"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gingersnap-Pumpkin Dessert Recipe

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This recipe for Gingersnap-Pumpkin Dessert, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Malkey
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Base:
1 pkg. yellow cake mix, divided
1 C. crushed gingersnap cookies
1/2 C. butter, melted
1 egg, lightly beaten

Filling:
1 pkg. 8oz. cream cheese
2/3 C. brown sugar
3 eggs, lightly beaten
1 can (29oz) solid pumpkin
1/4 C. milk
2 tsp. each; cinnamon and vanilla extract

Topping:
1/2 C. crushed gingersnaps
1/4 C. sugar
1/2 C. cold butter
1 C. chpd. pecans

Directions:
Directions:
Set aside 1 C. cake mix for topping. In a small bowl, combine gingersnaps crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 9x13 pan; set aside.
For filling: In lg. bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Add the pumpkin, milk, cinnamon, and vanilla; 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 min. or until filling is set and a thermometer inserted near the center reads 160. Cool on a wire rack for 1 1/2 hours. Cut into squares when served, may top with cool whip. Store in the refrigerator.

Number Of Servings:
Number Of Servings:
15-18

 

 

 

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