CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

PUMPKIN DESSERT WITH GINGERSNAP CRUST - Better Than Pumpkin Pie

Shelly's
recipe box

Printview my recipes
this recipe viewed 25 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Pumpkin
    Prep Time:       Cook Time:       Total Time:  

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




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pumpkin Cheesecake With Gingersnap Crust
   by sgre52160



Makes one 9-inch cheesecake For the crust: 1 1/3 cups gingersnap crumbs 1/3 cup granulated sugar 8 tablespoons (1 stick) butter, melted For the cheesecake: 2 pounds (4 packages) room tempe




Pumpkin Cheesecake With A Gingersnap Crust
   by sgre52160



For crust 1/2 pound gingersnaps (about 20 small cookies) 1/2 cup pecan halves 1/2 cup firmly packed light brown sugar 4 tablespoons unsalted butter, melted For filling 3/4 cup firmly packed li




Pumpkin Cheesecake In A Gingersnap Crust
   by sgre52160



For the crust 1 1/2 cups crushed gingersnaps 1/2 cup finely chopped nuts 1/4 cup brown sugar 4 tbsp butter, melted For the filling 3 (8 oz) pkg cream cheese 3 large eggs 3/4 cup sugar 1/4 t




Pumpkin Cheesecake With Pecan-gingersnap Crust
   by sgre52160



Crust: 1 3/4 cup gingersnap crumbs (about 30 small cookies) 6T real butter, melted 3 tbsp brown sugar 3/4 cup ground pecans Filling: 3 8oz blocks cream cheese 3/4 cup canned pumpkin puree 6




Pumpkin Cheesecake Bars With Gingersnap Crust
   by sgre52160



Crust 2 cups finely crushed gingersnaps (about 30 cookies) 1/4 cup salted butter, melted Topping 1/3 cup canned pumpkin 1 tablespoon all-purpose flour 1 tsp pumpkin pie spice 3 8-ounce packag





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.