Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 325 degrees.
2. Step2
   For crust, in a food processor combine gingersnap cookies and 1/2 cup pistachios. Cover; process until ground. Add 1 tablespoon brown sugar; cover and process until combined. With processor running, add melted butter in a thin, steady stream. Press in a 9-by-13-inch baking pan.
3. Step3
   Bake for 10 to 12 minutes or until set and starting to brown. Cool completely.
4. Step4
   In a small bowl, sprinkle gelatin over water. Do not stir. Let stand 5 minutes; set aside.
5. Step5
   In a large bowl, beat pumpkin and cream cheese until smooth; set aside.
6. Step6
   In a small saucepan, combine evaporated milk, 1 1/2 cups brown sugar, cinnamon, salt, nutmeg, ginger and cloves. Bring to simmering, Add gelatin mixture stirring until dissolved. Gradually pour milk mixture into pumpkin mixture, beating until smooth. Pour onto prepared crust. Cover and chill for a least 6 hours or until set.
7. Step7
   In a medium mixing, bowl beat whipping cream and powdered sugar on medium speed until soft peaks form (tips curl). Top each serving with whipped cream and sprinkle with remaining 1/2 cup pistachios.