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Gingersnap-Pumpkin Dessert Recipe

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This recipe for Gingersnap-Pumpkin Dessert is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º for 70-75 min. or until filling is set and a thermometer inserted near the center reads 160º. 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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