Marshmallow Pumpkin Tart with Gingersnap Crust Recipe
My marshmallow pumpkin tart has many reasons to be made today. Number one is that this recipe is fantastic for a holiday dessert. It works great for a Thanksgiving or Christmas dessert and is and will be a family hit. My favorite pan to use is my Wilton 11-inch Non-Stick Tart Pan and Quiche Pan with Removable Bottom.
The second incredible thing about this dessert is its of a no-bake nature. This works great for a fiery end-of-summer dessert when you don’t want to heat the kitchen turning on the oven for 30-40 minutes. I also love it because it doesn’t take up oven space when you are amid baking Thanksgiving turkeys and casserole side dishes like my favorite pumpkin casserole.
Last, marshmallow pumpkin tart goes fantastic with ice cream or whipping cream or both…be crazy!
Similar recipe to try
Cost to make this recipe.
Adding up the cost of all the ingredients to make this delicious tart came to about $6.13 or $0.77 per serving slice. Most of the costs come from
To reduce the cost, you can grow your pumpkins to make a puree. You can even bake your gingersnap cookies. Homemade baked cookies could lower the overall cost of the tart. Unfortunately, I can’t make my cream cheese for cheaper.
Recipe adapted
This recipe is a Vintage Mountain Homestead original recipe. All images and texts are original to this blog. Please visit our disclaimer page for more information.
Marshmallow Pumpkin Tart
Ingredients
Gingersnap Crust
- 6 oz gingersnap cookies …[$1.49]
- ½ stick butter …[$0.50]
Marshmallow Pumpkin Filling
- 4 oz marshmallows …[$0.49]
- 1 cup pumpkin puree …[$1.25]
- 8 oz cream cheese …[$2.00]
- ½ tsp pumpkin pie spice …[$0.05]
- ½ tsp vanilla extract …[$0.35]
Instructions
Gingersnap Crust
- Crush whole gingersnap cookies in a plastic Ziploc bag. Then grind cookies into a finer powder.
- Melt butter in a small bowl and add cookie powder to completely melted butter. Press crust into tart pan and set into the refrigerator.
Marshmallow Pumpkin Filling
- In a medium saucepan, heat all filling ingredients together over low heat. Be sure not to burn marshmallows so stir often.
- When melted, take off the heat and stir for a few minutes to cool down.
- Take crust out of fridge and pour filling level into tart pan. Put tart into the fridge for at least 4 hours.
Marshmallow Pumpkin Tart
Ingredients
Gingersnap Crust
- 6 oz gingersnap cookies, …[$1.49]
- ½ stick butter, …[$0.50]
Marshmallow Pumpkin Filling
- 4 oz marshmallows, …[$0.49]
- 1 cup pumpkin puree, …[$1.25]
- 8 oz cream cheese, …[$2.00]
- ½ tsp Pumpkin pie spice, …[$0.05]
- ½ tsp vanilla extract, …[$0.35]
Instructions
Gingersnap Crust
- Crush whole 6 oz gingersnap cookies in a plastic Ziploc bag. Then grind the cookies into a finer powder.
- Melt ½ stick butter in a small bowl and add cookie powder to melted butter. Press the crust into a tart pan and set it in the refrigerator.
Marshmallow Pumpkin Filling
- In a medium saucepan, heat all filling ingredients (4 oz marshmallows, 1 cup pumpkin puree, 8 oz cream cheese, ½ tsp Pumpkin pie spice, ½ tsp vanilla extract) over low heat. Be sure not to burn marshmallows, so stir often.
- When melted, take off the heat and stir for a few minutes to cool down.
- Take crust out of fridge and pour filling level into tart pan. Put tart into the fridge for at least 4 hours.