(That's right, this one's a short post!)
Ginger Crumb Crust:
2 cups crushed gingersnaps (about 35 cookies)
1/4 cup sugar
1/4 cup all-purpose flour
1/2 cup butter, melted
1 15-ounce can pumpkin
3/4 cup packed brown sugar
1 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
4 eggs, lightly beaten
1 1/2 cups half-and-half or light cream
1/2 cup toffee pieces
1/2 cup chopped pecans, toasted
Caramel-flavor ice cream topping
1. Make the crust: in a medium bowl, combine crushed gingersnaps, sugar and flour. Add melted butter; stir until combined.
2. Preheat oven to 375F. Line a 9 x 13 pan with foil, extending the foil over the edges of the pan. Lightly grease foil. Press the Ginger Crumb Crust evenly and firmly onto the bottom of prepared pan; set aside.
3. For filling, in a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt and cloves. Add eggs; beat lightly with a fork until combined. Gradually add half-and-half; stir just until combined. Pour filling over crust.
4. Using the edges of the foil, life the baked mixture out of the pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving. Makes 32 bars.
Recipe from Better Homes & Gardens Christmas Cookies magazine, December 2010