Gingersnap Pumpkin Pie Recipe

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Ingredients:

Serving

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
4 oz cream cheese, softened
1 tbsp sugar
1-1/2 cups whipped topping
1 cup cold 2% milk
2 packages (3.4 oz each) instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
additional whipped topping, optional

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. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	323.18 Kcal (1353 kJ)
Calories from fat	138.4 Kcal
		% Daily Value*
Total Fat	15.38g	24%
Cholesterol	31.46mg	10%
Sodium	351.45mg	15%
Potassium	255.61mg	5%
Total Carbs	42.56g	14%
Sugars	13.3g	53%
Dietary Fiber	2.19g	9%
Protein	4.73g	9%
Vitamin C	0.6mg	1%
Vitamin A	0.2mg	7%
Iron	2.8mg	16%
Calcium	104.3mg	10%

Amount Per 100 g
Calories	268.62 Kcal (1125 kJ)
Calories from fat	115.03 Kcal
		% Daily Value*
Total Fat	12.78g	24%
Cholesterol	26.15mg	10%
Sodium	292.12mg	15%
Potassium	212.45mg	5%
Total Carbs	35.38g	14%
Sugars	11.05g	53%
Dietary Fiber	1.82g	9%
Protein	3.93g	9%
Vitamin C	0.5mg	1%
Vitamin A	0.2mg	7%
Iron	2.4mg	16%
Calcium	86.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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