Pumpkin Pecan Passion
"A very rich, very yummy dessert. I took a bunch of recipes that sounded good and combined them with a few of my own touches. Fall is here, and I always like a chance to expand on the old boring pumpkin pie! ENJOY!"
- Ready In:
- 30mins
- Ingredients:
- 17
- Yields:
-
1 9x13pan
- Serves:
- 12-15
ingredients
- 2 cups gingersnap crumbs
- 1⁄2 cup margarine
- 1⁄4 cup sugar
- 8 ounces cream cheese
- 8 ounces whipped topping
- 1 teaspoon vanilla
- 1 (29 ounce) can pumpkin
- 1 cup milk
- 1 (3 1/2 ounce) box instant vanilla pudding
- 1⁄3 cup sugar
- 1 teaspoon cinnamon
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon ginger
- 1 cup coarse chopped pecans
- 1⁄3 cup packed brown sugar
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter
directions
- Mix crumbs, margarine (melted), sugar and cinnamon, and press into 9x13 pan. Set aside.
- In a mixing bowl, combine softened cream cheese, and whipped topping till smooth, scraping bowl often. Spread on crust.
- In a clean bowl, mix pudding powder, milk, sugar and spices. Add pumpkin and mix thoroughly. Spread on cream cheese layer and refrigerate.
- In a medium microwavable bowl, combine nuts, brown sugar, and cinnamon, melt margarine, add to nut mixture and mix well.
- Microwave on high for two minutes or until bubbly (careful it's HOT!) and spread on a sheet of parchment or a cookie sheet or foil. Allow to cool completely and sprinkle on top of pumpkin mixture. Chill overnight and serve.
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RECIPE SUBMITTED BY
<p><span style="color: #993366;">I credit my mother and aunt for my love of cooking--Mom for her creativity and my aunt for putting the apron on me and letting me go. I enjoy baking most of all and when I get time, that's what I do for fun. There's never a shortage of takers! During the holidays I am a maniac for baking cookies and every year around late October, I start prowling for new creative, different ideas.</span></p>
