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Snappy Pumpkin Dessert Recipe

Snappy Pumpkin Dessert Recipe photo by Taste of Home

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Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World". New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust goes great with the pumpkin.

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Snappy Pumpkin Dessert Recipe

Prep: 20 min. Bake: 10 min. + chilling

Yield: 12-15 Servings

20 10 30

Ingredients

2-1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk
TOPPING:
3 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
2-1/2 teaspoons pumpkin pie spice
2 cups whipped topping
Additional whipped topping, optional

Directions

In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired. Yield: 12-15 servings.

Originally published as Snappy Pumpkin Dessert in Country October/November 1999, p51

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Snappy Pumpkin Dessert

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Reviewed on Nov. 27, 2012 by grayarab

<p>I followed this recipe and it was tasty but horrible presentation. The cream cheese layer was non-existent if using a 9 x 13 inch baking dish....such a thin layer. The next layer was very soupy and I thought it would set up.....but it didn't. I was so embarrassed at Thanksgiving. It was tasty but the measurements are all wrong. I would double the cream cheese layer....and 2 LARGE boxes of pudding might do the trick. I hate when this happens....what a waste!</p>

Reviewed on Nov. 14, 2011 by mpcbaker

I added 1/2 cups ground toasted pecans to the crust mixture. I added 1/2 teaspoon of pumpkin pie spice to the cream cheese mixture. It was very rich and delicious! Great recipe!

Reviewed on Nov. 08, 2010 by scotchcat

Love this!! My kids ask for this every fall. I've made it several times - works everytime. I have lightened it up with success by using lite cream cheese and lite whipped topping. I also use less butter in the gingersnaps.

Reviewed on Oct. 18, 2010 by jrah372@att.net

I made this for a church dinner and was disappointed in that it didn't set. Must have done something wrong in preparations..it looked nothing like the picture. Country Meemaw

Reviewed on Dec. 23, 2009 by tnmaloy

I have made this evey year since this came out in Taste of Home magazine - probably 7 years - for Thanksgiving. Everyone I have served this to LOVE it and always ask me for the recipe. I used the recipe as submitted and have never had a problem getting it out of the pan as listed by the previous poster. I do usually make it a day ahead of time and keep it in the fridge. A definite keeper in my family!! I'm introducing this to new people for Christmas now!

Reviewed on Nov. 23, 2009 by t-dove

this was very good. i used cinnamon graham crackers for crust instead of gingersnaps and spinkled chopped walnuts on top. wouldn't cut into bars had to scoop it out but this mixed it all together. took it to a church harvest dinner everyone loved it and asked for recipe. will make again.