Shelly's Recipe

PUMPKIN DESSERT WITH GINGERSNAP CRUST - Better Than Pumpkin Pie

Category: Pumpkin

40 gingersnap cookies, finely crushed (about 2 cups)
1/2 cup finely ground nuts (I used walnuts, but pecans work well, too)
1/2 cup butter, melted
2 1/2 cups (28 oz can) pumpkin puree
2 cups milk
6 large eggs
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1.2 teaspoon ground cloves
1 teaspoon ground ginger
1 (18-oz) package yellow cake mix
1/4 pound (1 stick) butter
1/2 cup chopped nuts, optional

Preheat oven to 350 degrees F.

In a medium bowl mix the gingersnap crumbs, ground nuts and melted butter. Pat into the bottom of a 9 x 13 inch baking pan. Bake for 10 minutes. Remove from oven and set aside.

In a mixer bowl, combine the pumpkin, milk, eggs, sugar, salt, and spices. Beat at medium speed until blended. Pour the mixture over the gingersnap crust in the 9 x 13 inch baking pan.

In a separate bowl, pour the dry cake mix. Cut the butter into the cake mix until it is crumbly (or use a food processor). Sprinkle the crumb mixture over the pumpkin mixture. Top the crumbs with the chopped nuts, if using. Bake until the crumbs are golden, about 50 minutes to 1 hour. Serve this dessert warm or cool. Can be garnished with whipped cream or ice cream. Serves 18