Gingersnap Pumpkin Pie Recipe (Tasteofhome.com) Recipe

Name: Gingersnap Pumpkin Pie Recipe (Tasteofhome.com)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups finely crushed gingersnaps (about 32 cookies); ¼ cup butter, melted; 4 ounces cream cheese, softened; 1 tablespoon sugar; 1 ½ cups whipped topping; 1 cup cold milk; 2 (3 1/2 ounce) packages instant butterscotch pudding mix; ½ cup canned pumpkin; ½ teaspoon pumpkin pie spice; ½ teaspoon vanilla extract; ¼ teaspoon ground cinnamon; additional whipped topping (optional)

Servings: persons

1 ½ cups finely crushed gingersnaps (about 32 cookies)
¼ cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1 ½ cups whipped topping
1 cup cold milk
2 (3 1/2 ounce) packages instant butterscotch pudding mix
½ cup canned pumpkin
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
additional whipped topping (optional)

1
DIRECTIONS.
2
In a small bowl, combine cookie crumbs and butter.
3
Press onto the bottom and up the sides of an ungreased 9-in.
4
pie plate.
5
Bake at 375 for 8-10 minutes or until crust is lightly browned.
6
Cool.
7
To make filling, beat cream cheese and sugar until smooth, in a small mixing bowl.
8
Fold in whipped topping.
9
Spread over crust.
10
In another small bowl, whisk milk and pudding mixes for 2 minutes.
11
Let stand for 2 minutes or until soft-set.
12
Stir in the pumpkin, pie spice, vanilla and cinnamon.
13
Spread over cream cheese layer.
14
Cover and refrigerate overnight.
15
Garnish with additional whipped topping if desired.
16
You might even add a few decorative crumbles of gingersnaps, or whole cookies=).

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups finely crushed gingersnaps (about 32 cookies), ¼ cup butter, melted, 4 ounces cream cheese, softened, 1 tablespoon sugar, and more.

Yes, Gingersnap Pumpkin Pie Recipe (Tasteofhome.com) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingersnap Pumpkin Pie Recipe (Tasteofhome.com)

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