Are you tired of the same old pumpkin pie for dessert on Thanksgiving Day? Here’s a recipe for a great alternative.
25 gingersnaps (about 1-1/2 c), finely crushed
1/4 c butter, melted
2 pkgs (8 oz each) cream cheese, softened
1/2 c sugar
1-1/2 c canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 pkgs (3.4 oz each) vanilla instant pudding
2 c cold milk
1 tub (8 oz) frozen whipped topping, thawed, divided
1/2 c chopped pecans, toasted
Heat the oven to 350 degrees. Mix the cookie crumbs and butter. Press onto bottom of 13×9 inch pan and bake for 10 minutes. Beat cream cheese and sugar with mixer until blended. Add the pumpkin and spices and mix well. Add the eggs, 1 at a time, beating on low-speed after each just until blended. Pour over baked crumb/butter crust. Bake 30 minutes or until center is almost set. Cool for 1 hour. Beat pudding mixes and milk in medium size bowl with a whisk for 2 minutes. Stir in 1 cup thawed whipped topping. Spread over the dessert. Cover with remaining whipped topping. Refrigerate for 3 hours or until firm. Sprinkle with toasted pecans before serving.
Keep your fork