Ingredients
- Gingersnap Crust
- 1¾ cups gingersnap crumbs (about 40 cookies)
- ¼ cup packed dark-brown sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Pumpkin Layer
- 1 8 ounce cream cheese, softened
- 1 15 ounce can pumpkin
- 1 1/12 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Whipped Topping
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- ½ cup pecans, chopped (optional)
Recipe Description
Light and airy pumpkin delight dessert is three layers of delicious Fall flavors: gingersnap crust, creamy pumpkin filling with cream cheese, and fresh whipped cream all topped with chopped pecans! This serves a crowd and is sure to become a favorite treat! For more recipes like this visit The Foodie Affair’s website.
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