Pumpkin Gingersnap Dessert |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.Sue Mackey, Galesburg, Illinois Ingredients:
1-1/2 cups finely crushed gingersnaps (about 32 cookies) |
1/4 cup butter, melted |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
filling: |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1-1/3 cups cold milk |
1 can (15 ounces) solid-pack pumpkin |
1-1/2 teaspoons ground cinnamon |
1/2 teaspoon each ground ginger, cloves and nutmeg |
2 cups whipped topping |
topping: |
1-1/2 cups evaporated milk |
1 cup packed brown sugar |
1 cup chopped pecans |
2 teaspoons vanilla extract |
Directions:
1. Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping. Yield: 16 servings.
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