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Categories:
cookie crumbs butter marshmallows condensed milk pumpkin puree cream cheese ground cinnamon ground ginger ground cloves salt vanilla frozen whipped topping caramels pecans
Viewed: 62 - Published at: 4 years agoIngredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup butter, softened
- 24 large marshmallows
- 1/2 (14 ounce) can sweetened condensed milk
- 1/2 cup pumpkin puree
- 1 (8 ounce) package cream cheese, softened
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- salt to taste
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping, thawed
- 3 caramels
- 1/4 cup chopped pecans
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the crust by combining the cookie crumbs and margarine. Press into a 9 inch pie plate and bake at 350 degrees F (175 degrees C) for 10 minutes.
- Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
- Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in 1/2 container whipped topping.
- Melt caramel in microwave and drizzle 2 tablespoons over crust. Pour filling into crust and top with remaining whipped topping, pecans and any remaining cookie crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.
