Directions:
- Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13-in. x 9-in. baking dish; set aside.
- For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
- For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
- Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted near the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator. Yield: 15-18 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.59 Kcal (2184 kJ) | ||
| Calories from fat | 265.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.51g | 45% | |
|---|---|---|---|
| Cholesterol | 78.35mg | 26% | |
| Sodium | 389.79mg | 16% | |
| Potassium | 221.06mg | 5% | |
| Total Carbs | 61.24g | 20% | |
| Sugars | 31.92g | 128% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 6.34g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3mg | 17% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 428.13 Kcal (1792 kJ) | ||
| Calories from fat | 218.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.22g | 45% | |
|---|---|---|---|
| Cholesterol | 64.31mg | 26% | |
| Sodium | 319.94mg | 16% | |
| Potassium | 181.45mg | 5% | |
| Total Carbs | 50.26g | 20% | |
| Sugars | 26.2g | 128% | |
| Dietary Fiber | 2.01g | 10% | |
| Protein | 5.2g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.4mg | 17% | |
| Calcium | 111mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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