Gingersnap-Pumpkin Dessert Recipe

Gingersnap-Pumpkin Dessert Recipe photo by Taste of Home

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I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix crust. The creamy pumpkin filling pairs well with the crunchy topping.

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Gingersnap-Pumpkin Dessert Recipe

Prep: 40 min. Bake: 70 min. + cooling

Yield: 15-18 Servings

40 70 110

Ingredients

1 package yellow cake mix (regular size), divided
1 cup crushed gingersnap cookies
1/2 cup butter, melted
1 egg, lightly beaten
FILLING:
1 package (8 ounces) cream cheese, softened
2/3 cup packed brown sugar
3 eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1/4 cup 2% milk
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
TOPPING:
1/2 cup crushed gingersnap cookies
1/4 cup sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
Additional gingersnap cookies, halved, optional

Directions

Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13-in. x 9-in. baking dish; set aside.
For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted near the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator. Yield: 15-18 servings.

Nutritional Facts 1 serving (1 piece) equals 430 calories, 25 g fat (11 g saturated fat), 89 mg cholesterol, 425 mg sodium, 49 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Gingersnap-Pumpkin Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p134

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Reviewed on Jan. 01, 2012 by jmkasprak

This was one time I really needed a food processor (to grind the gingersnaps). I was looking for something different to make with pumpkin, and this was a wonderful dessert.

Reviewed on Dec. 04, 2011 by whitters143

It was very fluffy. The topping was awesome. It wasn't overly sweet. The gingersnap as a garnish actually tasted so good with the dessert, we crunched up more to go on top. I really loved the cake-like crust so much better than the typical crusts on desserts. Everyone loved it. I will definitely make this again!