GINGERSNAP-PUMPKIN DESSERT
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.
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 18 servings.
Number Of Ingredients 18
Steps:
- 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 : Calories 430 calories, Fat 25g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 49g carbohydrate (30g sugars, Fiber 4g fiber), Protein 6g protein.
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