Pumpkin Gingersnap Dessert

• 1-1/2 cups finely crushed gingersnaps (about 32 cookies)
• 1/4 cup butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1-1/3 cups cold milk
• 1 can (15 ounces) solid-pack pumpkin
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon each ground ginger, cloves and nutmeg
• 2 cups whipped topping
• 1-1/2 cups evaporated milk
• 1 cup packed brown sugar
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

1. Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350u0b0 for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

butter, ground cinnamon, ground nutmeg, cold milk, solidpack pumpkin, ground cinnamon, ground ginger, milk, brown sugar, pecans, vanilla

Taken from www.tasteofhome.com/recipes/pumpkin-gingersnap-dessert/ (may not work)