↞ recipe box start page
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
view more member recipes
PUMPKIN DESSERT WITH GINGERSNAP CRUST - Better Than Pumpkin Pie
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
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
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
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
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
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
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
Libby's Quick Pumpkin Pudding
Pumpkin Fluff Dip
Pumpkin Mousse
No-Bake Pumpkin Cheesecake
Fried Pumpkin
Pumpkin Cream Cheese Dip
Crustless Pumpkin Pie
Diabetic Pumpkin Pie
Basic Roasted Pumpkin Seeds With Variations
No-Bake Pumpkin Pie
Recipe Quick Jump