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Marbled Pumpkin Gingersnap Tart

Prep Time

20 minutes

Total Time

< 60 minutes





Per Serving



4 ounces (about 16 cookies) gingersnap cookies, coarsely broken

8 ounces graham crackers (5-½ sheets of 2-½ x 4-½-inch crackers)

4 tablespoons (½ stick) melted butter

Pumpkin Batter

1 large egg

1 large egg white

1-¼ cups pumpkin puree

¼ cup granulated sugar

¼ cup packed brown sugar

½ teaspoon salt

¾ teaspoon ground cinnamon

¼ teaspoon ground cloves

Fresh grated nutmeg

1 cup whipping cream

Cheesecake Batter

4 ounces cream cheese, well softened

3 tablespoons granulated sugar

1 large egg yolk


  • 1.
    Prepare Crust. Preheat oven to 425°F. Finely grind gingersnaps and graham crackers in food processor, yielding about 1-½ cups crumbs. Add butter; process until crumb mixture is moistened. Press mixture into bottom and up sides of 9-inch tart pan with removable bottom. Place pan on rimmed baking sheet.
  • 2.
    Prepare Pumpkin Batter. Beat egg and egg white lightly in large bowl. Whisk in pumpkin puree, ¼ cup granulated sugar, ¼ cup brown sugar, cinnamon, cloves and nutmeg. Gradually whisk in cream.
  • 3.
    Prepare Cheesecake Batter. Beat cream cheese, 3 tablespoons granulated sugar and egg yolk in medium bowl until smooth.
  • 4.
    Assemble Tart. Pour pumpkin batter into crust. Dolliop cheesecake batter over pumpkin batter; marble together decoratively with knife, trying not to pierce bottom crust.
  • 5.
    Bake 10 minutes. Reduce oven temperature to 350°F. Bake 30 to 40 minutes or until knife or toothpick inserted in center comes out clean.

Nutrition Facts

Per Serving

Total Fat36g
Trans Fat1g
DV Trans Fat4%
DV Sodium28%
DV Sugar0%
Saturated Fat19g
DV Saturated Fat95%
DV Cholesterol53%
Dietary Fiber4g
DV Dietary Fiber16%
Vitamin A0%
Vitamin C0%