Gingersnap-Pumpkin Dessert
TOTAL TIME: Prep: 40 min. Bake: 70 min. + cooling
YIELD: 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.
Ingredients
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1 package yellow cake mix (regular size), divided
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1 cup crushed gingersnap cookies
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1/2 cup butter, melted
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1 large egg, lightly beaten, room temperature
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FILLING:
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1 package (8 ounces) cream cheese, softened
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2/3 cup packed brown sugar
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3 large eggs, lightly beaten
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1 can (29 ounces) pumpkin
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1/4 cup 2% milk
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2 teaspoons ground cinnamon
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2 teaspoons vanilla extract
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TOPPING:
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1/2 cup crushed gingersnap cookies
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1/4 cup sugar
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1/2 cup cold butter, cubed
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1 cup chopped pecans
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Additional gingersnap cookies, halved, optional
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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