Name: Gingersnap Pumpkin Pie
Prep time: 30 min
Total time: 1470 min
Ingredients: 1 1/2 cups gingersnap cookies (32 cookies, finely crushed); 1/4 cup butter (melted); 125 grams Cream cheese (softened, (4 oz / 1/2 package)); 1 tablespoon sugar; 1 1/2 cups whipped topping; 1 cup cold milk; 2 boxes instant butterscotch pudding mix ((use the smaller, 3.4 oz boxes)); 1/2 cup canned pumpkin; 1/2 teaspoon pumpkin spice; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; whipped topping (optional, for serving)

Gingersnap Pumpkin Pie

This is a very tasty pie, more of a cheesecake. I used a springform pan for this and that worked out really well.

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Prep Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings servings

Ingredients

1 1/2 cups gingersnap cookies, 32 cookies, finely crushed
1/4 cup butter, melted
125 grams Cream cheese, softened, (4 oz / 1/2 package)
1 tablespoon sugar
1 1/2 cups whipped topping
1 cup cold milk
2 boxes instant butterscotch pudding mix, (use the smaller, 3.4 oz boxes)
1/2 cup canned pumpkin
1/2 teaspoon pumpkin spice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
whipped topping, optional, for serving

Instructions

Preheat your oven to 190 C (375 F).
In a small bowl, mix together the cookie crumbs and melted butter, press into the bottom and sides of a 9 inch pie dish or into the bottom of a 9 inch springform pan.
Bake the crust for 8-10 minutes or until lightly browned. Remove and allow to cool completely on a wire rack.
When the crust has cooled completely, in a mixing bowl, add the cream cheese and sugar. Use an electric mixer and beat until smooth. Fold in the whipped topping. Spread the filling evenly in the crust.
In another mixing bowl, whisk together the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
Stir in the pumpkin, pie spice, cinnamon, and vanilla extract.
Spread evenly over the cream cheese filling. Cover and refrigerate overnight.
When ready to serve, garnish each slice with whipped cream as desired. Enjoy.