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Gingersnap Pumpkin Pie Recipe

Gingersnap Pumpkin Pie Recipe

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 YIELD: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

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.

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

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MY REVIEW
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
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!"

MY REVIEW
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
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
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
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!"

MY REVIEW
Reviewed Nov. 24, 2010

"After reading some of the other comments about milk, i went and added an extra half cup (total 1-1/2 cups milk) and it was the perfect amount. It covered the pie great, and it looks and smells wonderful. Cant wait to try it tommorrow"

MY REVIEW
Reviewed Nov. 21, 2010

"I am not crazy about butterscotch pudding mix so what other kind of pudding mix that I can make?"

MY REVIEW
Reviewed Dec. 27, 2008

"I also could not cover the top....2 cups milk? It was so thick, but really tasted good. Has anyone used 2 cups of milk? Thanks in advance..."

MY REVIEW
Reviewed Nov. 29, 2008

"I tried the recipe for the Gingersnap Pumpkin Pie. I believe it should call for 2 cups of cold milk instead of one because the mixture is very stiff and won't spread over the cream cheese mixture. It is now in the fridge and I can hardly wait until tomorrow to taste it. I know it will be delicious even if it doesn't cover the top of the cream cheese mixture."

MY REVIEW
Reviewed Nov. 27, 2008

"SO HOW MANY SUGARFREE ONES DID YOU USE?"

MY REVIEW
Reviewed Nov. 26, 2008

"Hey, look out that you don't try to use 7 of the sugar free butterscotch puddings. We almost did. The sugar free ones are 1 oz. The sugared ones are 3.4oz. The sugared are the ones used in the recipe. We almost used 7 of the 1 oz ones. That woulda' been something, eh?"

MY REVIEW
Reviewed Nov. 25, 2008

"If you have a food chopped/processor, break them up and grind them in there."

MY REVIEW
Reviewed Nov. 25, 2008

"Any suggestions for the best way to crush the cookies so they are fine enough?

Thanks in advance!"

MY REVIEW
Reviewed Nov. 25, 2008

"Doubled up and made a square in 9x13 pan"

MY REVIEW
Reviewed Nov. 11, 2008

"I Made your gingersnap pumpkin pie for our church pie baking contest this fall and it was a first place winner. Thank You for the wonderful recipe."

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