Pumpkin Gingersnap Dessert Recipe

5 1 1
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Pumpkin Gingersnap Dessert Recipe

Read Reviews
5 1 1
Publisher Photo
I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.—Sue Mackey, Galesburg, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1-1/2 cups finely crushed gingersnaps (about 32 cookies)
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • FILLING:
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1-1/3 cups cold milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon each ground ginger, cloves and nutmeg
  • 2 cups whipped topping
  • TOPPING:
  • 1-1/2 cups evaporated milk
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract

Directions

Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping. Yield: 16 servings.
Originally published as Pumpkin Gingersnap Dessert in Taste of Home October/November 1997, p41

Nutritional Facts

1 piece: 288 calories, 13g fat (6g saturated fat), 18mg cholesterol, 245mg sodium, 38g carbohydrate (28g sugars, 2g fiber), 4g protein.

  • 1-1/2 cups finely crushed gingersnaps (about 32 cookies)
  • 1/4 cup butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • FILLING:
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1-1/3 cups cold milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon each ground ginger, cloves and nutmeg
  • 2 cups whipped topping
  • TOPPING:
  • 1-1/2 cups evaporated milk
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
  1. Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping. Yield: 16 servings.
Originally published as Pumpkin Gingersnap Dessert in Taste of Home October/November 1997, p41

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MY REVIEW
amyschouten User ID: 4467624 19678
Reviewed Feb. 4, 2010

"3 months after Thanksgiving and I'm still getting requests for the recipe. Instead of making the topping, I just drizzled caramel ice cream topping over the top and sprinkled the pecans on top. Definitely a hit."

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