Gingersnap Pumpkin Pie Recipe (Tasteofhome.com)
- Reviews 1
Ready In: 30 mins
Serves: 6-8
Yields: 1 pie
Ingredients
- 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 1/2ounce) 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)
Directions
- DIRECTIONS.
- 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=).
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off