Prep 20 mins
Cook 10 mins
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=).
I made this pie and followed the directions word for word. It must have the wrong amount of milk added to the butterscotch pie filling because it was so hard to mix and it set up so hard that it was impossible to spread. Please look into the ingredients in this reipe. I am not used to making recipes that flop. Disappointed Dotty