Creamy Pumpkin Tart...

 

So, I helped out at my daughter's Middle School today... selling Pumpkin Grams.

I know I mentioned a few months back about putting my daughter into an on-line charter school...

... well, she's back in regular school. She just wasn't getting enough socialization, so my husband and I made the decision to place her at the middle school in our district.

Now we have a much happier tween... and believe me, that makes our lives much easier.

Although she is happier, she's still a typical 12 year old.

You know... typical meaning she's embarrassed about anything and everything my husband and I say or do.

Anyway, as I'm helping sell Pumpkin Grams, she discreetly waves hi to me in the cafeteria, and then avoids me. Not even a goodbye as she leaves the cafeteria.

I thought I was one of the cool moms! Geesh.

I guess it's payback for my being embarrassed of my mom at that age. But that's different, okay. She WORKED at my middle school... as the Physical Education aide. I saw her every... single... day, my entire 7th and 8th grade years.

So, I decided to make a tart to help soothe my hurt feelings.

A pumpkin tart... you know, since I have all that canned pumpkin in my pantry.

It made it all better...


Creamy Pumpkin Tart

For the crust:

• 24 Ginger Snap Cookies
• 2 Tablespoons of Granulated Sugar
• 1/3 Cup Butter, Melted

For the filling:

• 1 Block (8 Oz.) Cream Cheese
• 1/2 Cup Granulated Sugar
• 1/2 Cup Sour Cream
• 1 Can (15 Oz.) Pumpkin
• 1 Teaspoon Pumpkin Pie Spice
• 1 Teaspoon Pure Vanilla Extract
• 1 Cup Cool Whip

Preheat the oven to 325 degrees (F.)

Place the cookies in a large zip lock bag and finely crush them with a rolling pin. You can also use a food processor for this step. Next, pour the crumbs into a medium bowl. Add the sugar and stir to combine. Then stir in the melted butter, coating the crumb mixture well. 

Press the crust into a 10 inch spring form pan. Bake for 9 minutes. Remove from the oven and cool completely.

In a large bowl, cream the cream cheese and sugar together. Then blend in the sour cream, canned pumpkin, pumpkin pie spice, and vanilla. Gently fold in the cool whip. Pour the pumpkin filling over the cooled crust. Refrigerate covered overnight. Run a butter knife around the inside of the spring form pan to loosen the filling before removing the tart from the pan. Makes 8 servings.

Enjoy!

I'm linking this post up to I'm Lovin' It.