Gingersnap-Pumpkin Dessert |
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Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 15 |
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I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix crust. The creamy pumpkin filling pairs well with the crunchy topping. Ingredients:
1 package yellow cake mix (regular size), divided |
1 cup crushed gingersnap cookies |
1/2 cup butter, melted |
1 egg, lightly beaten |
filling: |
1 package (8 ounces) cream cheese, softened |
2/3 cup packed brown sugar |
3 eggs, lightly beaten |
1 can (29 ounces) solid-pack pumpkin |
1/4 cup 2% milk |
2 teaspoons ground cinnamon |
2 teaspoons vanilla extract |
topping: |
1/2 cup crushed gingersnap cookies |
1/4 cup sugar |
1/2 cup cold butter, cubed |
1 cup chopped pecans |
additional gingersnap cookies, halved, optional |
Directions:
1. 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 13-in. x 9-in. baking dish; set aside.
2. 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.
3. 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.
4. Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted near 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. Yield: 15-18 servings.
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