November 8, 2009

Pumpkin Pizazz

If you are looking for a new pumpkin dessert, don't overlook this recipe!  I've had it for a long time and have made it again and again.  I don't remember where I got it, so I'm sorry I cannot give credit to the person with such good taste who gave it to me!   (photo by  Galyna Andrushko,

Pumpkin Pizazz

2-1/2 cups finely crushed gingersnaps
1/2 cup butter or margarine, melted
1 package (8 oz) cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk

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

Combine gingersnap crumbs and butter and press into ungreased 13 x 9 inch baking pan.

Bake at 325 degrees for 10 minutes.  Cool.

In a mixing bowl, beat the cream cheese, confectioners' sugar and milk until fluffy.  Spread over the crust.  In another mixing bowl, beat milk and pudding mix for 1 minute.  Add pumpkin and pie spice; beat until well blended.  Fold in whipped topping.  Spread over cream cheese layer.

Refrigerate for at least 3 hours.  Cut into squares.  Garnish with additional whipped topping.

1 comment:

  1. Ooooooh, just in time for Thanksgiving.

    Thanks :-)