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From Simple & Delicious What a yummy pie! A nice twist on tradition, and my kids loved it! The pie was sent to Taste of Home from Liz Raisig of New York City. I don't see a mistake in this, but have quit using this site because I cannot delete my posted recipes. Since the review is from a non poster, who has only left a single review I point out that I have only posted 2 recipes and am not a profesional. I have never left an unpleasant review. I hate this site now.
- 1 1⁄2 cups finely crushed gingersnaps (about 32 cookies)
- 1⁄4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 tablespoon sugar
- 1 1⁄2 cups whipped topping
- 1 cup cold milk
- 2 (3 1/2 ounce) packages instant butterscotch pudding mix
- 1⁄2 cup canned pumpkin
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon ground cinnamon
- additional whipped topping (optional)
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool.
- To make filling, beat cream cheese and sugar until smooth, in a small mixing bowl. Fold in whipped topping. Spread over crust.
- In another small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight.
- Garnish with additional whipped topping if desired. You might even add a few decorative crumbles of gingersnaps, or whole cookies=).