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Gingersnap-Pumpkin Dessert

Name: Gingersnap-Pumpkin Dessert
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 18 servings.
Ingredients: 1 package yellow cake mix (regular size), divided; 1 cup crushed gingersnap cookies; 1/2 cup butter, melted; 1 large egg, lightly beaten, room temperature; FILLING:; 1 package (8 ounces) cream cheese, softened; 2/3 cup packed brown sugar; 3 large eggs, lightly beaten, room temperature; 1 can (29 ounces) pumpkin; 1/4 cup 2% milk; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; TOPPING:; 1/2 cup crushed gingersnap cookies; 1/4 cup sugar; 1/2 cup cold butter, cubed; 1 cup chopped pecans; Additional gingersnap cookies, halved, optional

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Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 70 min. + cooling

Makes

18 servings

I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.

Gingersnap-Pumpkin Dessert Recipe photo by Taste of Home

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Ingredients

1 package yellow cake mix (regular size), divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 large egg, lightly beaten, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup packed brown sugar
3 large eggs, lightly beaten, room temperature
1 can (29 ounces) pumpkin
1/4 cup 2% milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
TOPPING:
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
Additional gingersnap cookies, halved, optional

Directions

Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside.
For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.

Nutrition Facts

1 piece: 430 calories, 25g fat (11g saturated fat), 89mg cholesterol, 425mg sodium, 49g carbohydrate (30g sugars, 4g fiber), 6g protein.

Gingersnap-Pumpkin Dessert

Ingredients

Directions

Nutrition Facts

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