Prep
15-30 mins
Cook
4 HRS 40 MIN
Calories
330
Ingredients
25
gingersnaps, finely crushed (about 1-1/3 cups)
1/4 cup
butter, melted
2 pkg
(8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup
sugar
1-1/2 cups
canned pumpkin
1/2 tsp
ground cinnamon
1/4 tsp
ground nutmeg
2
eggs
2 cups
cold milk
1/2 cup
chopped pecans, toasted
Instructions
Step 1
Heat oven to 350°F.
Step 2
Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese and sugar with mixer until blended. Add pumpkin and spices; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended; pour over crust.
Step 3
Bake 30 min. or until center is almost set. Cool 1 hour.
Step 4
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over dessert; cover with remaining COOL WHIP.
Step 5
Refrigerate 3 hours or until firm. Sprinkle with nuts before serving.