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Snappy Pumpkin Dessert

Total Time

Prep: 20 min. Bake: 10 min. + chilling

Makes

12 servings

Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois
Snappy Pumpkin Dessert Recipe photo by Taste of Home

Ingredients

  • 2-1/2 cups finely crushed gingersnaps (about 40 cookies)
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons milk
  • TOPPING:
  • 3 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-1/2 teaspoons pumpkin pie spice
  • 2 cups whipped topping
  • Additional whipped topping, optional

Directions

  1. In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
  2. In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
  3. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

Nutrition Facts

1 piece: 397 calories, 21g fat (13g saturated fat), 46mg cholesterol, 369mg sodium, 48g carbohydrate (30g sugars, 2g fiber), 5g protein.

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