Gingersnap Pumpkin Dessert
100 mins (prep 30, cooking 70)
14 ingredients
15-18 servings
I made this for the first time this year for Thanksgiving and it fit in perfectly with the holiday menu. Great change of pace from that old pumpkin pie. I got the recipe from a Taste of Home book. Rave reviews is what I got and requests for the recipe. Serve warm with a little whipped cream and decorate with half of a gingersnap cookie and you have a great thing going on! Do not use the cake mix with pudding.

Categories:  seasonal , winter , cakes , fall , <-4-hours , time-to-make , dessert ,
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Serving Size (124.21 g)
Servings 15
Amount per Serving
Calories 538.11 Calories from Fat 265.77
% Daily Value *
Total Fat 29.53g 681.55%
Saturated Fat 10.54g 790.42%
Trans Fat 0.52g %
Cholesterol 37.58mg 187.9%
Sodium 528.23mg 330.14%
Total Carbohydrate 64.16g 320.81%
Dietary Fiber 2.44 g 146.41%
Sugars 27.97 g %
Protein 7.28g 218.27%
Vitamin A 582.11IU% Vitamin C 0.57mg%
Calcium 168.62mg% Iron 1.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground nutmeg