No Bake Pumpkin Marshmallow Squares With Gingersnap Crust Recipes

NO BAKE PUMPKIN MARSHMALLOW SQUARES WITH GINGERSNAP CRUST

Steps:

• Combine gingersnaps, butter and sugar; mix well and press into bottom of 9 x 13 baking dish.
• Refrigerate.
• Combine marshmallows and milk in a double boiler over hot water and stir until melted and combined.
• Combine pumpkin, sugar, spices and salt.
• Blend in marshmallow mixture and chill.
• Fold in whipped cream.
• Pour into prepared crust and chill until set.
• Top with Cool Whip and sprinkle with chopped nuts.
• Chill at least 2 hours or overnight.

PUMPKIN TART WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 325 degrees.
• To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
• Add an additional tablespoon of melted butter if necessary.
• Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
• Bake about 7 minutes, or until set.
• Remove from oven.
• To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
• Set the ginger juice aside and discard the pulp.
• In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
• Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
• Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
• Pour the filling into the tart pans and return them to the oven.
• Bake for 25 to 30 minutes, or until the center is just firm to the touch.
• Cool to room temperature, then chill for up to 2 hours or overnight before serving.