This comes from the Kraft website, and ok, they called it layered pumpkin dessert but how boring is that? I made the recipe as follows, which was half the original recipe. Cool whip and instant pudding always seem to show up at our holiday table.
About 15-18 gingersnaps, finely crushed (scant 1 cup crumbs)
3 Tbsp. butter, melted
1 8-oz. package cream cheese, softened
1/4 cup sugar
3/4 cup canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
1 package instant vanilla pudding
1 cup milk
1/2 8-oz tub cool whip, divided
1/4 cup chopped pecans, toasted
Heat oven to 350F
Mix cookie crumbs and butter. Press into 8″x 8″ pan (I used a 8″ x 9″ pan). Bake 10 minutes.
Beat cream cheese and sugar in mixer until well blended. Add pumpkin and spices, beat well. Add egg and mix on low speed just until blended. Pour over crust.
Bake 30 minutes or until center is almost set. Cool 1 hour.
Whisk pudding and milk in a medium bowl for 2 minutes. Whisk in 1/4 of the tub of cool whip, about 1/2 cup. Spread over dessert. Cover with cool whip (remaining half of the half of tub).
Refrigerate 3 hours until firm. Sprinkle with pecans just before serving.
Makes 8 servings.