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Gingersnap Pumpkin Pie Recipe
Gingersnap Pumpkin Pie Recipe photo by Taste of Home
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Gingersnap Pumpkin Pie Recipe

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4.5 20 17
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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! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings

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

Nutritional Facts

1 piece (calculated without additional whipped topping): 429 calories, 18g fat (11g saturated fat), 34mg cholesterol, 746mg sodium, 62g carbohydrate (31g sugars, 2g fiber), 5g protein .

Directions

  1. Preheat oven to 375°. 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 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
  2. For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
  3. In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired. Yield: 8 servings.
Originally published as Gingersnap Pumpkin Pie in Simple & Delicious November/December 2007, p61


Reviews for Gingersnap Pumpkin Pie

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
mrsbluster 154774
Reviewed Nov. 30, 2014

"made this for Thanksgiving day and it was loved. Great different taste than plain pumpkin. We all love it and will make it again and again."

MY REVIEW
Zathenator 82858
Reviewed Mar. 6, 2014

"Very flavorful and easy to make in hurry for surprise arrivals"

MY REVIEW
bltbananas 99024
Reviewed Dec. 14, 2013

"Super easy to make, No bake and very tasty. Will make it again."

MY REVIEW
1967camaro 99591
Reviewed Dec. 8, 2013

"Substituted Grahm cracker crust for Ginger snaps. Works and tastes fine."

MY REVIEW
aure70 173308
Reviewed Nov. 12, 2013

"Haven't tried it yet?"

MY REVIEW
arlenetim26 171887
Reviewed Nov. 21, 2012

"Thank you RNemt03!!! I will be baking it today - Happy Thanksgiving!"

MY REVIEW
RNemt03 171885
Reviewed Nov. 18, 2012

"<p>@Arlenetim26.....yes. The pumpkin acts as the added liquid and thins it out. I make one very similar every year. Great taste and very easy to make. People will think you spent hours :)</p>"

MY REVIEW
arlenetim26 170182
Reviewed Nov. 15, 2012

"I have a question about this recipe - 1 cup of milk and 2 pkgs of pudding - is that really correct? Can someone help - I'd like tomake it for Thanksgiving but that did not seem right to me???"

MY REVIEW
TarragonRue 156623
Reviewed Dec. 5, 2010

"I put the gingersnaps in a big ziplock bag and pounded them with a hammer and they were done in no time. :) and yes I'd increased the milk also."

MY REVIEW
ScorpioJill1025 209391
Reviewed Nov. 24, 2010

"When making the top layer you need to work quickly before the pudding sets up and 1 cup of milk is just fine! A nice alternative to regular pumpkin pie and heavy cheesecake - best of both worlds!"

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