 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
|
This pumpkin recipe is just outstanding. It is a great change from Pumpkin Pie and it serves so many more people. Every time I serve it, even the pumpkin pie haters beg for the recipe and add it to their Thanksgiving menu the following year. Please try it, I know you will just love it!!!! Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup brown sugar |
1 teaspoon ground ginger |
1/2 cup melted butter |
1 cup cool whip |
8 ounces cream cheese, softened |
1 cup powdered sugar |
2 (3 ounce) packages instant vanilla pudding |
15 ounces pumpkin |
1 cup half-and-half |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon ground cloves |
4 cups cool whip |
1 teaspoon cinnamon |
Directions:
1. LAYER ONE: Combine layer one ingredients and press in 13x9 dish and bake at 350 for about 10 minutes. Cool completely.
2. LAYER TWO: Combine all layer two ingredients and spread over cooled crust.
3. LAYER THREE: Pour the half and half in bowl with the pudding. Beat for 2 minutes. Let it stand for about 5 minutes. Stir in pumpkin and spices. Spread over cream cheese layer.
4. LAYER FOUR: Spread Cool Whip over the top and sprinkle with cinnamon.
|
|