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Gingersnap Pumpkin Dessert Recipe

Ingredients

How to make it

  • Set aside 1 cup cake mix.
  • Building the Crust:
  • In a small bowl combine 1 cup crushed gingersnaps and remaining cake mix.
  • Stir in the 1/2 cup melted butter and egg.
  • Mix well and press into the bottom of prepared 13X9 inch baking dish.
  • Set aside.
  • MIXING THE FILLING:
  • In a large mixing bowl, beat cream cheese and brown sugar until smooth.
  • Beat in eggs.
  • Add the pumpkin, milk, cinnamon, nutmeg, and vanilla and mix well.
  • Pour over crust.
  • MIXING THE TOPPING:
  • In a small bowl, combine the 1/2 cup crushed gingersnaps, sugar and reserved cake mix.
  • Cut in butter until crumbly .
  • Stir in pecans (optional).
  • Sprinkle over filling.
  • Bake in oven at 325 for 75 minutes or until knife inserted in center cones out clean.
  • Cool on wire rack for 1 1/2 hours before refrigerating.
  • Garnish with whipped cream and or gingersnap half gently pressed into top of each serving.

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The Cook

berryk Seward, NE

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