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Categories:
gingersnap crumbs butter cream cheese eggs sugar vanilla instant pudding mix milk pumpkin ground cinnamon ground cloves ground nutmeg frozen whipped topping ground cinnamon pecans
Viewed: 62 - Published at: 2 years agoIngredients
- 1 3/4 c. gingersnap crumbs
- 1/4 c. butter or margarine, melted
- 1 (8 oz.) pkg. cream cheese, softened
- 2 eggs
- 1/2 c. sugar
- 2 (3 1/2 oz.) pkg. vanilla instant pudding mix
- 3/4 c. milk
- 1 (16 oz.) can pumpkin or 2 c. mashed cooked pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 1 (8 oz.) carton frozen whipped topping, thawed and divided
- 1/2 tsp. ground cinnamon
- 1/4 c. chopped pecans, toasted
Method
- Combine gingersnap crumbs and butter and stir well.
- Press into a 9 x 13 x 2-inch baking pan.
- Combine cream cheese, eggs and sugar.
- Beat at medium speed of an electric mixer until smooth. Spread over crumb mixture.
- Bake at 350° for 18 to 20 minutes or until set.
- Cool.
