Ingredients Jump to Instructions ↓

  1. 1-1/2 cups finely crushed gingersnaps (about 32 cookies)

  2. 1/4 cup butter, melted

  3. 1/2 teaspoon ground cinnamon

  4. 1/4 teaspoon ground nutmeg FILLING:

  5. 2 packages (3.4 ounces each ) instant vanilla pudding mix

  6. 1-1/3 cups cold milk

  7. 1 can (15 ounces) solid-pack pumpkin

  8. 1-1/2 teaspoons ground cinnamon

  9. 1/2 teaspoon each ground ginger, cloves and nutmeg

  10. 2 cups whipped topping TOPPING:

  11. 1-1/2 cups evaporated milk

  12. 1 cup packed brown sugar

  13. 1 cup chopped pecans

  14. 2 teaspoons vanilla extract

Instructions Jump to Ingredients ↑

  1. Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping. Yield: 16 servings.


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