Snappy Pumpkin Dessert Recipes

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SNAPPY PUMPKIN DESSERT



Snappy Pumpkin Dessert image

Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. -Nilah Fischer, Morton, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 12

2-1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk
TOPPING:
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
Additional whipped topping, optional

Steps:

  • In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool. , In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended. , Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.

Nutrition Facts : Calories 397 calories, Fat 21g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 369mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

SNAPPY PUMPKIN DESSERT



Snappy Pumpkin Dessert image

Make and share this Snappy Pumpkin Dessert recipe from Food.com.

Provided by 55tbird

Categories     Dessert

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups finely crushed gingersnaps (about 40 cookies)
1/2 cup butter, melted
8 ounces cream cheese, softened
1/2 cup confectioners' sugar
2 tablespoons milk
3 cups cold milk
2 (3 1/2 ounce) packages vanilla instant pudding mix
15 ounces pumpkin, solid pack
2 1/2 teaspoons pumpkin pie spice
2 cups Cool Whip

Steps:

  • Combine gingersnap crumbs and butter; press into an ungreased 13x9 baking pan.
  • Bake at 325 for 10 minutes.
  • Cool.
  • In a mixing bowl, beat the cream cheese, confectioners sugar and milk until fluffy.
  • Spread over the crust.
  • In another bowl, beat milk and pudding mix for 1 minute.
  • Add pumpkin and pie spice; beat until well blended.
  • Fold in Cool Whip.
  • Spread over the cream cheese layer.
  • Refrigerate for at least 3 hours.
  • Cut into squares; garnish with additional Cool Whip.

Nutrition Facts : Calories 500.3, Fat 24.5, SaturatedFat 13.9, Cholesterol 50.1, Sodium 658.5, Carbohydrate 65.5, Fiber 1.3, Sugar 33.2, Protein 6.5

4 LAYER PUMPKIN DESSERT



4 Layer Pumpkin Dessert image

This is a recipe from the wall of our old home. Which means, I have no idea where it came from after 7 years. I'm posting these because they are my favorites if they made it to the wall.

Provided by LilPinkieJ

Categories     Dessert

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 cup butter, melted
1 cup flour
1/2 cup pecans, chopped
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 cups whole milk, cold
2 (3 ounce) boxes instant vanilla pudding
1 cup fresh pumpkin
2 teaspoons cinnamon
4 ounces Cool Whip, remainder from 8oz container

Steps:

  • First layer: Mix all 1st layer ingredients together, press in 9x13 dish. Bake at 350°F for 15 minutes. Cool.
  • Second layer: Gently mix together all 2nd layer ingredients. Place on 1st layer and refrigerate.
  • Third layer: Mix all together all 3rd layer ingredients and spread over second layer. Cool until set.
  • Fourth layer: Spread remaining cool whip over top. Refrigerate overnight.

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