Gingersnap Pumpkin Pie Recipe (Tasteofhome.com) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Simple & Delicious What a yummy pie. A nice twist on tradition, and my kids loved it. I have never left an unpleasant review. I hate this site now. Ingredients:
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 milk |
2 (3 1/2 ounce) packages 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:
1. DIRECTIONS.
2. 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 at 375° for 8-10 minutes or until crust is lightly browned. Cool.
3. To make filling, beat cream cheese and sugar until smooth, in a small mixing bowl. Fold in whipped topping. Spread over crust.
4. In another small bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight.
5. Garnish with additional whipped topping if desired. You might even add a few decorative crumbles of gingersnaps, or whole cookies=).
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