Ingredients

The following ingredients have 8 Servings
  • 20 gingersnap cookies, ground very finely
  • 1/2 cup of pecans, finely chopped
  • 4 tablespoons of butter, melted
  • 15 oz. can of pumpkin puree
  • 8 oz. cream cheese, softened
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 12 oz. of lite cool whip

Instruction

  • Add gingersnap cookies and pecans to a food processor, chop until turned to powder.
  • Pour into a small bowl and add melted butter. Mix till a moist crust is formed.
  • Add 2-3 tablespoons of gingersnap pecan mixture into a serving cup. Pat down.
  • Place serving cups in the refrigerator for 1 hour to let crust harden a little.
  • In a medium bowl, add softened cream cheese, pumpkin puree, sugar, vanilla extract, cinnamon, ground ginger, ground nutmeg, ground cloves. Using a hand mixer, combine until mixture is smooth.
  • Gently fold in the lite cool whip. Let sit in refrigerator for 1 hour.
  • Using a large pastry bag with a large tip squeeze about 1/2-3/4 cup of pumpkin cheese mixture over the crust. Top with a dollop of cool whip.
  • Store in refrigerator until ready to serve.