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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.
This recipe is:
Quick
Originally published as Snappy Pumpkin Dessert in Country October/November 1999, p51
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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.
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