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Gingersnap Pumpkin Pie Recipe

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This recipe for Gingersnap Pumpkin Pie is from Love to Cook and Cook with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 ounces cream cheese, softened
1 T 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
Directions:
Directions:
•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.

 

 

 

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