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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.
Nutritional Facts 1 serving (1 piece) equals 430 calories, 25 g fat (11 g saturated fat), 89 mg cholesterol, 425 mg sodium, 49 g carbohydrate, 4 g fiber, 6 g protein.
Originally published as Gingersnap-Pumpkin Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p134
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Reviewed on Jan. 01, 2012 by jmkasprak
This was one time I really needed a food processor (to grind the gingersnaps). I was looking for something different to make with pumpkin, and this was a wonderful dessert.
Reviewed on Dec. 04, 2011 by whitters143
It was very fluffy. The topping was awesome. It wasn't overly sweet. The gingersnap as a garnish actually tasted so good with the dessert, we crunched up more to go on top. I really loved the cake-like crust so much better than the typical crusts on desserts. Everyone loved it. I will definitely make this again!
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