This pumpkin dessert recipe is so easy to make and if you love pumpkin pie you'll be pleased at how quickly you can make this dessert without all the work of the pie!

We had a family reunion recently and truly enjoyed visiting with everybody. Part of the enjoyment was creating tasty recipes and dishes to share with all of them. Dessert has always been a favorite part of any holiday or party so I came up with this wonderful dish with a gingersnap crumb crust and the limited edition Pumpkin Spice Pudding available this time of year! You can find these at your local grocery stores during the winter holiday months here in the US.

Pumpkin Spice Pudding Dessert

9 x 13 inch casserole dish
4 boxes of Pumpkin Spice Pudding
3 3/4 cups cold milk
1 1/4 cup cold milk
1 small tub Cool Whip topping
1 bag gingersnap cookies (16 ounces), crushed fine
1 cup chopped pecans
1 stick butter, melted

Crush the gingersnap cookies very finely. Set aside 1/4 of the crumbs for the topping. Take the other 3/4 of the cookie crumbs and place in a bowl. Mix with the melted butter until well combined. Press into the 9 x 13 inch casserole dish. Place this crust in the freezer until the rest is ready to pour into it.
Combine 3 of the pumpkin spice puddings in a bowl with 3 3/4 cup cold milk. Mix as directed. Pour into the crust and place back in the freezer for a few minutes.
Combine the last box of the pumpkin spice pudding with the 1 1/4 cup cold milk. When mixed as directed then mix in the thawed cool whip topping and mix well. Pour this over the other pudding layer in the casserole dish.
Add the chopped pecans to the last of the cookie crumbs and sprinkle all over the top of the dessert. Chill until ready to serve. Very good!

You can also make these as individual desserts by making them in mini cheesecake pans and serve them with a little garnish such as candied lemon peel or a few more gingersnap cookies included. They taste great and your guests will be asking you for the recipe but only you and I will know how easy these were to make!

If you can't find the pumpkin pudding mix you can always whip up some quickly with this recipe!

2 package vanilla instant pudding mix
2 (12 oz) can evaporated milk
2 (15 oz) can LIBBY'S® 100% Pure Pumpkin
2 tsp pumpkin pie spice

Beat pudding mix and evaporated milk according to package directions in large bowl. Refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Use in recipe by using 3/4 of the mixture in the recipe in place of the 3 boxes of pudding and 3 3/4 c. milk. The remaining 1/4 of the mixture to be used as the "last box of pudding and remaining milk" in the recipe above.