 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
|
A very rich, very yummy dessert. I took a bunch of recipes that sounded good and combined them with a few of my own touches. Fall is here, and I always like a chance to expand on the old boring pumpkin pie! ENJOY! Ingredients:
2 cups gingersnap crumbs |
1/2 cup margarine |
1/4 cup sugar |
8 ounces cream cheese |
8 ounces whipped topping |
1 teaspoon vanilla |
1 (29 ounce) can pumpkin |
1 cup milk |
1 (3 1/2 ounce) box instant vanilla pudding |
1/3 cup sugar |
1 teaspoon cinnamon |
1/4 teaspoon clove |
1/4 teaspoon ginger |
1 cup coarse chopped pecans |
1/3 cup packed brown sugar |
1/2 teaspoon cinnamon |
2 tablespoons butter |
Directions:
1. Mix crumbs, margarine (melted), sugar and cinnamon, and press into 9x13 pan. Set aside.
2. In a mixing bowl, combine softened cream cheese, and whipped topping till smooth, scraping bowl often. Spread on crust.
3. In a clean bowl, mix pudding powder, milk, sugar and spices. Add pumpkin and mix thoroughly. Spread on cream cheese layer and refrigerate.
4. In a medium microwavable bowl, combine nuts, brown sugar, and cinnamon, melt margarine, add to nut mixture and mix well.
5. Microwave on high for two minutes or until bubbly (careful it's HOT!) and spread on a sheet of parchment or a cookie sheet or foil. Allow to cool completely and sprinkle on top of pumpkin mixture. Chill overnight and serve.
|
|