly cooled
For the filling:
8 ounces (225 grams or 1 package) cream cheese, at room temperature
4 tablespoons (56 grams) butter, at room temperature
1 cup (100 grams) powdered sugar
1 tablespoon brown sugar
1 1/2 teaspoons vanilla extract
1 tablespoon bourbon
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 3/4 cups (425 grams or one 15-ounce can) pumpkin puree
For the whip:
8 ounces (1 cup) heavy cream
1 tablespoon pure maple syrup
1 tablespoon bourbon
Make the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the crushed gingersnaps, brown sugar, salt, and melted butter until the mixture resembles wet sand. Press the crumbs into a 9-inch tart pan with a removable bottom, pressing firmly to form an even crust and sides. Place the tart on a baking sheet and bake for 15 minutes. Transfer to a wire rack and let cool completely.
Make the filling: Beat the cream cheese and butter together until smooth. Add the powdered sugar and brown sugar, then mix in vanilla, bourbon, pumpkin pie spice, salt, and pumpkin puree. Beat until the mixture is smooth and well combined. For an extra-silky texture, press the filling through a fine-mesh sieve into a bowl before filling the crust. Spread the filling evenly into the cooled tart shell, cover, and chill overnight to set and develop flavor.
Make the whip: Just before serving, beat the heavy cream with maple syrup and bourbon until soft peaks form. Spread or pipe the whipped cream over the chilled tart. Slice and serve.