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Pumpkin Gingersnap Dessert - Mom by

Source: Carolyn Falter


2 cups Gingersnap cookie crumbs
1/3 cup butter, melted
1 1/2 cups canned pumpkin pie mix
1 - 7 oz jar marshmallow cream
1/4 tsp rum
2 (8 oz) containers Cool Whip
pecan halves


Combine crumbs and butter, (reserve 1/4 cup). Press mixture into 9" pie plate, chill.

Combine pumpkin pie mix, marshmallow cream & rum, mixing with electric mixer until well blended. Fold in 1 container Cool whip. Pour mixture over crust.

Sprinkle with reserved crumbs. Cover and freeze.

Remove from freezer 1/2 hour before serving. Top with Cool Whip and pecans.

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