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

Gingersnap Pumpkin Pie Recipe

Read Reviews (7)
4.31 7
Publisher Photo
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!
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) 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.

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

Nutritional 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.

Reviews for Gingersnap Pumpkin Pie(7)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 6, 2014

Very flavorful and easy to make in hurry for surprise arrivals

MY REVIEW
Reviewed Dec. 14, 2013

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

MY REVIEW
Reviewed Dec. 8, 2013

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

MY REVIEW
Reviewed Nov. 12, 2013

Haven't tried it yet?

MY REVIEW
Reviewed Nov. 21, 2012

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

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