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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 Feb. 23, 2011 by JDSH

I made this for a Halloween party, everyone loved it! I was asked to make it again this weekend for a fundraiser.

Reviewed on Nov. 20, 2009 by Laginarae

Great reviews when served. I think you could use less butter in the topping.

Reviewed on Nov. 15, 2009 by prairiesky

I made this for a church meeting and everybody raved about it! It is very good.

Reviewed on Nov. 07, 2009 by walknjo

I've tried alot of pumpkin dessert recipes, and this one is by far the best one yet. I'll never bake a pumpkin pie again. Very Very good!!

Reviewed on Oct. 12, 2009 by cookie lady santa rosa

I have made this several times. Everyone that tastes it raves about how go it is, and wants the recipe. It is very easy to put together. Cookie lady Pace,Fl.