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Gingersnap-Pumpkin Dessert

I've never quite gotten the hang of making a good pie crust. So I came up with this recipe, featuring a cake mix and cookie crust. The creamy pumpkin filling pairs well with the crunchy topping.
  • Total Time
    Prep: 40 min. Bake: 70 min. + cooling
  • Makes
    18 servings

Ingredients

  • 1 package yellow cake mix (regular size), divided
  • 1 cup crushed gingersnap cookies
  • 1/2 cup butter, melted
  • 1 large egg, lightly beaten, room temperature
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2/3 cup packed brown sugar
  • 3 large eggs, lightly beaten, room temperature
  • 1 can (29 ounces) pumpkin
  • 1/4 cup 2% milk
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1/2 cup crushed gingersnap cookies
  • 1/4 cup sugar
  • 1/2 cup cold butter, cubed
  • 1 cup chopped pecans
  • Additional gingersnap cookies, halved, optional

Directions

  • Set aside 3/4 cup cake mix for topping. In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. Press onto the bottom of a greased 13x9-in. baking dish; set aside.
  • For filling, in a large bowl, beat cream cheese and brown sugar until smooth. Beat in eggs. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. Pour over crust.
  • For topping, in a small bowl, combine the gingersnap crumbs, sugar and reserved cake mix; cut in butter until crumbly. Stir in pecans. Sprinkle over filling.
  • Bake at 325° for 70-75 minutes or until filling is set and a thermometer inserted in the center reads 160°. Cool on a wire rack for 1-1/2 hours. If desired, garnish each serving with a gingersnap half. Store in the refrigerator.
Nutrition Facts
1 piece: 430 calories, 25g fat (11g saturated fat), 89mg cholesterol, 425mg sodium, 49g carbohydrate (30g sugars, 4g fiber), 6g protein.

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