Gingersnap Pumpkin Pie
Total TimePrep: 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 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 layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.
Nutrition Facts1 piece: 429 calories, 18g fat (11g saturated fat), 34mg cholesterol, 746mg sodium, 62g carbohydrate (31g sugars, 2g fiber), 5g protein.
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Jan 8, 2018
A nice variation on regular pumpkin pie. Is good with whipped cream, but ice cream works well, too.If you use a graham cracker crust instead of gingersnap, try adding some ginger to the cream cheese filling mixture.
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.
Mar 6, 2014
Very flavorful and easy to make in hurry for surprise arrivals
Dec 14, 2013
Super easy to make, No bake and very tasty. Will make it again.
Dec 8, 2013
Substituted Grahm cracker crust for Ginger snaps. Works and tastes fine.
Nov 12, 2013
Haven't tried it yet?
Nov 21, 2012
Thank you RNemt03!!! I will be baking it today - Happy Thanksgiving!
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>
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???
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.