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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Our town has a pumpkin-canning factory, so we're known as the Pumpkin Capital of the World . New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust goes great with the pumpkin. Ingredients:
2-1/2 cups finely crushed gingersnaps (about 40 cookies) |
1/2 cup butter, melted |
1 package (8 ounces) cream cheese, softened |
1/2 cup confectioners' sugar |
2 tablespoons milk |
topping: |
3 cups cold milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 can (15 ounces) solid-pack pumpkin |
2-1/2 teaspoons pumpkin pie spice |
2 cups whipped topping |
additional whipped topping, optional |
Directions:
1. In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
2. In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
3. Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired. Yield: 12-15 servings.
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