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

Reviews for Gingersnap Pumpkin Pie

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MY REVIEW
mrsbluster User ID: 7814439 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 User ID: 4599158 82858
Reviewed Mar. 6, 2014

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

MY REVIEW
bltbananas User ID: 6212799 99024
Reviewed Dec. 14, 2013

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

MY REVIEW
1967camaro User ID: 6978638 99591
Reviewed Dec. 8, 2013

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

MY REVIEW
aure70 User ID: 3574659 173308
Reviewed Nov. 12, 2013

"Haven't tried it yet?"

MY REVIEW
arlenetim26 User ID: 6957141 171887
Reviewed Nov. 21, 2012

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

MY REVIEW
RNemt03 User ID: 6981741 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 User ID: 6957141 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 User ID: 820319 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 User ID: 3521591 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!"

MY REVIEW
BNBGoldy User ID: 5630859 101349
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
granny2001 User ID: 1536722 170180
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
pattyanntheclown User ID: 2861909 170178
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
M1of3 User ID: 496866 171882
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
GRAMY2 User ID: 1434259 170176
Reviewed Nov. 27, 2008

"SO HOW MANY SUGARFREE ONES DID YOU USE?"

MY REVIEW
minorwork User ID: 3192795 135671
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
Peggy Mowery User ID: 3366655 170174
Reviewed Nov. 25, 2008

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

MY REVIEW
eveann78 User ID: 3260585 99022
Reviewed Nov. 25, 2008

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

Thanks in advance!"

MY REVIEW
marilyn toews User ID: 1367653 156619
Reviewed Nov. 25, 2008

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

MY REVIEW
baker46 User ID: 1308818 135643
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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