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Snappy Pumpkin Dessert

 Snappy Pumpkin Dessert
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.
12-15 ServingsPrep: 20 min. Bake: 10 min. + chilling

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.