GINGERSNAP-PUMPKIN DESSERT
I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside., For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust., For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling. , Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Nutrition Facts : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.
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Shajoom Shams
[email protected]I would definitely recommend this recipe to others.
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[email protected]Overall, I thought this was a good recipe. It was easy to make and the dessert turned out great.
Jose “elbarberito” Rondon
[email protected]The gingersnap crust was a bit too hard for my liking. I think I would have preferred a softer crust.
CHA8AF YT
[email protected]This dessert was a little too sweet for my taste. I think I would have preferred a less sugary gingersnap crust.
Christina Crompton
[email protected]I'm not a big fan of pumpkin desserts, but this one was really good. The gingersnap crust added a nice touch of flavor.
The BOLT
[email protected]This recipe is a great way to use up leftover pumpkin puree. I always have a lot of pumpkin puree left over after Halloween, and this is a great way to use it up.
Mathews Chikwanda
[email protected]I made this dessert for my family and they loved it! They said it was the best pumpkin dessert they had ever had.
Bipana Sunar
[email protected]I'm going to try making this recipe again with a few modifications. I think I'll use a different type of gingersnap crust and I'll reduce the amount of sugar in the pumpkin filling.
Tariq Mahmood
[email protected]I'm not sure I would make this recipe again. It was good, but not great.
Saidur Saidur
[email protected]I would definitely recommend this recipe to others.
Baba Usman
[email protected]Overall, I thought this was a good recipe. It was easy to make and the dessert turned out great.
Keyan Bellotti
[email protected]This dessert was a bit too time-consuming to make. I think I would have preferred a quicker and easier recipe.
Jitender Jitender
[email protected]The gingersnap crust was a little too hard for my liking. I think I would have preferred a softer crust.
Abid jani
[email protected]This dessert was a bit too sweet for my taste. I think I would have preferred a less sugary gingersnap crust.
Lixie Bauer
[email protected]I love the combination of gingersnap and pumpkin in this dessert. It's the perfect balance of sweet and spicy.
Jonirul Miah
[email protected]This dessert was easy to make and turned out great! I used a pre-made gingersnap crust to save time, and the pumpkin filling was simple to prepare. It was a perfect fall dessert.
Johan Sandoval
[email protected]I'm not usually a fan of pumpkin desserts, but this one was surprisingly good. The gingersnap crust added a nice touch of spice and the pumpkin filling was light and fluffy.
Jerry Sheppard
[email protected]This recipe was a hit at my Thanksgiving dinner! The gingersnap crust was perfectly crispy and the pumpkin filling was smooth and flavorful. I will definitely be making this again next year.