GINGERSNAP-PUMPKIN DESSERT

Gingersnap-Pumpkin Dessert image

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

Time 1h50m

Yield 18 servings.

Number Of Ingredients 18

Ingredients

1 package yellow cake mix (regular size), divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 large egg, lightly beaten, room temperature
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup packed brown sugar
3 large eggs, lightly beaten, room temperature
1 can (29 ounces) pumpkin
1/4 cup 2% milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
TOPPING:
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
Additional gingersnap cookies, halved, optional

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.