PUMPKIN GINGER SNAPS RECIPES

Name: Pumpkin Gingersnap Dessert
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 servings.
Ingredients: 1-1/2 cups finely crushed gingersnaps (about 32 cookies); 1/4 cup butter, melted; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; FILLING:; 2 packages (3.4 ounces each) instant vanilla pudding mix; 1-1/3 cups cold milk; 1 can (15 ounces) solid-pack pumpkin; 1-1/2 teaspoons ground cinnamon; 1/2 teaspoon each ground ginger, cloves and nutmeg; 2 cups whipped topping; TOPPING:; 1-1/2 cups evaporated milk; 1 cup packed brown sugar; 1 cup chopped pecans; 2 teaspoons vanilla extract

PUMPKIN GINGERSNAP DESSERT RECIPE: HOW TO MAKE IT

Pumpkin Gingersnap Dessert Recipe: How to Make It image

I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.—Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/3 cups cold milk
1 can (15 ounces) solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, cloves and nutmeg
2 cups whipped topping
TOPPING:
1-1/2 cups evaporated milk
1 cup packed brown sugar
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

GINGERSNAP PUMPKIN PIE RECIPE | ALLRECIPES

Gingersnap Pumpkin Pie Recipe | Allrecipes image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories Desserts Pies Pumpkin Pie Recipes

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 1 9-inch pie

Number Of Ingredients 12

Ingredients

1?¾ cups gingersnap cookie crumbs
2?½ tablespoons butter, melted
2 tablespoons white sugar
1?½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, CarbohydrateContent 47.4 g, CholesterolContent 69.7 mg, FatContent 11.9 g, FiberContent 1.8 g, ProteinContent 6.2 g, SaturatedFatContent 5.8 g, SodiumContent 355.8 mg, SugarContent 36.7 g

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