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Snappy Pumpkin Dessert

Our town has a pumpkin-canning factory, so we're known as the "Pumpkin Capital of the World." New pumpkin recipes are always welcomed by our family, and this has become a favorite. The gingersnap crust is the perfect flavor pairing to the pumpkin. —Nilah Fischer, Morton, Illinois
  • Total Time
    Prep: 20 min. Bake: 10 min. + chilling
  • Makes
    12 servings


  • 2-1/2 cups finely crushed gingersnaps (about 40 cookies)
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons milk
  • 3 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-1/2 teaspoons pumpkin pie spice
  • 2 cups whipped topping
  • Additional whipped topping, optional


  • In a large bowl, combine gingersnap crumbs and butter; press into a ungreased 13-in. x 9-in. baking dish. Bake at 325° for 10 minutes. Cool.
  • In a large bowl, beat the cream cheese, confectioners' sugar and milk until smooth. Spread over the crust. In another large bowl, whisk milk and pudding mix for 1 minute. Add pumpkin and pie spice; whisk until well blended.
  • Fold in whipped topping. Spread over the cream cheese layer. Refrigerate for at least 3 hours. Cut into squares; garnish with whipped topping if desired.
Nutrition Facts
1 piece: 397 calories, 21g fat (13g saturated fat), 46mg cholesterol, 369mg sodium, 48g carbohydrate (30g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Lori
    Nov 17, 2020

    This was sooo good. I followed the recipe to the T and it turned out great and fully set (although better the second day than that night). Be sure to only add 3 cups of milk like the recipe calls for, don’t follow the directions on the pudding box.

  • ppmiaumiau
    Oct 16, 2020

    I should have read the reviews before I made this. The taste was wonderful. However, like other reviewers said, it was just too runny and the crust stuck to the pan. I will make this again, but will try adjusting the amount of milk that goes in next time.

  • keepinyouinstitches
    Feb 10, 2018

    Turned out great. The only 'issue' I had was that the crust didn't let loose from the bottom of the pan very easily. Other than that, it was delicious.

  • Elizabeth
    Nov 25, 2017

    this recipe exactly def a zero star. i had to use 4 packages of vanilla pudding to make this not soupy. by the time i was done it tasted juat like vanilla pudding. this recipe needa a ton of adjustments. also u absolutely need to double the cream cheese mix otherwise u wont taste it.

  • Tompa
    Mar 17, 2014

    This recipe should call for either 2 large packages of pudding or 3 small packages. It's too runny with just the two small packages. I've made this for years but it took a couple of times to get the consistency right. I also double the cream cheese layer. Five stars when it's made like this. Only one star the way the recipe is written.

  • badkitty5375
    Mar 29, 2013

    No comment left

  • DrDoom77
    Dec 31, 2012

    No comment left

  • grayarab
    Nov 27, 2012

    <p>I followed this recipe and it was tasty but horrible presentation. The cream cheese layer was non-existent if using a 9 x 13 inch baking dish....such a thin layer. The next layer was very soupy and I thought it would set up.....but it didn't. I was so embarrassed at Thanksgiving. It was tasty but the measurements are all wrong. I would double the cream cheese layer....and 2 LARGE boxes of pudding might do the trick. I hate when this happens....what a waste!</p>

  • mpcbaker
    Nov 14, 2011

    I added 1/2 cups ground toasted pecans to the crust mixture. I added 1/2 teaspoon of pumpkin pie spice to the cream cheese mixture. It was very rich and delicious! Great recipe!

  • scotchcat
    Nov 8, 2010

    Love this!! My kids ask for this every fall. I've made it several times - works everytime. I have lightened it up with success by using lite cream cheese and lite whipped topping. I also use less butter in the gingersnaps.