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Gingersnap Pumpkin Pie

 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! —Taste of Home Test Kitchen
8 ServingsPrep: 30 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon ground cinnamon
  • Additional whipped topping, optional


  • 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.
  • 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 1 minute. Stir in
  • pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese

2 of 2

Gingersnap Pumpkin Pie (continued)

Directions (continued)

  • layer. Cover and refrigerate overnight. Garnish with additional
  • whipped topping if desired. Yield: 8 servings.
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.