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

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


  • 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 whi: 429 calories, 18g fat (11g saturated fat), 34mg cholesterol, 746mg sodium, 62g carbohydrate (31g sugars, 2g fiber), 5g protein


  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

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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."

Reviewed Mar. 6, 2014

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

Reviewed Dec. 14, 2013

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

Reviewed Dec. 8, 2013

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

Reviewed Nov. 12, 2013

"Haven't tried it yet?"

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