Makes 12 servings:
25 gingersnaps, finely crushed (about 1 1/3 cups) (I probably doubled the cookies I bought a small Winco brand box of gingersnaps and used the whole box and liked the extra crust and didn't mind the stronger ginger taste and I hate spreading crust to the littlest possible degree)
1/4 cup butter or margarine, melted
2 cups cream cheese, softened
1/2 cup sugar
1.5 cups canned or cooked pumpkin puree
1 Tbs. pumpkin pie spice (pumpkin pie spice substitution: make your own 1.5 tsp cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves or allspice, 1/2 tsp. ginger)
2 eggs
2 (3.4 oz) boxes instant vanilla pudding mix
2 cups cold milk
1 (8 oz) tub frozen whipped topping, thawed, divided
1/2 cup chopped toasted pecans (skipped this part and still devine!)
Preheat oven to 350 degrees.
In a small bowl, mix together the gingersnap crumbs and melted butter. Press the crumbs into the bottom of a 9x13 inch baking dish. Bake for 10 minutes. Remove from the oven and set aside.
In a large bowl, combine the cream cheese and sugar and beat until blended. Add the pumpkin and pumpkin pie spice and mix well. Add eggs one at a time, beating after each addition until just blended. Pour mixture over cooled crust and bake until center is almost set, about 30 minutes. Remove from oven and cool on a rack to room temperature.
In a large bowl, combine the pudding mix and milk and beat until well blended. Gently fold in 1 cup whipped topping to combine. Spread pudding mixture evenly over cooked pumpkin mixture and refrigerate until firm, about 3 hours. Spread remaining whipped topping evenly over top and refrigerate for 1 more hour. Sprinkle with pecans before serving.
Recipe from Pumpkin It Up! by Eliza Cross pg. 108
