Gingersnap Pumpkin Pie Recipe
- 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
- 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.
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
"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."
"Very flavorful and easy to make in hurry for surprise arrivals"
"Super easy to make, No bake and very tasty. Will make it again."
"Substituted Grahm cracker crust for Ginger snaps. Works and tastes fine."
"Haven't tried it yet?"
"<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>"
"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???"
"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."
"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!"
"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"
"I am not crazy about butterscotch pudding mix so what other kind of pudding mix that I can make?"
"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..."
"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."
"SO HOW MANY SUGARFREE ONES DID YOU USE?"
"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?"
"If you have a food chopped/processor, break them up and grind them in there."
"Any suggestions for the best way to crush the cookies so they are fine enough?Thanks in advance!"
"Doubled up and made a square in 9x13 pan"