Better than pumpkin pie! What could be more luscious than pumpkin swirled with sweetened condensed milk and spices, over a gingersnap crust and sprinkled with pecans and toffee! This will be a huge hit on your Thanksgiving table!
Serves 12 – 16
- 3 cups of gingersnap cookies (use a food processor to make crumbs)
- 1/2 cup of brown sugar
- 1/4 cup of melted butter (4 Tbs)
- 1/2 cup of pecans, chopped
- 1/3 cup of toffee bits
- 1 can (15 oz) of pumpkin puree
- 12 oz of sweetened condensed milk
- 1/3 cup of sugar
- 2 eggs
- 1 tsp of cinnamon
- 1/2 tsp of ginger
- whipped cream for serving
Preheat oven to 350°
Start by buttering a 9 x 12 inch pan, line with parchment paper and butter the parchment. In a mixing bowl, stir together the gingersnap crumbs, brown sugar and the melted butter. Press into the prepared pan and bake for 10 minutes.Then sprinkle with the pecans and the toffee bits.Using a mixer, beat the pumpkin, condensed milk, sugar, eggs, cinnamon and the ginger until well combined. then pour over the nuts and toffee bits and spread to the edges.Now, just bake for 30 minutes. When cool, cut into 12 squares for large pieces or 16 for medium sized pieces and top with whipped cream! DELISH!