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Gingersnap Pumpkin Pie

The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer!

8 ServingsPrep: 30 min. + chilling

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 2% milk
2 packages (3.4 ounces each) 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

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 on
a wire rack.
For filling, in a small bowl, beat cream cheese and sugar until
smooth. Fold in whipped topping. Spread over crust.
In a small bowl, beat milk and pudding mixes for 1 minute. Stir in
the pumpkin, pie spice, vanilla and cinnamon. Spread over cream
cheese layer. Cover and refrigerate overnight. Garnish with

2 of 2

Gingersnap Pumpkin Pie (continued)

Directions (continued)

additional whipped topping if desired. Yield: 8 servings.

Nutrition Facts: 1 piece (calculated without additional whipped topping) equals 429 calories, 18 g fat (11 g saturated fat), 34 mg cholesterol, 746 mg sodium, 62 g carbohydrate, 2 g fiber, 5 g protein.