Gingersnap-Pumpkin Dessert

Name: Gingersnap-Pumpkin Dessert
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 18
Cuisine: Global
Ingredients: 147 grams packed brown sugar; 114 grams cold butter, cubed; 227 grams package cream cheese, softened; 1 egg, lightly beaten; 3 eggs, lightly beaten; 57 grams crushed gingersnap cookies; 18 servings Additional gingersnap cookies, halved, optional; 2 teaspoons ground cinnamon; 59 milliliters 2% milk; 109 grams chopped pecans; 822 grams can solid-pack pumpkin; 50 grams sugar; 2 teaspoons vanilla extract; 1 package yellow cake mix (regular size), divided

Gingersnap-Pumpkin Dessert requires about 1 hour and 50 minutes from start to finish. This recipe makes 18 servings with 360 calories, 5g of protein, and 16g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of vanillan extract, sugar, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so yummy. Not a lot of people really liked this dessert. If you like this recipe, take a look at these similar recipes: Pecan Pumpkin Pie Dessert Pizza with Maple Whipped Cream, Pumpkin Dessert With Butterscotch-Rum Sauce, and Amrakhand - Mango Based Dessert.

Instructions

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 13-in. x 9-in. baking dish; set aside.

Ingredients you will need

Gingersnap Crumbs

Cake Mix

Butter

Egg

Equipment you will use

Baking Pan

Bowl

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.

Ingredients you will need

Cream Cheese

Brown Sugar

Cinnamon

Pumpkin

Vanilla

Egg

Milk

Equipment you will use

Bowl

Pour over crust.

Ingredients you will need

Crust

For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans.

Ingredients you will need

Gingersnap Crumbs

Cake Mix

Butter

Pecans

Sugar

Equipment you will use

Bowl

Sprinkle over filling.

Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted near 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.

Equipment you will use

Kitchen Thermometer