Gingersnap Pumpkin Dessert |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
|
I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on. Do not use the cake mix with pudding. Ingredients:
1 (18 1/4 ounce) package yellow cake mix, divided |
1 cup gingersnap cookie, crushed |
1/2 cup butter, melted |
1 egg, slightly beaten |
1 (8 ounce) package cream cheese, softened |
2/3 cup brown sugar |
3 eggs, slightly beaten |
1 -29 ounce pumpkin, solid pack |
1/4 cup milk |
2 teaspoons ground cinnamon |
2 teaspoons ground nutmeg |
2 teaspoons vanilla extract |
1/2 cup gingersnap cookie, crushed |
1/4 cup sugar |
1/2 cup butter, cold |
1 cup pecans, chopped (optional) |
Directions:
1. Crust:.
2. Set aside 1 cup cake mix for topping.
3. Combine gingersnap crumbs, and remaining cake mix.
4. Stir in egg and butter, mix well.
5. Press into the bottom of a greased 13 X 9 inch cake pan, set aside.
6. Filling:.
7. Beat cream cheese and brown sugar in a large mixing bowl until smooth.
8. Beat in eggs.
9. Add the pumpkin, milk, spices, and vanilla and mix well.
10. Pour over crust.
11. Topping:.
12. Combine gingersnap crumbs, sugar, and reserved cake mix.
13. Cut in butter until crumbly.
14. Stir in pecans.
15. Sprinkle over filling.
16. Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.
17. Cool on a wire rack for 1 1/2 hours.
18. If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.
19. Store in refrigerator.
20. When I made this, mine baked for 2 hours.
|
|