Ingredients

How to make it

  • IN A LARGE HEAVY SAUCEPAN, AT LOW HEAT, COMBINE FIRST 8 INGREDIENTS AND STIR UNTIL SMOOTH.
  • TAKE OFF HEAT AND COOL AT LEAST 15 MINUTES, BUT WHILE STILL WARM, ADD 3 CUPS OF WHIPPED TOPPING.
  • WHILE MIXTURE IS COOLING, MIX GRAHAM CRACKER CRUMBS AND BUTTER TOGETHER AND ..... RESERVE 1/2 CUP FOR TOPPING.
  • PAT REMAINING REMAINING CRUMBS WITH THE BUTTER MIX INTO A 9X13 INCH PAN.
  • POUR PUMPKIN MIXTURE OVER CRUMBS.
  • TOP WITH ONE CUP MORE OF WHIPPED CREAM AND TOP WITH RESERVED GRAHAM CRACKER CRUMBS.
  • REFRIGERATE SEVERAL HOURS OR OVERNIGHT, CUT INTO SQUARES.
  • YIELDS 15 - 18 SERVINGS

Reviews & Comments 5

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  • ande16 6 years ago
    This just sounds yum and a half! Thanks so much for posting. I'll be sure to tuck this away and hopefully make in the near future. Take care, Ande
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  • laurakaay 6 years ago
    This sounds great! Thanks for sharing, I think I'll save it.
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    " It was excellent "
    bluewaterandsand ate it and said...
    I love pumpkins and this recipe sounds great!
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  • michelle73 6 years ago
    Oh boy I could eat this entire thing alone!
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  • lunasea 6 years ago
    Sounds wonderful and I do love pumpkin - way to go! Thanks again...
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