Pumpkin Gingersnap Dessert

Name: Pumpkin Gingersnap Dessert
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 59 milliliters butter, melted; 237 milliliters evaporated milk; 237 milliliters finely crushed gingersnaps (about 32 cookies); 1 teaspoon ground cinnamon; 1 teaspoons each ground ginger, cloves and nutmeg; 0 teaspoons ground nutmeg; 193 grams packages each) instant vanilla pudding mix; 237 milliliters cold milk; 237 milliliters chopped pecans; 425 grams can solid-pack pumpkin; 2 teaspoons vanilla extract; 473 milliliters whipped topping

Pumpkin Gingersnap Dessert requires around 30 minutes from start to finish. This recipe serves 16. One serving contains 259 calories, 3g of protein, and 11g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, gingersnaps, solid-pack pumpkin, and a few other things to make it today.

Instructions

Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl.

Ingredients you will need

Milk

Equipment you will use

Oven

Bowl

Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping.

Ingredients you will need

Whipped Topping

Cinnamon

Pumpkin

Clove

Ginger

Nutmeg

Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens.

Ingredients you will need

Brown Sugar

Crust

Milk

Equipment you will use

Sauce Pan

Remove from the heat; stir in pecans and vanilla. Cool to room temperature.

Ingredients you will need

Vanilla

Pecans

Cut dessert in squares; drizzle with topping.

Equipment

Ingredients

Servings:

237milliliters

packed brown sugar 59milliliters

butter, melted 237milliliters

evaporated milk 237milliliters

finely crushed gingersnaps (about 32 cookies)1teaspoon

ground cinnamon 1teaspoons

each ground ginger, cloves and nutmeg 0teaspoons

ground nutmeg 193grams

packages each) instant vanilla pudding mix 237milliliters

cold milk 237milliliters

chopped pecans 425grams

can solid-pack pumpkin 2teaspoons

vanilla extract 473milliliters

whipped topping

Recommended wine: Cream Sherry, Madeira, Prosecco

Gingersnap Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "