This Recipe was made with

Gingersnap Gingersnap

Ingredients

Casserole:

  • 2 cups fresh, cooked or canned punpkin
  • 1 (5-ounce) can evaporated milk
  • 6 tablespoons melted butter
  • 3 beaten eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup crushed Archway Ginger Snaps Cookies
  • 3 tablespoons all-purpose flour

Topping:

  • 1/2 cup crushed Archway Ginger Snaps Cookies
  • 1/2 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1/4 cup melted butter

Directions

  1. Preheat oven to 375ºF.
  2. Spray a 2-quart casserole dish with non-stick cooking spray.
  3. In a large bowl, combine pumpkin, evaporated milk, melted butter, eggs and vanilla.
  4. Add sugar, crushed cookies and flour; blend well.
  5. Transfer to casserole dish.
  6. Bake at 375ºF for 30 to 40 minutes, or until almost set.
  7. Meanwhile, combine topping ingredients in a small bowl. Sprinkle over pumpkin mixture.
  8. Return to oven. Bake 15 minutes or longer.
  9. Remove from oven. Serve immediately.