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 is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois
Reviews
This was sooo good. I followed the recipe to the T and it turned out great and fully set (although better the second day than that night). Be sure to only add 3 cups of milk like the recipe calls for, don’t follow the directions on the pudding box.
I should have read the reviews before I made this. The taste was wonderful. However, like other reviewers said, it was just too runny and the crust stuck to the pan. I will make this again, but will try adjusting the amount of milk that goes in next time.
Turned out great. The only 'issue' I had was that the crust didn't let loose from the bottom of the pan very easily. Other than that, it was delicious.
this recipe exactly def a zero star. i had to use 4 packages of vanilla pudding to make this not soupy. by the time i was done it tasted juat like vanilla pudding. this recipe needa a ton of adjustments. also u absolutely need to double the cream cheese mix otherwise u wont taste it.
This recipe should call for either 2 large packages of pudding or 3 small packages. It's too runny with just the two small packages. I've made this for years but it took a couple of times to get the consistency right. I also double the cream cheese layer. Five stars when it's made like this. Only one star the way the recipe is written.
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<p>I followed this recipe and it was tasty but horrible presentation. The cream cheese layer was non-existent if using a 9 x 13 inch baking dish....such a thin layer. The next layer was very soupy and I thought it would set up.....but it didn't. I was so embarrassed at Thanksgiving. It was tasty but the measurements are all wrong. I would double the cream cheese layer....and 2 LARGE boxes of pudding might do the trick. I hate when this happens....what a waste!</p>
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!
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.