Pumpkin Pecan Passion
- 2 cups gingersnap crumbs
- 12 cup margarine
- 14 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
- 13 cup sugar
- 1 teaspoon cinnamon
- 14 teaspoon clove
- 14 teaspoon ginger
- 1 cup coarse chopped pecans
- 13 cup packed brown sugar
- 12 teaspoon cinnamon
- 2 tablespoons butter
- 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.
gingersnap crumbs, margarine, sugar, cream cheese, topping, vanilla, pumpkin, milk, vanilla pudding, sugar, cinnamon, clove, ginger, pecans, brown sugar, cinnamon, butter
Taken from www.food.com/recipe/pumpkin-pecan-passion-138567 (may not work)