SNAPPY PUMPKIN DESSERT
Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. -Nilah Fischer, Morton, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool. , In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended. , Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
Nutrition Facts : Calories 397 calories, Fat 21g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 369mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
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amran Amarnali
[email protected]This was a great recipe to use up leftover pumpkin puree.
Matovu Farid
[email protected]I made a few changes to the recipe and it turned out great! I used a graham cracker crust instead of a pie crust and added some chopped walnuts to the filling.
Akash Sharma
[email protected]I followed the recipe exactly and it turned out perfectly.
It's_your _rakib
[email protected]The crust was a bit dry, but the filling was delicious.
Allan Emisiko Amukhoye
[email protected]This was a bit too sweet for my taste, but it was still good.
mahiya's gaming
[email protected]I'm not a big fan of pumpkin, but this was actually really good.
Jermy Eastman
[email protected]This is a great recipe for beginners.
man chazunda
[email protected]I made this for Thanksgiving and it was a huge hit!
jabulane Tshepo
[email protected]This was the perfect dessert for a fall gathering.
Sharoon Sharoonbhatti
[email protected]I'm so glad I found this recipe! It's a keeper.
Nabagala Irene
[email protected]This was a great recipe to use up leftover pumpkin puree.
HaQyar achakzai S.P
[email protected]I made a few changes to the recipe and it turned out great! I used a graham cracker crust instead of a pie crust and added some chopped walnuts to the filling.
Angel Mwanawasa
[email protected]I followed the recipe exactly and it turned out perfectly.
Josue Jordan
[email protected]The crust was a bit dry, but the filling was delicious.
Sk.Oli. Hassan
[email protected]This was a bit too sweet for my taste, but it was still good.
Dominick Zamora
[email protected]I'm not a big fan of pumpkin, but this was actually really good. The crust was the perfect balance of sweet and flaky.
Chamod Piumal
[email protected]This was easy to make and turned out great! I will definitely be making it again.
Babar G
[email protected]I made this for a potluck and it was a hit! Everyone loved it and asked for the recipe.
Anich Miya
[email protected]This was a really great recipe! I made it for my family and they loved it. The pumpkin flavor was perfect and the crust was nice and flaky.