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Gingersnap Pumpkin Dessert Recipe

Gingersnap Pumpkin Dessert
Servings: NA

I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Gingersnap Pumpkin Dessert. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Gingersnap Pumpkin Dessert in your home. Then, follow these steps below to serve Gingersnap Pumpkin Dessert for your family or friends.

Ingredients

  • 1 butter

  • 1/2 egg

  • 1 cream cheese

  • 1 brown sugar

  • 2/3 eggs

  • 3 pumpkin

  • 1 -29 milk

  • 1/4 ground cinnamon

  • 2 ground nutmeg

  • 2 vanilla extract

  • 2 sugar

  • 1/2 butter

  • 1/4 pecans

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Gingersnap Pumpkin Dessert in your home by yourself.

Directions: How to Make Gingersnap Pumpkin Dessert

  1. Crust:.

  2. Set aside 1 cup cake mix for topping.

  3. Combine gingersnap crumbs, and remaining cake mix.

  4. Stir in egg and butter, mix well.

  5. Press into the bottom of a greased 13 X 9 inch cake pan, set aside.

  6. Filling:.

  7. Beat cream cheese and brown sugar in a large mixing bowl until smooth.

  8. Beat in eggs.

  9. Add the pumpkin, milk, spices, and vanilla and mix well.

  10. Pour over crust.

  11. Topping:.

  12. Combine gingersnap crumbs, sugar, and reserved cake mix.

  13. Cut in butter until crumbly., Stir in pecans.

  14. Sprinkle over filling.

  15. Bake at 325 degrees for 70 to 75 minutes or until knife inserted in center comes out clean or a thermometer inserted in center reads 160.

  16. Cool on a wire rack for 1 1/2 hours.

  17. If desired garnish each serving with a half of a gingersnap cookie or whipped cream or both. Even use cookie crumbs over whipped cream.

  18. Store in refrigerator.

  19. When I made this, mine baked for 2 hours.

So that brings us to the end of this special Gingersnap Pumpkin Dessert recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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